Bourbon balls, lemon tarts and more sweet party treats

To make the tart shells:
Preheat the oven to 400 degrees F. In a large bowl, whisk together the flour, sugar and salt. Stir in the butter, then the egg yolk, and then the almond extract. Use your hands to shape the dough. Pinch off a piece, roll it into a ball about the diameter of a quarter, and press it into the bottom and halfway up the sides of a mini muffin cup. You want the dough to be thin, as it puffs when it cooks. Repeat with the remaining dough.

Bake for 8 to 10 minutes, until golden. Let cool for 2 to 3 minutes only before carefully removing the shells from the pans (see Sugar Mommas Notes). This will prevent them from crisping too much and breaking as you remove them. If this does happen, however, just put the pans back in the oven for a couple of minutes to soften the shells a bit. Let cool completely before filling. The shells may be stored in a tightly covered container in the freezer for up to 1 month.

To make the filling:
Fill the bottom of a double boiler (see Sugar Mommas Notes) with 1 to 2 inches of water and bring to a rolling boil. Place the whole eggs and yolks in the top of the double boiler off the heat. Beat gently with a fork or whisk until the whites and yolks are thoroughly mixed. Place the top of the double boiler back in place over medium-low heat. Stir constantly, watching the eggs carefully so that they don't start to curdle (see Sugar Mommas Notes).

Add the butter, sugar, lemon juice and zest. Cook over gently boiling water, stirring often with a wooden spoon, until the mixture is the consistency of mayonnaise. This takes 10 minutes or so, and you do need to let it sit for a minute or two without stirring or it won't thicken. You can see it thicken around the rim of the double boiler. Remove from the heat and let set for 5 minutes. Pour the filling into a glass bowl and place a piece of plastic wrap across the surface (so a skin doesn't form) and refrigerate for at least 1 hour or up to overnight. Fill the tart shells with the filling and serve. The filling will keep in a covered container in the refrigerator if you dare (Momma Reiner would eat it within an hour) for up to 2 weeks. The shells can be frozen for up to 1 month. Leftover assembled tartlets will keep, covered, in the refrigerator for a few days.

To make the Sugar Mommas Meringue Topping:
Preheat the oven to 400 degrees F. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on high speed until foamy, about 30 seconds. Reduce the speed to medium, slowly add the sugar and vanilla, and mix until the whites are glossy, about 1 minute. Place 36 lemon tartlets (or less, if you do not wish to top them all) on a baking sheet and spoon about 1 heaping teaspoon of meringue over the top of each. Bake for 4 to 5 minutes, until slightly browned.

Sugar Mommas Notes:
You may use a pointed knife edge to help loosen the tart shells from their molds, then turn the pan over on parchment paper and use a knife to gently tap the bottom. The mini crusts should pop right out. If you don't have a double boiler, you may use a metal bowl nestled in a pot of boiling water (the water should remain at least 2 inches below the bottom of the bowl).

If your eggs scramble a little in the double boiler, do not fret. Use a spatula to push the filling through a fine-mesh strainer before serving to remove any little bits of egg so that it has a smooth consistency.

Modern variation: Use the leftover egg whites to make a meringue topping, or use whipped topping. Put the meringue or whipped topping on some, but not all, of the tartlets. That way you'll create a little diversity in your display.

Sass it up: If you're using meringue or whipped topping, place a single red raspberry on top to add color.

To make the chocolate hydrogen bombs:
Place the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until creamy.

In a small saucepan, scald the milk (heating it to just under boiling, when small bubbles form around the edge of the saucepan). Remove from the heat and let cool for 15 minutes. Place the egg yolk in a separate bowl and whisk until smooth. Gradually blend the milk into the yolk and beat well. Set aside.

In a large saucepan, melt the chocolate and honey over low heat, stirring constantly. When the chocolate is melted, slowly add the yolk-milk mixture and mix until well incorporated. Add the creamed butter, one-fourth at a time, making sure to blend well before adding more. Continue to stir the mixture over low heat until the chocolate sauce is smooth. Remove from the heat and stir in the vanilla. Set aside to let cool while you prepare the macaroons.

Place 3 or 4 amaretti in each of six martini glasses or small serving dishes. Drizzle 1/4 teaspoon of the brandy over each cookie. Allow them to soak for a couple of minutes. Pour the chocolate sauce over and around the cookies in each dish, allowing the sauce to pool in the bottom. Cover the glasses with plastic wrap and chill for 8 hours or overnight. Bring them to room temperature for 30 minutes before serving. Top with a large dollop of the whipped cream.

To make the Chocolate Hydrogen Bomb Whipped Cream:
Place the cream in the bowl of a stand mixer fitted with the whisk attachment and beat on high speed until it begins to stiffen, about 90 seconds. Add the sugar and beat until soft peaks form, about 20 seconds longer.

Sugar Mommas Notes:
For amaretti cookies, we suggest the following brands, available at Italian specialty stores or online: Balocco, Bonomi or Lazzaroni.

