Cookies, bars, shortcakes and shortbread

Dear SOS: Just back from some choice New York City restaurants and hoping to replicate in L.A.: Any chance you could get the recipe for the compost cookie from Momofuku?

Dear SOS: No kidding — these are the most amazing!

Dear SOS: On a recent trip to London, I was quite taken with the chocolate chip cookies I ate at Gail’s restaurant and bakery [341 Fulham Road in Chelsea].

Dear SOS: I am from North Carolina and recently visited Los Angeles.

Dear SOS: Milk has the best molasses cookies I’ve ever had.

Total time: 1 hour, 20 minutes, plus cooling time Servings: 16 bars Note: You can substitute ½ cup chocolate chips for the chocolate chunks.

This recipe leads to treats that are rich but not too sweet.

Total time: 40 minutes, plus chilling time Servings: About 4 dozen cookies Note: To make cinnamon sugar, mix 1 tablespoon ground cinnamon (or to taste) with a quarter cup of granulated sugar. 1 cup shortening 1 1/2 cups sugar 2 eggs 2 3/4 cups flour 2 teaspoons cream of tartar 1 teaspoon baking soda 1/2 teaspoon salt Cinnamon sugar 1.

Total time: 1 hour Servings: About 3 dozen cookies 1 pound blanched almonds, either whole or slivered 2 cups sugar 1/4 teaspoon salt 1/2 teaspoon vanilla extract 3 egg whites 1.

Hamantaschen with poppyseed filling Total time: 6 1/2 hours; much of it is chilling time Servings: This makes about 3 dozen hamantaschen Note: You can buy poppyseeds in bulk at kosher, Eastern European and Middle Eastern markets.

Keeflees Submitted by Michele Yockey of Arroyo Grande “This recipe has been in the family for at least 115 years.

Peppermint pinwheels Submitted by Shauna Cruz of Vallejo, Calif., originally published in Taste of Home magazine ‘Four years ago, my roommates and I started the “Annual Christmas Cookie Sweatshop” party for our friends and family, and I make over 1,000 cookies for them to eat and decorate (hence the “sweatshop”).

Banbury tarts Submitted by Jacqueline Shubitowski of Sherman Oaks “My mother-in-law, Ruth Shubitowski, makes wonderful baked goods, but her Christmas cookies are the best....

Amanda’s amazing sugar cookies Submitted by Amanda Rettke of Shafer, Minn.

Bourbon balls Submited by Kate Wheeler of Pasadena “Something about the flavor of liquor in desserts just screams “holiday” to me.

The ultimate wedding cookie Submitted by Bonnie Zanardi of Whittier “Years ago, I saw the recipe printed on a bag of C&H sugar.

Sour cherry rugelach Submitted by Leah Koch of Los Angeles “In 2005, my mother died of ovarian cancer the day after Christmas.

Silver bells Submitted by Holly Hall of Glendale “Our family has been rolling out and decorating silver bells for 40 years.”

Grandma Chandler’s Christmas cookies Submitted by Christy Cowell of Pasadena “These cookies will never win a beauty contest — they look kind of like potatoes!

Nana’s Russian tea cookies Submitted by Jody Truitt of Los Angeles ‘My Nana Ida was born in Russia in 1899 and immigrated to the U.S. in 1904.

Polvorones (Mexican wedding cookies) Total time: 1 hour, 45 minutes Servings: Makes 1 1/2 to 2 dozen cookies Note: Adapted from “My Sweet Mexico” by Fany Gerson Show us your photos: If you try this recipe, send us photographic evidence: Click here to upload pictures of the finished dish. 1 1/2 cups (3 sticks) butter 1 cup superfine sugar 2 cups flour 1 cup almond flour 1/2 teaspoon vanilla extract Sifted powdered sugar, for dusting 1.

Mom’s chocolate chip cookies Total time: 45 minutes, plus cooling time Servings: Makes 2 dozen cookies.

Spicy cherry chocolate brownies Total time: About 1 hour, plus cooling time Servings: 12 to 16 1 cup (2 sticks) butter, melted 3 cups sugar 1 tablespoon vanilla extract 4 eggs 1 1/2 cups flour 1 cup unsweetened cocoa powder 1 teaspoon cayenne pepper 1/2 teaspoon cinnamon 1 teaspoon salt 1 cup dried sweet cherries (6 ounces) 1 cup semisweet chocolate chips 1.

