• 1 cup all-purpose flour
• 3/4 cup sugar, divided
• 1/4 teaspoon kosher salt
• 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
• 1 bag (10 oz) fresh cranberries (frozen, thawed are fine)
• 1/4 cup fresh grapefruit juice
• 1 teaspoon grated grapefruit zest

Cranberry Shortbread

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Filling

• 2 cups dried figs, hard tips discarded
• 1½ cups dried dates, pitted
• 1 cup raisins
• 3/4 cup almonds, toasted and coarsely chopped
• 3/4 cup walnuts, toasted and coarsely chopped
• 1/2 cup orange marmalade
• 1/2 cup honey
• 1/4 cup brandy
• 1 teaspoon orange zest, finely grated
• 1 teaspoon lemon zest, finely grated
• 1 teaspoon ground cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 1/4 teaspoon geound cloves

Cookie dough

• 4 cups all-purpose flour
• 3/4 cup sugar
• 1 tablespoon plus 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup butter (2 sticks), cut into 1/2-inch cubes
• 1 large egg
• 1/2 cup milk
• 1 tablespoon vanilla extract
• 1 egg white beaten with 1 tablespoon water to make egg wash
• colored sprinkles for decoration

Italian Fig Cookies

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• 3 tablespoons unsalted butter
• 1 lb sweet apples, pared, cored, thinly sliced
• 1 1/3 cups sugar
• 1/3 cup seedless raisins
• 1/4 cup Calvados (apple brandy)
• 10 (½-inch) slices French or Italian bread
• 6 large eggs
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 3 cups milk
• confectioners' sugar

Apple Raisin Bread Pudding

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• 3 cups flour
• 2 teaspoons kosher salt
• 14 tablespoons unsalted butter, cubed and chilled
• 1/2 cup ice-cold water

Buttery Pie Dough

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• flour for dusting
• Buttery Pie Dough (click for recipe)
• 1 cup light corn syrup
• 3/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 2 tablespoons unsalted butter, melted and cooled
• 2 teaspoons vanilla extract
• 1/2 teaspoon kosher salt
• 3 eggs, lightly beaten
• 1¼ cups pecans, roughly chopped
• 1/2 cup pecans, halves for topping

Blue-Ribbon Pecan Pie

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• 2 apples, Gala or Golden Delicious
• 1/2 tablespoon unsalted butter
• 1/4 cup sugar
• 1/2 cup walnuts, chopped and toasted
• 1/4 cup Greek yogurt (sour cream or cream fraiche may be substituted)
• 2 teaspoons honey plus more for drizzling

See our page on Apples for alternatives.

Baked Apples With Candied Walnuts

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• 5 large egg yolks (reserve whites for another use)
• 1/2 cup sugar
• 3 tablespoons cornstarch
• 2 tablespoons cocoa powder
• 1/4 teaspoon salt
• 2 cups milk
• 1 teaspoon vanilla extract
• 4 ounces semi-sweet chocolate, finely chopped (preferably 58%-62% cacao)
• 2 tablespoons unsalted butter

Old-Fashioned Chocolate Pudding

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• 1 prebaked pie crust, at room temperature
• 1¼ cups flaked coconut
• 3/4 cup granulated sugar
• 2 tablespoons cornstarch
• pinch of salt
• 4 eggs, separated
• 2½ cups half and half
• 3 tablespoons unsalted butter, softened
• 1½ teaspoons vanilla extract
• 1/4 cup confectioners' sugar

Coconut Cream Pie

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• 8 cups heavy cream
• 1 vanilla bean, split in half
• 6 large egg yolks
• 1 cup sugar

Thomas Jefferson's Vanilla Ice Cream

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• 1 envelope unflavored gelatin
• 1 cup milk
• 1 vanilla bean
• 1½ cups white chocolate
• 1½ cups heavy cream
• 3 Mayer or revular lemons, zested and juiced

For the Berries 

• 1 cup sugar
• zest of 1 lemon
• 2 vanilla beans, split
• 1/2 cup blueberries
• 1/2 cup blackberries
• 1/2 cup strawberries

For the Lemon Cookies

• 1½ cups powdered sugar, plus more for dusting
• 1½ cups ground almonds
• 1 teaspoon salt
• 2 cups unsalted butter, softened
• 2 eggs
• Zest of 2 lemons
• 3 cups all-purpose flour, sifted

For the Garnish

• 6 small sprigs fresh mint
• 1 handful shaved white chocolate

White Chocolate and Meyer Lemon Semifreddo

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