Peanut Butter Pretzel Bites

Over the holidays, I found and re-created this amazing little treat. It' a wonderful no-bake dessert for when you either don't want to bake something or are just too lazy and feel like mixing, rolling, and eating. :)

These little treats reminded me a lot of the Buckeyes that I made last year. The filling is really reminiscent of a Reese's Peanut Butter Cup, and that's ok in my book. One difference I noted was that on it's own, the filling is a little grittier than I'd thought it'd be. This is from the brown sugar that you mix in. However, DO NOT worry about that. Once the crunchy pretzel and chocolate meet that peanut butter filling, it's amazing and you don't even notice.

Also, because it was Christmas and I was feeling festive, I dressed these up with white chocolate. Obviously, it was completely unnecessary, but if you have it around and want it - have fun! :)



Peanut Butter Pretzel Bites

Yield 60 – 80 pretzel bites

1 cup creamy peanut butter
2 tbsp softened butter
1/2 cup powdered sugar (maybe more)
3/4 cup brown sugar (maybe more)
Pretzels

1 bag semi-sweet chocolate chips
white chocolate for unnecessary drizzling, optional

Combine peanut butter and softened butter in a large bowl with a fork or whisk, or in a stand mixer. Add the sugars and mix to combine. At this point if the filling will roll easily into balls without sticking to your hands you’re ready to go. If not, add a little more of each sugar until you reach a consistency that is easy to roll (I used about 3/4 cup of each sugar).

Use a teaspoon measure to scoop the filling. Roll each portion into a small ball, then sandwich them between two whole pretzels. When all the balls are rolled and successfully sandwiched, stick the whole tray in the freezer for about half an hour.

Pour the chocolate chips into a microwave safe bowl and heat at 30-second intervals, stirring occasionally until completely melted. Remove the pretzel sandwiches from the freezer and quickly dip each half-way into the melted chocolate. Return to the tray and repeat with remaining sandwiches. When all are dipped, return the tray to the freezer to set up completely. Drizzle with melted white chocolate. Store the sandwiches in the refrigerator until serving time.

Source: Two Tiny Kitchens

Chocolate Crinkle Cookies

These cookies should really be called "The Easiest Cookies You'll Ever Make." Yes, they are that easy.

Rich and chocolatey with a slight crispy edge - mmmmMMM! Doesn't get much better than that!



Chocolate Crinkle Cookies

1 Box Devil's Food cake mix
2 eggs
1/3 C. vegetable oil
granulated sugar for coating

Preheat oven to 350 degrees.

In a large bowl, combine cake mix, egg, and oil until well blended. Batter/dough will be thick. Using a scoop, form 1 inch balls. Roll cookie balls into sugar to coat.

Place on a baking tray and bake for 8-10 minutes or until lightly puffed and tops are crinkled.

Source: Betty Crocker's Ultimate Cake Mix Cookbook

Scotcheroos

I first tried this amazing treat when a friend of mine was visiting his mother in Ionia, Iowa. He said that they were his favorite treat of his mother's and that I just had to try them. Of course, I tried them and was immediately hooked. They are sweet, chewy, and really decadent.

I begged and pleaded for the recipe. It took a little convincing, but I was able to get a lovely, handwritten recipe for my collection. This one is near and dear to my heart because I love recipes are aren't just found on the internet or a shiny new cookbook, but ones that are passed on and have real stories behind them.

I know this recipe has been used for years at bake sales, birthdays, and church picnics. The history behind this recipe is so rich that, although the ingredients are simple, the love shines through. Give these Scotheroos a try, you just might want to pack up and move to Iowa.



Scotheroos
(AKA - Special K Bars)

1 C. White Karo syrup
1 C. white sugar
1 1/3 C. peanut butter
6 C. Special K cereal (some say you can substitute rice krispies, but I was told this was strictly forbidden)
1 C. chocolate chips, melted
1 C. butterscotch chips, melted

Pour the Special K cereal into a large bowl and set aside.

Bring the syrup and sugar to a low bubble/boil and remove from heat. Add peanut butter and stir. Pour over the cereal and quickly mix together until well blended.

Spread in a 13X9 pan that has been sprayed with nonstick spray.

Melt together the chocolate and butterscotch chips. Pour over the cereal bars and spread evenly. Allow to cool.

Once cooled completely, you can flip the bars out onto the counter to cut evently or just cut right out of the pan - your choice!! Enjoy!