Lime and black pepper cookies Total time: 45 minutes, plus chilling time Servings: Makes about 4 dozen cookies ½ cup (1 stick) unsalted butter at room temperature 1 cup granulated sugar ¼ cup whole milk ¼ teaspoon vanilla extract 1 egg, at room temperature 2 cups (8.5 ounces) flour 1/4 cup plus 1 tablespoon lime zest (about 5 limes) 2 teaspoons baking powder 3/4 teaspoon finely ground black pepper 1/4 teaspoon kosher salt Confectioner’s sugar, for dusting the finished cookies Black pepper, to garnish (optional) 1.

Rosemary marshmallow squares Total time: 20 minutes, plus cooling time Servings: 12 1/2 cup (1 stick) butter 1 tablespoon finely chopped fresh rosemary 1 (16-ounce) bag plain marshmallows 1 teaspoon vanilla extract 1/4 teaspoon kosher salt 1 (12-ounce) box crisped rice cereal 1.

Curry shortbread Total time: 1 hour, plus chilling times Servings: Makes about 2 dozen (2-inch) shortbread cookies 1 1/2 teaspoons curry powder 1 cup (2 sticks) butter, at room temperature 1 cup confectioner’s sugar 1 teaspoon vanilla extract 2 cups (8.5 ounces) flour 1/4 teaspoon kosher salt 1.

Total time: 20 minutes Servings: 3 dozen cookie cups 1 (18-ounce) package peanut butter chocolate chip cookie dough 36 miniature peanut butter cups 1.

Dear SOS: There is a wonderful little bakery in St. Helena, Calif., called the Model Bakery.

Baking doesn’t get much easier than shortbread. It has just a few ingredients, and variations are a cinch.

Tangerine and thyme chocolate chip cookies Total time: 45 minutes Servings: Makes about 3 dozen cookies 2 1/2 cups (10.6 ounces) flour 1 tablespoon baking powder 1 teaspoon kosher salt 3/4 cup (1 ½ sticks) butter, at room temperature 1/2 cup granulated sugar 1 cup light brown sugar 2 eggs 1 1/2 tablespoons tangerine zest (orange zest can be substituted) 1 tablespoon fresh thyme, finely chopped 1 teaspoon vanilla extract 1 1/2 cups semisweet chocolate chips 1.

Festive mandelbrodt Total time: 1 hour, 20 minutes plus chilling and cooling times Servings: Makes 3 to 3 1/2 dozen pieces Note: Less sweet than tishpishti, this dry cookie is almost like a once-baked biscotti, only thicker.

Tishpishti Total time: 1 1/2 hours Servings: Makes about 20 pieces Note: Although it originates in the Balkans, this delicious sweet reminiscent of baklava is popular among North African Jews as well, both on Yom Kippur and throughout the High Holidays.

Dear SOS: San Diego’s best bakery, Bread & Cie, makes a fab bar called a paradise bar.

A recipe adapted from Mountain Restaurant in Idyllwild

Basic Parisian macarons Total time: 1 hour, plus cooling and assembly times Servings: 2 to 2 1/2 dozen sandwich cookies Note: Based on a recipe from “Macaron” by Pierre Hermé.

Chocolate macarons Total time: About 1 hour, plus cooling and assembly times Servings: 24 to 30 sandwich cookies Note: Adapted from “Chocolate Desserts by Pierre Hermé,” by Pierre Hermé and Dorie Greenspan.

Danish wreath cookies Total time: 1 1/2 hours Servings: Makes about 8 dozen cookies (yield will vary depending on piping tip used and size of cookies) Note: Adapted from Henrik Gram of Hygge Bakery in L.A.

Cantucci — Biscotti di Prato Total time: About 1 hour, plus cooling times Servings: Makes about 5 dozen cookies Note: Adapted from “Flavors of Tuscany” by Nancy Harmon Jenkins.

Recipe: Emily’s chocolate mandel bread

Recipe: Paximathakia Portokaliou

American-style biscotti Total time: About 1 hour, plus cooling times Servings: Makes about 2 1/2 dozen cookies Note: Adapted from “The King Arthur Flour Cookie Companion” 6 tablespoons unsalted butter at room temperature 2/3 cup sugar pinch of salt 1 teaspoon vanilla 1 1/2 teaspoons baking powder 2 large eggs 2 cups (8 1/2 ounces) unbleached all-purpose flour 1.

