brown butter cookies

I am too lazy and perfectionistic to make beauuuutiful symmetric oval cookies from a spoon, but even lumpy rounds are delicious when they are brown butter cookies. The blurb talks about the texture changing over time-- they go from sandy shortbread to a borderline creamy melt in your mouth kind of thing over a period of two days. Also- my new plan is to not use my oven when it is >80F b/c it heats up my apartment too much.

rosemary lemon shortbread

There are a zillion recipes for this on the web. I would recommend chopping fresh rosemary as small as possible. Also my recipe involved powdered sugar creamed into the butter-- I suspect that I didn't cream the sugar in as much as I should have because there was a little bit of chewiness that I think resulted from high concentrations of the powdered sugar glomming onto itself.

macarons

from the Sugar Philly dessert food truck, which feels like a total knockoff of NYC's Dessert Truck with dessert truck's prices. The guys who work the truck are very nice though.

Dessert Truck, btw, has both opened a brick&mortar http://www.dt-works.net/ on the Lower East Side and the truck itself is back in action. Hurrah!

Sugarphilly's macaroons: $1/macaron

biscotti, or, I don't even drink coffee unless I have class

No seriously, caffeine keeps me up at night and I don't want to get addicted like you.
Biscotti are pretty easy to make-- you can scale this recipe to half etc. Jana and Margaret's idea + execution.
Anise Almond Biscotti from Bon Appetit 1999