Source: a lovely kitchen in Ionia, IA

Apple Pie Munchkins

Do you love pie? Do you wish you could have pie travel with you wherever you are - just in case you need an immediate pie intervention??

Really?! ME TOO!!

Here's the perfect solution....itty bitty apple pie munchkins. They're cute and easy to make and definitely help with cravings for some good ol' apple pie. I love that you can have a quick snack of 1 or 2 (or 12) pies whenever the mood strikes you. Plus, they're so cute that anyone you serve them to is bound to fall head over heels in love.


Apple Pie Munchkins

2 1/2 cups all-purpose flour
2 tbsp. granulated sugar
1 tsp. salt
2 sticks unsalted butter, cold and cut into small pieces
1/2 cup very cold water
2-3 medium apples (tart ones - like a Granny Smith

Squeeze of lemon juice
1/3 cup granulated sugar
1 tsp. ground cinnamon
Dash of grated nutmeg
Water
1 large egg lightly beaten with 1 teaspoon of water
Sugar, for sprinkling

To make the pie dough, combine the flour, sugar, and salt in a medium bowl and stir with a fork to blend. Using a pastry cutter (or a food processor), cut the butter into the flour mixture until the mixture is coarse and the largest pieces of butter are no bigger than small peas. Stir in the water and mix gently just until the dough has come together in a a cohesive ball and all of the dry ingredients have been moistened. Form the dough into a disc and cover tightly with plastic wrap. Transfer to the refrigerator and chill for at least 1 hour. (Or go ahead and buy the refrigerated stuff....hey, it works too!)

When you are ready to make your cookies, preheat the oven to 350˚ F. Line baking sheets with silicone baking mats or parchment paper. Peel the apples and cut off the sides in four large chunks, removing and discarding the cores. With each large piece of apple, dice the apple into a very find dice...a mince, if you will. Place the apples in a bowl and toss with the lemon juice. In another small bowl, combine the sugar, cinnamon, and nutmeg, and whisk to blend.

To assemble the cookies, transfer half of the chilled pie dough to a lightly floured work surface (keep the remaining half chilled). Use a rolling pin to roll the dough out very thin, about 1/8 to ¼-inch thick. Use a larger round biscuit or cookie cutter (about 2½ to 2¾ inches in diameter) to cut out rounds of the pie dough. Transfer half of the rounds to the prepared baking sheet. Brush the rounds lightly with water (this will help the pies seal). Take a few apple pieces at a time and coat them in the cinnamon-sugar mixture. Pile on top of a round of pie dough. Layer a second round of dough on top of each apple slice and gently press the edges to help seal. Repeat this process with the remaining dough and apples. Crimp and seal the edges of the mini pies with a fork, dipping in flour if needed to prevent sticking. Lightly brush the tops of the cookies with the egg wash. Use a small paring knife to cut tiny slits in the top of each cookie. Sprinkle with additional sugar, if desired.

Bake for 25-28 minutes or until light golden brown. Eat by the handful :)Source: Smitten Kitchen

French Macarons

I AM NOT AFRAID OF YOU!

This was my mantra when attempting to make French Macarons for the first time. Everywhere in the blogging world I was seeing these beauties. But just as frequently, I was reading posts about how difficult, finicky, and troublesome these treats were. So....I was afraid....just a little.

My brother and sister-in-law were coming over for a special dinner and I really wanted to surprise them with macarons. They'd first had them in France and then found some at Trader Joe's....and they were also amazing. But, being as daring (foolish?) as I was, I was determined to make them from scratch....please pray for me.

As it turns out, they are truly not that difficult. If you read up, do your homework, and have a plan things will go just fine. Once you're comfortable with the process, the possibilities are truly endless. Exciting new color and flavor combinations abound on the internet. So read this post, read some other posts, and decide if you're ready to make some of the most rewarding treats of your life!

Good luck!

*You will find the the measurements for the macaron shells are in metric, not volume. A kitchen scale is a MUST for these, therefore, other measurements will not be given.

Chocolate Macarons with Espresso Ganache Filling

For the Macarons:
110 gm blanched slivered almonds
200 gm minus 2 tbsp. confectioners’ sugar
2 tbsp. cocoa powder (Dutch-process preferred)
100 gm egg whites (from about 3 eggs), aged at room temperature for 12-24 hours
50 gm granulated sugar

For the espresso ganache:
½ cup heavy cream
1 tbsp. unsalted butter
1 tbsp. granulated sugar
4 tbsp. bittersweet chocolate, finely chopped
1½ tsp. espresso powder

To make the macaron shells: Pulse the almonds until finely ground in the bowl of a food processor. Add the confectioners' sugar and cocoa powder until blended.