Almond biscotti Total time: 1 hour Servings: Makes 3 1/2 dozen cookies Note: Adapted from “A Platter of Figs and Other Recipes,” by David Tanis.

Mother’s Biscotti 1 1/3 cups sugar 1/2 teaspoon salt 1/3 cup olive oil, plus extra for work surface and baking pan 1 teaspoon vanilla extract 1 teaspoon almond extract 3 eggs 3 cups matzo cake meal, about 1 cup whole almonds Beat sugar, salt, oil and vanilla and almond extracts with electric mixer fitted with paddle or by hand until creamy.

Hazelnut Biscotti Active Work Time: 30 minutes * Total Preparation Time: 1 hour 20 minutes Note: Some gourmet markets sell peeled hazelnuts.

Apricot Biscotti Active Work Time: 25 minutes * Total Preparation Time: 1 hour 10 minutes Nonstick cooking spray 1/4 cup (1/2 stick) butter, softened 1 1/2 cups sugar 3 egg whites, divided 1/4 cup nonfat egg substitute (equivalent to 1 egg) 2 teaspoons vanilla extract 1/4 teaspoon almond extract 2 tablespoons minced fresh sage, or to taste 1 cup chopped dried apricots 3 cups flour 1 tablespoon baking powder 1/2 teaspoon salt * Heat the oven to 350 degrees.

Chewy Ginger-Sour Cherry Biscotti Active Work Time: 25 minutes * Total Preparation Time: 55 minutes From Michaela Rosenthal, Woodland Hills. 1/3 cup oil 1/4 cup dark molasses 1 cup sugar, plus more for rolling 1 egg 2 cups flour 1 teaspoon baking soda 1/2 teaspoon ground ginger 1 teaspoon ground cloves 1 teaspoon ground cinnamon 1/2 teaspoon salt 1 cup chopped macadamia nuts or peeled hazelnuts 1 cup dried sour cherries 1/2 cup minced crystallized ginger Heat the oven to 350 degrees.

They’re generously sized, but you may want more than one.

Strawberry-rhubarb stained-glass cookies Total time: 3 hours Servings: About 20 cookies Note: From Mary Ellen Rae in the Times Test Kitchen.

My mother’s hamantaschen, but filled with Nutella Total time: 1 hour, 20 minutes, plus chilling time Servings: About 3 dozen cookies Note: Three-cornered hamantaschen, the quintessential Purim cookie representing Haman’s pocket, his hat or his ear (depending on whom you ask), is traditionally stuffed with poppy seed or dried fruit fillings.

Total time: About 1 hour, 15 minutes, plus chilling and cooling times Servings: Makes about 6 dozen (3- to 4-inch) cookies Cookie 1 cup (2 sticks) butter 1/2 cup sugar 1 egg 1 tablespoon vanilla extract 1/2 teaspoon baking powder 3 cups (12 ounces) sifted flour 1.

Total time: About 1 hour, plus chilling time Servings: Makes about 6 dozen cookies Note: Cake flour and coarse decorating sugar are available at cooking and baking supply stores, as well as at well-stocked markets. 1/2 cup (1 stick) butter, softened 1/2 cup sugar 1 egg, divided 1/2 teaspoon almond extract 1/2 teaspoon salt 1 1/2 cups (5.25 ounces) sifted cake flour 1 cup ground almonds, divided 1/2 cup coarse decorating sugar 1.

Total time: About 1 hour, plus chilling and cooling times Servings: Makes about 3 dozen sandwich cookies 1 cup (4 ounces) sifted flour 1/3 cup sugar 2/3 cup finely chopped pecans or hazelnuts 1/2 cup (1 stick) softened butter, plus 2 tablespoons butter, divided 1/3 cup sifted powdered sugar 1 ounce melted chocolate 1.

Total time: About 1 hour, 15 minutes, plus cooling time for the cookies Servings: About 7 dozen cookies Cookies 1 cup (2 sticks) butter, at room temperature 3/4 cup sugar 1 egg 2 teaspoons vanilla extract 2 teaspoons rum flavoring 1 teaspoon grated nutmeg 3 cups (12 ounces) sifted flour 1.

