Peanut Butter Cookies

Yield: About 24 cookies
Time: About 3 hours, mostly unattended

1 cup brown sugar
½ cup (1 stick) unsalted butter, softened
½ cup creamy natural peanut butter
1 large egg
½ teaspoon vanilla extract
½ teaspoon almond extract
1½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
2 tablespoons sugar, or more as needed for coating the cookies

1. Beat the brown sugar, butter, and peanut butter with the paddle attachment of a stand mixer (or with a handheld mixer in a large bowl) until light and fluffy. Add the egg, vanilla, and almond extract and beat to combine. Add the flour, baking soda, and salt, and stir just until combined. Wrap the dough in foil or plastic wrap (or simply cover the bowl) and refrigerate for at least 2 hours and up to 3 days.

2. Heat the oven to 350°F. Roll the dough into 1-inch balls, coat each ball in sugar, and transfer to a baking sheet, leaving 2 inches between cookies. Press the tines of a fork flat against each ball of dough to indent it, then make a second indentation perpendicular to the first one. Bake until the cookies are firm and their edges are golden brown, about 10 minutes. Let cool for 5 minutes on the baking sheets, then transfer the cookies to wire racks or paper towels to finish cooling. Repeat with the remaining dough. Serve immediately, or store in an airtight container at room temperature for up to a few days.

Honey-Wheat Bread

Yield: One 9-inch loaf (about 12 servings)
Time: 3½ to 4 hours, mostly unattended

2 cups all-purpose flour, plus more for kneading
2 cups whole-wheat flour
1 tablespoon salt
2¼ teaspoons instant yeast or one ¼-ounce packet active dry yeast
1 cup milk
3 tablespoons unsalted butter
2 tablespoons honey
Butter or oil for greasing the bowl and pan

1. Combine the flours, salt, and yeast in a large bowl. Put the milk, 2 tablespoons of the butter, and the honey in a small saucepan over medium-low heat and cook until the butter melts. Turn off the heat and add 1 cup lukewarm water to the milk mixture to cool it to 100°F—about the same temperature as the inside of your wrist. Add the milk mixture to the flour mixture and stir to combine.

2. Transfer the dough to surface lightly dusted with all-purpose flour. Knead until it feels smooth and elastic, about 10 minutes, adding just enough flour to keep it from sticking to the surface. Grease a large bowl (it’s fine to use the same one you mixed the dough in), add the dough, and turn it over to coat it lightly with oil or butter. Cover the bowl with a clean kitchen towel or plastic wrap, put it in a warm place, and let the dough rise until doubled in size, about 1 hour.

3. Grease a 9-inch loaf pan. Punch down the dough, then form it into a loaf shape and transfer it to the pan. Cover the pan with a clean kitchen towel or plastic wrap, put it in a warm place, and let the dough rise until doubled in size, about 1 hour.

4. Heat the oven to 350°F. Uncover the pan and bake the loaf for 15 minutes. Melt the remaining 1 tablespoon butter in a small saucepan, then brush it all over the surface of the loaf. Continue baking until the loaf is golden brown and sounds hollow when you tap it with the back of a spoon, 25 to 30 minutes. Let cool for 5 minutes in the pan, then transfer the loaf to a wire rack to continue cooling. Slice and serve warm. (Store leftover bread wrapped in foil or plastic wrap at room temperature for up to a few days.)