In the bowl of a stand mixer fitted with the whisk attachment, whisk the egg whites on medium-high speed until foamy. Gradually add the granulated sugar and continue beating until a smooth, shiny meringue (with stiff peaks) forms.

Add the ground almond mixture to the bowl with the meringues and gently fold together using a rubber spatula until all streaks are gone.

Line two baking sheets with silicon mats or parchment paper. Transfer the batter to a piping bag fitted with a plain, wide round tip. Pipe into small rounds (1-1 1/2 inches) spaced about 1 inch apart. Let them sit at room temperature for 30 - 60 minutes or until a hard shell forms.

Preheat the oven to 300 degrees. Bake 10 - 12 minutes (do not underbake! They will stick to the pan and "disembowel" themselves - although these still taste just as yummy!). Transfer the pan to a cooling rack and allow the shells to cool completely before moving the cookies.

While the cookies are cooling, make the ganache. Combine the cream, butter, and sugar in a small saucepan over medium-high heat. Place the chocolate in a small heat-proof bowl. Bring the cream mixture to a simmer, remove from the heat and pour over the chocolate. Let stand 2 minutes, then whisk gently in a circular motion until the ganache forms. Blend in the espresso powder (if using). Let the mixture cool until it is thick enough to pipe. (To speed the chilling process, place the bowl in the freezer and let cool, stirring every 15 minutes, until thick.)

Once the cookies have totally cooled, match them up by size. Pipe a layer of ganche on one cookie and sandwich it with another. Store in an airtight container.

Vanilla Bean Macarons with Swiss Buttercream Filling

Yield: about 20 macarons

For the macaron shells:
200 grams confectioners’ sugar
110 grams almonds (blanched, slivered, or sliced)
90 grams egg whites (aged at room temperature for 1 day or 3-5 days in the fridge)
25 grams granulated sugar
1 vanilla bean, split lengthwise with the seeds removed

For the filling:
½ cup sugar
2 large egg whites
12 tbsp. unsalted butter, at room temperature
½ tsp. vanilla extract

To make the macaron shells, combine the confectioners’ sugar and almonds in a food processor. Pulse until the almonds are finely ground and the mixture is well blended. In the bowl of a mixer fitted with the whisk attachment, beat the egg whites on medium speed until foamy. Increase the speed to medium-high and continue to beat, gradually adding the granulated sugar. Beat until a stiff, glossy meringue forms (do not over-beat). Add the ground nut mixture to the bowl with the egg whites. Add the vanilla beans. Fold together with a spatula until all of the dry ingredients are incorporated and the batter is thick and smooth.

Line baking sheets with silicone baking mats or parchment paper. Fit a pastry bag with a plain round tip and pipe small rounds onto the prepared baking sheets, about 1½ inches in diameter. Let the piped rounds sit at room temperature for 30-60 minutes to harden their shells.

Preheat the oven to 280˚ F. Bake for 15-20 minutes. Let cool 15-20 minutes before removing from the baking sheet. Let cool completely before filling or storing.

To make the frosting, combine the sugar and egg whites in a heatproof bowl set over simmering water. Heat, whisking frequently, until the mixture is hot to the touch and the sugar is completely dissolved. Transfer to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until a thick and shiny meringue has formed and the bowl is cool to the touch. Reduce the mixer speed to medium-low. Add in the butter 1 tablespoon at a time, waiting until each is incorporated before adding more. Once all the butter is incorporated, increase the speed to medium-high and beat until thick and smooth. Blend in the vanilla.

To assemble the macarons, pair up the shells by size. Add the finished frosting to a pastry bag fitted with a plain round tip. Pipe a small round of frosting onto the flat side of one shell from each pair. Sandwich together with the other shell and push gently together so that the frosting reaches the edges of the cookies. Place the crushed candy canes in a shallow dish. Gently roll the assembled macarons in the crushed candy canes so they adhere to the frosting.

Double Chocolate Chip Cookies

These cookies have been making their rounds in the blogging world...so I just had to see what all the fuss was about! Turns out, these cookies are really decadent, full of rich chocolate flavor, and HEAVENLY when eating warm with a tall glass of cold milk!

The recipe is one that claims to be a replica of the famous Giant Double Chocolate Cookies from Lavain Bakery in Manhattan. This bakery is known for their decadent and over-the-top cookie creations. I have never been to Manhattan, so I've never had these cookies, but they seemed pretty irresistible to me.