Total time: 1 hour, 15 minutes plus cooling and chilling times Servings: Makes about 3 dozen cookies 1/2 cup honey 1/2 cup molasses 3/4 cup brown sugar 1 egg 1 tablespoon lemon juice 1 teaspoon grated lemon zest 2 3/4 cups (11.7 ounces) flour 1/2 teaspoon baking soda 1 teaspoon cinnamon 1 teaspoon cloves 1 teaspoon allspice 1 teaspoon nutmeg 1/3 cup chopped candied orange or lemon peel 1/2 cup chopped almonds plus blanched half almonds (whole almonds halved lengthwise) for garnish, divided 1 cup sugar 1/2 cup water 1/2 teaspoon corn syrup 1/4 cup powdered sugar 1.

Total time: About 1 hour, plus freezing time for the dough Servings: About 9 dozen cookies 1 cup (2 sticks) butter, at room temperature 1 cup sifted powdered sugar 1 egg 1 teaspoon vanilla 1/4 teaspoon cream of tartar 2 1/2 cups (10 ounces) sifted flour 1/2 cup chopped pecans 1/2 cup candied whole red cherries 1/2 cup candied whole green cherries 1/2 cup candied orange peel 1.

Total time: 45 minutes Servings: Makes about 75 cookies 1 cup (2 sticks) butter 1 cup sugar 1 egg, divided 1/2 teaspoon cinnamon 2 cups (8 ounces) sifted flour 1 tablespoon water 1/2 cup chopped walnuts 1.

Total time: 30 minutes, plus 30 minutes chilling Servings: About 36 Note: To toast nuts, spread them on a baking sheet and toast at 350 degrees until lightly browned, about 10 minutes.

Dear SOS: I discovered the best currant scones at La Provence in Beverly Hills.

Dear SOS: Many lemon bars are either too sweet or much too tangy.

From “There’s never too much” by Regina Schrambling Total time: 45 minutes Servings: Makes 36 madeleines Note: This is best made with small, slender zucchini, which are not as watery.

Total time: 1 hour, plus chilling and assembly time Servings: Makes about 18 medium ice cream sandwiches (or 36 cookies) Note: The sea salt can be omitted, but it balances the sweetness of the ice cream.

Total time: About 2 hours, plus chilling and assembly time Servings: Makes about 35 medium ice cream sandwiches (or 70 cookies) Note: Sandwiches are best assembled one day ahead to allow the cookies to soften slightly. 3/4 cup (1 1/2 sticks) butter, at room temperature, plus extra for rolling 1/2 cup plus 1 tablespoon sugar, plus 2/3 cup for rolling, divided 2 eggs 2 teaspoons vanilla 2 cups loosely packed sweetened shredded coconut 2 cups (8 1/2 ounces) flour 3/4 teaspoon salt 1/4 teaspoon baking soda About 3 quarts premium ice cream such as vanilla, coconut or lemon 1.

Total time: 1 hour, 20 minutes, plus chilling and assembly time Servings: Makes about 18 large ice cream sandwiches (or 36 cookies) Note: Adapted from “Sunday Suppers at Lucques” by Suzanne Goin.

Total time: 2 hours, 15 minutes, plus cooling time Servings: Makes about 80 cookies Note: From pastry chef Brian Kim of La Terza in West Hollywood 8 tablespoons (1 stick) butter 1/2 cup sugar 2/3 cup brown sugar, packed 1 egg 2 2/3 cup pastry flour 1 teaspoon baking powder 1 teaspoon cinnamon Pinch salt 3/4 cup dried cranberries 3/4 cup raw whole pistachios 1.

Total time: 2 hours, plus resting and overnight drying time Servings: About 4 dozen 3-inch cookies Note: From Noelle Carter.

Total time: 1 1/2 hours, plus chilling time (up to 1 week) for the dough Servings: 3 1/2 dozen Note: From Amy Scattergood. 3 cups flour 1/2 teaspoon sea salt 1 tablespoon baking soda 3/4 cup (1 1/2 sticks) butter 1 cup brown sugar 1/2 cup molasses (not blackstrap) 1 egg 1 tablespoon finely grated fresh ginger 1 tablespoon ground ginger 1/2 teaspoon ground allspice 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground black pepper 1/2 teaspoon ground cloves 1/4 teaspoon ground cardamom 1.

Total time: About 1 hour Servings: 5 dozen cookies 1 cup (2 sticks) butter, at room temperature 1 1/2 cups sugar plus 3 tablespoons sugar, divided 2 large eggs 2 3/4 cups flour 2 teaspoons cream of tartar 1 teaspoon baking soda 1/2 teaspoon kosher salt 3 tablespoons five-spice powder 1.

