Baking

You may substitute dark corn syrup for the golden syrup, but the flavor will vary slightly. If the cookies get too cool to shape, return them to the oven for a few seconds until they soften.

Navettes are boat-shaped cakes from Provence traditionally flavored with orange water.

You can make bite-size cookies by rolling the dough into smaller balls.

These rich cookies should seem a bit soft when you take them out of the oven. They firm as they cool, so be careful not to overbake them.

The recipe for these delicious cookies comes from food writer and cookbook author Carolynn Carreño.

If desired, use a small ice-cream scoop for uniform-size cookies. To make a cookie tart, press 3 cups of this dough into a buttered and sugared 9-inch round tart pan with a removable bottom or a 9-inch pie tin lined with buttered, sugared parchment. Bake at 325°F until the edges are golden and the center is almost set, 40 to 45 minutes. Let cool at least 20 minutes, and remove from the pan. (Bake the remaining dough as cookies at 350°F for 8 to 10 minutes.)

We baked these treats in mini brioche pans; small fluted tartlet pans would work just as well.

We cut the dough into assorted shapes using 2- to 4-inch cookie cutters.