Tray Of Sweets By Faye Recipe

Prepare

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone liners.

Make cookie dough

In a large bowl, cream 1 cup softened unsalted butter with 1/2 cup granulated sugar and 1/4 cup packed light brown sugar until light and fluffy, about 2–3 minutes. Beat in 1 large egg and 1 tsp vanilla extract until combined.

Combine dry ingredients

Whisk together 1 3/4 cups all-purpose flour, 1/2 tsp baking soda, and 1/2 tsp fine salt in a separate bowl.

Finish dough

Gradually mix the dry ingredients into the butter mixture until just combined. Fold in 3/4 cup semisweet chocolate chips for chocolate chip cookies. To make variety: remove 1/3 of the dough and fold in 3/4 cup rolled oats and 1/2 cup raisins or nuts to create oatmeal-variation cookies; you can also divide and add other mix-ins (white chocolate chips, chopped nuts) as desired.

Portion and bake

Using a teaspoon or small cookie scoop, portion dough into bite-sized mounds about 1 tablespoon each, spacing 1.5 inches apart. Bake one sheet at a time for 8–10 minutes, until edges are set and centers still slightly soft. Rotate sheet halfway for even baking. Let cookies cool on the sheet for 5 minutes then transfer to a wire rack to cool completely.

Prepare pan and oven

Preheat oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving an overhang for easy removal. Lightly grease parchment with 1 tablespoon nonstick spray or butter.

Melt chocolate and butter

In a heatproof bowl set over (or in short bursts in) a microwave, melt 0.75 cup unsalted butter with 6 oz chopped bittersweet chocolate, stirring until smooth. Allow to cool for 3–5 minutes.

Mix batter

Whisk 1 cup granulated sugar into the slightly cooled chocolate mixture. Whisk in 2 large eggs, one at a time, then 1 tsp vanilla. Sift in 3/4 cup all-purpose flour, 2 tbs unsweetened cocoa powder, and 1/4 tsp fine salt; fold until just combined. Stir in 1/2 cup chopped nuts if using.

Bake

Spread batter evenly in prepared pan. Bake for 20–25 minutes, until a toothpick inserted near the center comes out with a few moist crumbs (not wet batter). Cool completely in pan on a wire rack, then use parchment overhang to lift brownies out and cut into ~16 small squares.

Prepare pan and oven

Preheat oven to 350°F (175°C). Line an 8x8-inch pan with parchment, leaving an overhang. Lightly grease parchment.

Make crust

In a bowl, combine 1 cup all-purpose flour and 1/4 cup powdered sugar. Cut 1/2 cup cold, diced unsalted butter into the flour with a pastry cutter or fork until the mixture resembles coarse crumbs. Add 1 egg yolk and press until the dough holds together. Press the dough evenly into the bottom of the prepared pan.

Bake crust

Bake crust for 15–18 minutes, or until just set and very lightly golden at the edges. Remove from oven and reduce oven temperature to 325°F (160°C) if desired for the filling (some bakers keep 350°F — both work; a slightly lower temp yields a creamier set).

Make filling

Whisk together 1 cup granulated sugar, 2 tablespoons all-purpose flour, 2 large eggs, 1/2 cup fresh lemon juice, and 1 tablespoon lemon zest until smooth and pale.

Bake with filling

Pour filling over warm crust and return to oven. Bake 15–20 minutes, until filling is just set and does not jiggle in the center. Cool completely in pan on a rack, then chill in refrigerator 1–2 hours to fully set.

Finish and cut

Lift the set bars from the pan using the parchment overhang. Dust top with 1/4 cup powdered sugar, then trim edges and cut into 12 small bars. Store refrigerated until serving; bring to cool room temperature if desired before serving.

Prepare pan and oven

Preheat oven to 350°F (175°C). Line an 8x8-inch pan with parchment and lightly grease.

Make crust

Combine 1 cup all-purpose flour and 1/4 cup granulated sugar. Cut in 1/2 cup cold diced unsalted butter until mixture becomes coarse crumbs. Add 1 egg yolk and press dough evenly into bottom of prepared pan to form a compact crust.

Par-bake crust

Bake crust for 12–15 minutes, until just set and pale golden. Remove from oven.

Prepare cherry filling

If using canned cherry pie filling, stir in 1/2 tsp vanilla and 1/4 cup ground almond meal or chopped almonds if using to improve texture. If using fresh pitted cherries, toss 1 cup cherries with 2–3 tbs sugar (adjust to sweetness), 1/2 tsp vanilla, and a pinch of cornstarch (about 1 tsp) to thicken slightly. Spread cherry mixture evenly over warm crust.

Top and bake

Sprinkle 1/4 cup granulated sugar over the cherry layer if you want a slightly crisp top. Bake 15–18 minutes until filling is bubbly and edges are set. Cool completely in pan.

Cut and store

Lift from pan, cool to room temperature, then cut into 12 small bars. Store chilled or at cool room temperature for up to 3 days.

Arrange a selection from each batch on a serving tray: approximately 12 bite-sized cookies, 12 brownie squares, 12 lemon bars, and 12 cherry bars for a generous tray (adjust quantities to fit tray size). Garnish with a light dusting of powdered sugar over lemons and optionally cookies. Keep items with fruity fillings refrigerated until 30 minutes before serving. Store leftovers in an airtight container: cookies at room temperature, brownies at room temperature or refrigerated, lemon and cherry bars refrigerated.