Total time: 1 1/2 hours, plus freezing time for the gelato and macerating time for the strawberries Servings: 8 Note: Adapted from a recipe by Craft pastry chef Catherine Schimenti.

Total time: 40 min. 4 pints strawberries, rinsed and hulled 1/4 cup sugar 10 shortcakes 2 cups whipping cream, whipped Cut strawberries in half and toss with sugar.

Total time: 40 minutes Servings: 6 Note: Coarse sugar can be found at baking and cooking supply stores as well as well-stocked markets. 2 cups flour 3 tablespoons granulated sugar 1 tablespoon baking powder 3/4 teaspoon salt 1 tablespoon grated orange zest (about 1 large orange) 6 tablespoons cold butter, cut into cubes 2 hard-boiled egg yolks 3/4 cup heavy cream, plus extra for brushing Coarse sugar for dusting (granulated sugar can be substituted) 1.

Dear SOS: Julienne’s bakery in San Marino has delicious graham cracker chewy bars dusted with powdered sugar.

Total time: 35 minutes, plus chilling and cooling time Servings: Makes 2 dozen cookies 1/2 cup (1 stick) butter, softened 1/3 cup sugar 1/4 teaspoon salt 1/2 teaspoon cinnamon 1 teaspoon vanilla extract 1/3 cup chopped walnuts 1/2 cup buckwheat flour 1/2 cup flour 1.

Dear SOS: Years ago there was a recipe for (pistachio) madeleines in the newspaper.

Total time: 40 minutes Servings: Makes about 1 1/2 dozen cookies Note: Adapted from Eric Lechasseur of Seed Kitchen.

Total time: 1 hour, plus overnight chilling Servings: Makes about 5 1/2 dozen Note: From test kitchen director Donna Deane 1/2 cup pine nuts 2 1/2 cups flour 1/4 teaspoon salt 1 cup butter 1 1/4 cups confectioners sugar 1 egg 1 teaspoon vanilla 1 1/2 tablespoons finely chopped thyme 1 cup finely chopped dried apricots 1.

Total time: 1 hour, plus overnight chilling time Servings: Makes 5 1/2 dozen cookies Note: From Donna Deane 1 1/4 cups flour 1/2 teaspoon baking powder 3/4 teaspoon baking soda 1/4 teaspoon salt 1/2 cup (1 stick) cold butter 1/2 cup chunky peanut butter 1/2 cup sugar 1/2 cup brown sugar 1 egg 1/2 teaspoon vanilla 1 cup finely chopped peanuts 1 cup finely chopped bittersweet chocolate 1.

Total time: 1 hour, plus overnight chilling time Servings: Makes about 5 1/2 dozen cookies Note: Adapted from “Pure Dessert” by Alice Medrich 2 cups flour 1 cup walnuts 3/4 cup sugar 1/4 teaspoon salt 2 teaspoons fresh, finely ground medium-roast (not espresso-roast) coffee beans, plus about 70 whole beans for garnish 3/4 cup plus 2 tablespoons (1 3/4 sticks) butter 1 tablespoon plus 1 teaspoon brandy 1 1/2 teaspoons vanilla extract 1.

Total time: 50 minutes, plus chilling and cooling time Servings: 25 bars Note: Creamy wildflower honey is whipped with air, giving it a thick texture.

Total time: 40 minutes, plus chilling and cooling time Servings: About 5 dozen cookies 1 1/2 cups old-fashioned rolled oats (not quick cooking or instant) 1 cup (2 sticks) unsalted butter, room temperature 3/4 cup sugar 1 teaspoon vanilla extract 3/4 teaspoon salt 1 1/2 cups flour 1.

Total time: 50 minutes, plus chilling and cooling time Servings: 4 dozen bars or 2 dozen wedge cookies Note: This recipe makes enough dough for 2 pans of cookies, so you can try a pan of each variety if you’d like.

Lemon-myrtle, lavender-Earl Grey, hazelnut-orange -- the selection of tea cakes from Valerie Confections screams spring.

Dear SOS: I was at Auntie Em’s Kitchen in Eagle Rock today for the first time.

Because the right balance of tart and sweet isn’t so easy to come by.

Total time: 1 hour, plus chilling time Servings: Makes 40 (1-inch) cookies Note: Adapted from “Desserts by the Yard.”

Total time: 1 1/2 hours, plus 2 hours drying time for the meringues Servings: Makes 21 small ice cream sandwiches Note: From test kitchen director Donna Deane.

Lavender cookies at Akasha invite cravings.