Rather than make 12 enormous cookies as the original recipe stated, I decided to make smaller cookies. That way, when I eat them, they are tiny and therefore have less calories....right?

Another tip - try these still warm out of the oven. That's when they are the best! But, if you wait a bit, try reheating them for 10-12 seconds in the microwave the make them gooey and melty all over again! They will be good as new!

Double Chocolate Chip Cookies

1 cup (2 sticks) cold, unsalted butter, cubed
1¼ cup sugar
2 large eggs
½ cup dark cocoa powder
2¼ cups all-purpose flour
¼ tsp. coarse salt
1 tsp. baking powder
2½ cups semi-sweet chocolate chips

Preheat the oven to 350˚ F. Line baking sheets with parchment paper or silicone baking mats. In the bowl of an electric mixer, combine the butter and sugar. Beat together on medium-high speed until light and fluffy, 2-3 minutes. Blend in the eggs one at a time, scraping down the bowl as needed. Mix in the cocoa powder until well blended. Add the flour, salt and baking powder to the bowl and mix on low speed just until incorporated. Fold in the chocolate chips with a spatula. Transfer the dough to a work surface and knead briefly by hand to be sure the ingredients are well combined.

Using a cookie scoop or tablespoon, divide into equal portions (OR divide into 12 equal pieces for those giant cookies!). As you work, roll each portion of dough into a ball and flatten just slightly into a disc. Place on the prepared baking sheets, a few inches apart. Bake 16-20 minutes or until the centers are just set - do not overbake!. Let the cookies cool on the baking sheets 5-10 minutes, then transfer to a wire rack to cool completely.

Chocolate, Peanut Butter, and Caramel Club Bars

I came across these interesting little treats and was a little skeptical...you see, they acutally use Club crackers. Yep, plain crackers...weird, right? But believe me, these are really, really good! I also brought these to a party, cut into pretty small squares, and they were the perfect after dinner bite of sweet and salty

One tip to remember: You must use unsalted butter for this recipe, if you don’t they will be too salty



Chocolate, Peanut Butter, and Caramel Club Bars

45 Club Crackers
2 sticks butter
1 Cup packed light brown sugar
1 Cup peanut butter chips
1 1/2 Cups chocolate chips, melted either on double broiler or in microwave

Place 15 club crackers in the bottom of an 8×8 inch square baking pan that’s been lined with foil and sprayed with cooking spray. Sprinkle 1/2 Cup peanut butter chips on crackers.



Melt butter and brown sugar in a medium saucepan over medium high heat stirring constantly for 4 minutes, until bubbly, smooth and creamy caramel forms. Pour 1/2 Cup or so of caramel over peanut butter chips then add another layer of crackers, peanut butter chips and caramel. Top with one final layer of crackers then spread with melted chocolate.








Cut into 15 bars (or more. I cut them into smaller, bite-sized bars and got about 25 bars)

Halloween Sugar Cookies

Decorating sugar cookies is one of my favorite ways to celebrate the holidays. For a long time I was on the search for a good icing that would dry hard, but also taste good. What I love about these cookies is they are cute but, more importantly, they taste amazing and are easy to transport. I included that recipe below, but the real fun of these cookies is how festive they are!!


For the pumpkins, a little orange cake sparkle on the wet icing really made them POP! They went from ok to fantastic in one simple step!


These spider webs were really fun because I was trying out a new flooding technique. My husband even asked if it was a sticker that I bought and put on the cookies - silly man! They are really much easier than they look. Next time, I think I will add a little green spider.


These were the first Halloween cookies that I made and I still love them. I think that next time I will make some "girl" skeletons by adding a bow - how cute would that be?!


Finally, these were the "leftover" cookies. I was really just using them to practice writing with icing and I wanted to use the orange sparkle again!



So....what fun things are you making for Halloween??

Royal Icing
4 cups powdered sugar, sifted
2 tbsp. meringue powder
5 tbsp. water
1/4 tsp. flavored extract (I used Almond this time but lemon, orange, almond, etc. would be great to use!)

Directions:
Combine all ingredients in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until the sheen has disappeared and the icing has a matte appearance (about 7-10 minutes). Transfer the contents of the mixing bowl to an air-tight container. This will be the stiffest consistency of the icing, and at this point it is still too stiff to use for decorating. Add water a very small amount at a time and stir by hand until fully incorporated. Continue until the icing has reached a consistency appropriate for piping. (Remember, if you are having any difficulty piping, it is still too thick. Add a little more liquid and try again.) Using a pastry bag, pipe around the edges of each cookie. Let stand so the icing will set. Make sure to keep the leftover icing covered at all times when not in use so that it does not begin to harden.

