American

The recipe for these delicious cookies comes from food writer and cookbook author Carolynn Carreño.

We cut the dough into assorted shapes using 2- to 4-inch cookie cutters.

Store these brownies in the refrigerator, covered, for up to 2 days. Bring to room temperature before serving. You can also make the brownies in an 8-inch-square baking pan (prepare the pan as directed in step 1 of Double Chocolate Brownies, page 541).

If yellow zucchini are unavailable, you can use all green zucchini to make this pie.

Store brownies in an airtight container at room temperature for up to 3 days.

This recipe is based on the famous Key Lime pie from Joe’s Stone Crab restaurant in Miami Beach. If you can’t find Key limes, use regular fresh lime juice. The bars will keep, wrapped in plastic, in the refrigerator for up to 3 days.

Store brownies in an airtight container at room temperature for up to 3 days.

These are best eaten slightly warm.

You can use a blender or a food processor to grind the rolled oats; 1 1/4 cups rolled oats yields 1 cup ground.

These herb-flecked cookies are at once sweet and savory, making them perfect in the afternoon, with a cup of Earl Grey tea. They can also be served after dinner as a light dessert.