Oh, man. These cookies are good. No surprise that Larry loves them, because he loves crème brûlée. And they were popular at work, although at the beginning of the year everyone is either overloaded from holiday treats or they’re trying to avoid bad stuff. Anyway, they need to be chilled for several hours or overnight, so planing ahead is required. I used a baguette pan to store them so they wouldn’t become square (the dough is very soft). And they’re a great excuse to buy a torch if you don’t already have one.

• Crème Brûlée Cookies (Fine Cooking #108, December 2010, p. 84)