Once all the cookies have been edged, transfer some of the remaining icing to a separate air-tight container. Thin out by incorporating a small amount of water at a time, until the icing drips off the spoon easily when lifted and then smooths in with that still in the bowl. If you go too far and the icing is too thin, add more sifted powdered sugar to thicken it again. Once the icing has reached the desired consistency, transfer it to a squeeze bottle (or a plastic bag with a hole in one corner), and flood the area surrounded by the piping on each cookie. If it does not completely spread to the edges, use a toothpick to help it along. Allow to set.

Use the remaining thicker icing for piping decoration as desired. Gel icing color is best as it does not add a significant amount of liquid. Liquid food coloring can be used as well – add powdered sugar as needed to compensate for any thinning that occurs.

Recipe from Annie's Eats - originally from Good Things Catered

Classic Chocolate Chip Cookies

I am ridiculously excited to share this recipe with everyone. I have been looking for the "perfect" chocolate chip cookie for years....literally years. Sad? Yes. Pathetic? Probably. But, alas, it is also true. You wouldn't think that the recipes are that different...same basic ingredients thrown together in a pretty typical fashion. But, for some reason every chocolate chip cookie recipe I have come across has either turned out too thin and crispy (too much butter?), too cakey/ puffy (too much baking soda?), or just...gross. I have been in search of the PERFECT chocolate chip cookie, and I have finally found it.

I truly think that everyone should have a "go to" cookie recipe. This has definitely become mine. To me, these cookies just say HOME. They have crispy edges, a soft center, and just enough chocolate chips. Also in this recipe, you do not use the entire bag of chocolate chips - weird, right?! That's what I thought....but the balance between all of the ingredients come together perfectly to make one irresistible treat and there's the perfect amount of chips, I promise!

The shaping method here is definitely different, but I think that it's worth the one extra step. Plus, it's pretty fun too!



Classic Chocolate Chip Cookies

2 cups plus 2 tbsp. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
12 tbsp. unsalted butter, melted and cooled until warm
1 cup brown sugar, packed
1/2 cup granulated sugar
1 large egg plus 1 egg yolk
2 tsp. vanilla extract
1 1/2 cups semi-sweet chocolate chips

Adjust oven racks to upper and lower-middle positions. Preheat oven 325°. Line two cookie sheets with parchment paper.

Whisk dry ingredients together in a medium bowl; set aside. Mix butter and sugars until thoroughly combined. Beat in egg, yolk, and vanilla until combined. Add dry ingredients and beat at low-speed just until combined. Gently stir in chocolate chips.

Roll a scant half-cup of dough into a ball. Holding dough ball in fingertips of both hands, pull apart into two equal halves. Rotate halves 90 degrees and, with jagged surfaces facing up, place formed dough onto cookie sheet, leaving ample room between each ball.



Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (about 13 minutes - cookies will settle a bit while cooling).

Cool cookies on sheets until able to lift without breaking. Transfer to a wire rack to cool.



Recipe found on Annie's Eats (thank you, thank you, THANK YOU!!)

Toffee Mascarpone Fudge Bars

For a 4th of July party this past weekend, I decided to forgo the traditional fruit-based desserts and go rich....really rich. I made Toffee Mascarpone Fudge Bars. They combine the crunchiness of toffee with smooth, rich chocolate. They were a big hit but are definitely best served indoors and away from the humidity! These indulgent little bars are so good, rich, and delicious that a little goes a long way...unless you're like me and keep going back for seconds...and thirds!

Regardless if you are going to a party or just want a dreamy, rich dessert to have around the house, this recipe is a real winner. It's deceptively simple, too, which is an added bonus with the busy summer months. Just be sure to truly let the chocolate set up in the refrigerator before you start in on these - it'll be worth the wait!

*Note: the recipe below is for a 7x10 3/4 pan. This recipe can easily be doubled for a 13x9 pan - this is what I did for the party and just got thicker, richer bars. Your choice!



Toffee Mascarpone Fudge Bars

Vegetable cooking spray
1 tube refrigerated sugar cookie dough, at room temperature
2 (1.4-ounces) chocolate-toffee candy bars, coarsely chopped, divided (*You can add more if you really love toffee!)
1/2 tsp. vanilla extract
1 C. semisweet chocolate chips
1 tsp. vegetable oil
1 C. (8 ounces) mascarpone cheese, at room temperature
1/4 C. salted almonds, chopped

Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees F.