Modern variation: In lieu of brandy, use your favorite liquor, such as rum, cognac or whiskey, or forget the alcohol altogether.

Old school: You can make a large bowl of chocolate hydrogen bomb "soup" rather than individual servings. Drizzle 1/4 teaspoon brandy over each amaretti. Place a layer of amaretti on the bottom of a large glass soufflé dish (1 1/2 quarts) or crystal bowl. Pour a layer of chocolate sauce over and around these. Add a second layer of amaretti and repeat. Continue to add layers and chocolate until all of the amaretti have been used. Cover tightly with plastic wrap and refrigerate overnight. Bring to room temperature before serving. Top with Chocolate Hydrogen Bomb Whipped Cream and serve.

In small batches, place the vanilla wafers in the bowl of a food processor (or in a blender) and grind for 45 seconds, or until finely ground. You should have about 6 cups. Place the granulated sugar in a small bowl and set it aside. Place the wafer crumbs, walnuts, confectioners' sugar, cocoa powder and bourbon in a large bowl. Use a large spoon or your hands to mix them until all of the bourbon is absorbed.

Use a small melon ball scoop or your hands to scoop the mixture. Roll it between the palms of your hands to form a ball about the diameter of a quarter. Then roll the ball in the granulated sugar, coating it thoroughly. Repeat with the remaining mixture. Layer the balls between pieces of waxed paper in an airtight container and refrigerate overnight. About 30 minutes before serving, remove the bourbon balls from the refrigerator and dust with confectioners' sugar.

To make the cakies:

Day 1:
Place the shortening and sugars in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until creamy. Reduce the speed to low and blend in the eggs, one at a time. Add the sour cream, blending until just combined. Add the vanilla and mix until smooth, about 1 minute. Cover tightly with plastic wrap and chill in the refrigerator overnight.

Day 2:
In a large bowl, whisk the flour, baking soda and salt. Set aside. Return the shortening and sugar mixture bowl from the refrigerator to the mixing stand. With the mixer on low speed, blend in the flour mixture, a little at a time, until just incorporated. The cookie dough will look like thick and sticky tapioca pudding. Cover tightly with plastic wrap and return to the refrigerator to chill for at least 4 hours.

Preheat the oven to 375 degrees F. Line baking sheets with parchment paper (or use nonstick cooking spray). When the cookie dough is cold, drop it by rounded tablespoonfuls onto the baking sheets, leaving about 2 inches between cookies. Place the remaining dough in the refrigerator between batches to keep it chilled. Bake for 11 to 13 minutes, until the cookies begin to turn golden. Remove from the oven and cool for 2 minutes. Transfer to a wire rack to let cool completely.

Spread the frosting onto the cooled cookies. Add colored sugar crystals or other decorations while the frosting is warm.

To make the frosting:
Place the confectioners' sugar in the bowl of a stand mixer fitted with the whisk attachment. Slowly add the butter and vanilla and mix on medium-low speed until well combined, about 1 minute. Add 2 tablespoons water and mix until blended. Add more water 1 tablespoon at a time, if needed, to achieve the desired consistency (thick enough to spread).

Sugar Mommas Notes:
There are rules for a successful cookie exchange. Follow Wilton's book, "Wilton Cookie Exchange," or go online to the Martha Stewart Cookie-Swap Party Planner. Use these guidelines or create traditions of your own.

Drop by your local discount store once in a while to pick up festive platters, boxes or tins, and colored cellophane wrap, and ribbons so guests can transport their loot home in pretty packages.

Sass it up: Be the sassiest gal at the party by bringing the best hostess gift. If you want to outshine the other moms, bring decorative, food-safe parchment paper to line the trays or package the cookies. Wilton sells holiday-themed sheets. What a find!

Modern variations: Use pearlized sprinkles to get a bold dash of color in the form of colored mini beads. In the holiday spirit? Use red, white and green crystals or sprinkles in the shape of trees, snowflakes or gingerbread boys.

For colored frosting, add food coloring, one drop at a time, to get your desired tint.

Preheat the oven to 350 degrees F. Grease an 11-by-17-inch rimmed baking sheet (or use nonstick cooking spray). Set aside.

In a large bowl, whisk together the flour, baking powder and salt. Set aside. Place the butter and both sugars in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until creamy. Add the eggs, one at a time, and mix on low speed until well blended. Add the vanilla. Add the flour mixture, a little at a time, and beat until smooth. Reserve 1 cup of the batter.

Spread the remaining batter in the baking sheet. Spoon the cherry filling over the top. Drop the reserved cup of batter by teaspoonfuls over the pie filling. It should look uneven. When baked, the batter on the bottom rises and creates reservoirs of cherry filling.

Bake for 30 to 35 minutes, until the batter begins to turn golden. Remove from the oven and let cool completely. Dust with confectioners' sugar. Cut into 2-inch squares.