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Lemonade Cookies

1 6-ounce can frozen lemonade concentrate
1/2 pound (2 sticks) unsalted butter, softened
1 cup sugar, plus extra to sprinkle over the cookies
2 teaspoons finely grated lemon zest (optional)
2 large eggs
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1/8 teaspoon salt

Preheat the oven to 375 degrees Fahrenheit

Fill a large bowl with warm water and plop in the unopened can of lemonade to thaw while you mix the cookie dough.

In a large bowl, cream together the butter and sugar with a hand mixer. Add the lemon zest, if desired. Add the eggs one at a time, beating well after each addition. Continue beating until the mixture is light and creamy, 4 to 5 minutes, then set aside. In a separate bowl, whisk together the flour, baking soda, and salt.

Measure out 1/2 cup of the thawed lemonade and set the rest aside. Add about one third of the flour mixture to the creamed butter and sugar. Stir, then add about one third of the 1/2 cup lemonade. Continue adding the flour and lemonade alternately, stirring after each addition, until the mixture shows no streaks of flour. Beat on the low speed with the mixer just until all the ingredients are combined.

Drop rounded teaspoonfuls of the dough 2 inches apart on an ungreased baking sheet.

Bake the cookies, checking them after 8 minutes. When the edges are just starting to brown, remove the cookies from the oven. (The centers will still look soft.) Using a pastry brush, immediately brush the top of each cookie very lightly with a little of the remaining lemonade concentrate, then lightly sprinkle with sugar. Transfer the cookies to a rack and allow them to cool completely.

Hazelnut Chocolate Crème Brulee

2-1/4 cups heavy cream
1 vanilla bean
6 large egg yolks
5 tablespoons sugar, plus 1/4 cup for the topping
8 ounces gianduja chocolate, coarsely chopped

Preheat the oven to 300 degrees Fahrenheit. Place eight 6-ounce ramekins in a shallow baking pan or a roasting pan.

Pour the cream into a medium saucepan. Split the vanilla bean down the center and, using the side of a small parting knife, scrape the vanilla seeds into the cream. Drop in the vanilla bean. Heat over medium heat until the cream begins to simmer slightly.
In a large bowl, beat the egg yolks, and the 5 tablespoons sugar with a hand mixer until the mixture is thick and light in color, 4 to 5 minutes.

When the cream has just begun to simmer, remove the vanilla bean and discard it. Take the cream off the heat and add the chocolate. Let the mixture stand for 30 seconds to melt the chocolate and then whisk until smooth. Slowly drizzle about 1/4 cup of the chocolate mixture into the eggs, beating on low speed. Continue adding the chocolate mixture slowly, stopping to scrape the bottom and sides of the bowl with a rubber spatula. Pour the mixture back into the saucepan and cook over low hear for about 2 minutes, stirring constantly, until it thickens slightly.

Pour the custard into the ramekins, filling each about two-thirds full. (If making the custard beforehand, pour it into the ramekins, cover them, and refrigerate for up to 24 hours.) Place the baking pan with the ramekins into the oven and, using a small pitcher or measuring cup with a spout, pour enough hot water into the baking dish to come halfway up the sides of the ramekins.

Bake for 25 to 30 minutes (35 to 40 minutes if the custard was refrigerated), or until the custard is almost firm and jiggles just slightly when the ramekins are moved. Leaving the baking pan in the oven and using a wide metal spatula in one hand and a hot mitt on the other hand, gently lift the ramekins out of the hot water one at a time. Cool to room temperature, about 30 minutes, then transfer to the refrigerator for at least 2 hours and up to 24 hours.

When you are ready to serve, sprinkle 1-1/2 teaspoons sugar evenly over each custard and, using a brulee torch, very carefully heat and melt the sugar until it caramelizes. Serve.