Make: 32 servings 

1 eight-ounce package cream cheese, softened 
1/3 cup mayonnaise 
2 cups sharp cheddar cheese, shredded 
1 clove garlic, minced 
1/2 cup pimientos, drained and finely chopped 
1/2 teaspoon cayenne pepper 
1/2 teaspoon coarse salt 
1/2 teaspoon freshly ground black pepper 
8 celery stalks, each sliced on the bias into four pieces 

Makes: 16 servings 

2/3 cup all-purpose flour 
1/4 cup powdered sugar 
3/4 teaspoon coarse salt 
6 tablespoons salted butter, divided into 6 pieces 
4 egg yolks, beaten 
1/3 cup granulated sugar 
1/3 cup freshly squeezed lemon juice 
zest of 2 lemons 
1/2 cup blueberries 
2 tablespoons heavy cream 
3 tablespoons powdered sugar 
Fresh mint leaves 

This recipe is inspired by Eastern European jam-filled cookies. | Makes 12-14 cookies

These cookies are fun for children to make with adult help because decorations can be placed inside the circular “Peekaboo” opening in the top layer of the cookie. Young bakers also will learn to use a rolling pin. If possible, use a standing mixer with a flat beater attachment — the best attachment for making cookie dough. A wire whisk works best for lighter jobs like whipping cream and frothing egg whites. A dough hook works best for heavier jobs like pizza and pasta doughs.

Makes approximately 32 mini meringues

There are two secrets to making successful meringues: egg whites won’t whip up if there is any moisture or residue at all on your equipment, so make sure everything is completely clean and dry. Also, take extra care when separating the egg yolks from the egg whites so that no yolk breaks and mixes with the egg whites – if this happens, make an omelet and start over!