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My friends throw rocks at me every chance they get. Here's a typical scenario:

I walk into their homes for a holiday event with a fabulous looking dessert. Everyone starts "oohing" and "ahhing". They ask me how I possibly had time to prepare this beautiful platter of cookies/brownie trifle/tray of baklava when I just got off work. I reply smugly, "Don't you know about my indentured servant? Teen in Line?"

Let the rock slinging begin!

Of course, since I didn't even purchase my goodies at some fancy bakery, I get the pleasure of reveling in the fact that the apple doesn't fall far from the tree. At least that's what I kid myself! My 13 year old is a far more accomplished chef than I was at the same age, but I do give myself credit for some of her talent. I consider myself a "throw" cook. I can't seem to leave a recipe alone, especially if I've already made it once. I live to tweak it to make it my own. Surely if I add a little bit of this or that, it will improve dramatically, right? Well, that's how Teen in Line cooks, too.

Here, I'll share two of her favorite recipes that she has modified to her own taste. The original recipes were published in The  Kid's Cookbook (2000) from Williams-Sonoma and the Southern Living Ultimate Quick & Easy Cookbook (2004), respectively. I hope you enjoy them as much as we have.

Butter Pecan Shortbread Cookies
1 c (2 sticks) butter, room temperature
2/3 c sugar
Pinch of salt
1 teaspoon of vanilla extract
2 c flour
1/2 c chopped pecans
Sanding sugar for top (this is coarse grain sugar) (Teen in Line's special addition!)

In a large bowl, combine the butter, sugar, salt and vanilla. Beat the mixture on medium speed of mixer until it is smooth, being sure to scrape down the sides of the bowl every so often with a rubber spatula. Add the flour and nuts. Continue mixing until the dough looks like moist pebbles, then turn off the mixer. Do not overmix!

Gently squeeze the dough together with your hands. When the dough comes together in a mass, place it on a large piece of plastic wrap.  Using your hands, shape it into a log 10 to 12 inches long and about 1 1/2 to 2 inches in diameter. (See Teen in Line's example picture. Hers was a double recipe that time!) Wrap the log in the plastic wrap and refrigerate until firm, about 3 hours. You can speed this process up by placing them in the freezer for about 30 minutes.

Preheat an oven to 350°F. Line 3 baking sheets with aluminum foil, or use your favorite cookie sheet as you normally would.

Unwrap the dough and place it on a cutting board. Using a sharp knife, cut the log into slices about 1/4 inch thick. Arrange the slices about 3/4 inch apart on the baking sheets.

Bake the cookies until their edges are golden brown, 14 to 16 minutes. Remove from the oven, and immediately sprinkle each cookie with sanding sugar. Set on a wire rack to cool completely. Repeat with the second and then the third baking sheets.

Lift the cooled cookies off the baking sheets by twisting with your fingers. Store the cookies in an airtight container. Makes about 40 cookies. These are excellent dipped in a glass of milk!

Pot de Creme (pronounced Poe dah Crem)
2 c half and half
2 egg yolks, lightly beaten
2 tablespoons sugar
3 1/3 c (20 oz) semisweet chocolate morsels
2 teaspoons vanilla extract
1 teaspoon almond extract
Pinch of salt
1 c sweetened whipped cream
Garnish: chocolate shavings

Combine First 3 ingredients in a heavy saucepan; cook over medium heat 12 minutes or until mixture reaches 160 degrees, stirring constantly.  Add chocolate morsels and next 3 ingredients, stirring until smooth.

Spoon into eight 4-oz ramekins, demitasse cups, or chocolate pots; cover and chill at least 4 hours.  Top each serving with whipped cream.  Garnish, if desired.  Yield: 8 servings.

This chocolatey dessert is rich, dense and decadent. It's excellent as shown with a little shaved chocolate or crushed peppermint candy. The original recipe called for amaretto, but Teen in Line adjusted it for a kid's palate by deleting the amaretto and adding the almond extract.