Spray a 7 by 10 3/4-inch nonstick baking pan with vegetable cooking spray. Lay a 6 by 18-inch piece of parchment paper in the pan, allowing the excess paper to overhang the sides. Spray the parchment paper lightly with cooking spray.

In a medium bowl, combine the cookie dough, 1/2 of the chopped chocolate-toffee candy pieces and vanilla extract. Using damp fingers, gently press the dough into the prepared pan. Using the tines of a fork, prick the dough all over. Bake for 12 to 14 minutes until the crust is lightly browned. Cool for 15 minutes.

Place the chocolate chips and vegetable oil in a medium bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted. Cool the chocolate mixture for 10 minutes. Whisk in the mascarpone cheese until the mixture is smooth. Using a spatula, spread the chocolate mixture over the cooled crust. Sprinkle the remaining chocolate-toffee candy pieces and chopped almonds over the chocolate mixture. Refrigerate for at least 2 hours until the chocolate layer is firm.

Peel off the parchment paper and cut into 1 inch by 1 inch bars. Serve at room temperature.

Sugar Cookie Bars

Every once in a while, I find a recipe that I just have to make IMMEDIATELY. This is one of those recipes. I found this recipe and knew that I had to try it...it seemed too good to be true! Sugar cookies that are fast and easy but still taste delicious? Yep...these are that good. The cookie base is wonderful and I will definitely use them for cut-outs soon.

My only hesitation is the frosting. While it's smooth, buttery, and delicious, it's also very soft...not too great for transporting. So, I would recommend using this recipe for when you have to make treats that can either be served out of the pan, or arranged nicely at home - transporting these without messing up the frosting would be too tricky!

**Note: After writing this post, I went ahead and tried storing some bars in the fridge. After chilling, the butter in the cookies does harden up. If you needed or wanted to transfer these, you could cut them into squares, refrigerate or freeze them and stack them in a container to bring to your party. But, make sure you unpack them while they are still cold, otherwise you will still end up with soft frosting that sticks!



Sugar Cookie Bars
makes about 4 dozen bars

Ingredients:
For the cookie bars:
1 cup (2 sticks) unsalted butter, at room temperature
2 cups sugar
4 large eggs
2 tsp. vanilla extract
1 vanilla bean, split lengthwise (you can substitute an additional 1 tsp. of vanilla extract, but I recommend the vanilla bean if you can!)
Zest from 1 lemon
5 cups all-purpose flour
1 tsp. salt
½ tsp. baking soda

For the frosting:
1 cup (2 sticks) unsalted butter, at room temperature
1 tsp. vanilla extract
1 1/2 tsp. lemon extract (here you can substitute any flavor you like - almond would be really nice too)
Pinch of salt
4 cups confectioners’ sugar, sifted
5 tbsp. milk
Food coloring (optional)
Sprinkles (optional)

Directions:
To make the cookies, preheat the oven to 350˚ F. Grease a 13 x 18″ rimmed baking sheet (mine was 12 x 17″). Combine the butter and sugar in the bowl of an electric mixer. Beat on medium-high speed until light and smooth, about 2 minutes. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Blend in the vanilla, seeds from the vanilla bean, and lemon zest. In a medium bowl, combine the flour, salt and baking soda. Stir together with a fork to blend. Add the dry ingredients to the mixer bowl and beat on low speed just until incorporated.

Transfer the cookie dough to the prepared baking sheet and press into an even layer. Bake 10-15 minutes, until light golden brown and a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and let cool completely before frosting.

To make the frosting, place the butter in the bowl of an electric mixer. Beat on medium-high speed until smooth, about 1 minute. Blend in the vanilla and lemon extracts, salt, and confectioner's sugar until smooth, 1-2 minutes. Mix in the milk. Tint as desired with food coloring. Spread over the cookie in the pan, decorate with sprinkles, cut into bars, and serve.

Adapted from Annie's Eats

Ginger Spice Cookies

These cookies are a twist on a classic Ginger Snap cookie. They include a variety of spices - ginger, cloves, even cayenne pepper. Don't be afraid of the spices!! When incorporated into these cookies, you get the slight bite of a ginger snap but the sugars and molasses keep them sweet and delicious.

The Ginger Spice cookies are great with a cold glass of milk or a hot cup of coffee. Enjoy!



Ginger Spice Cookies

2 1/2 c. flour
1 1/2 t. baking soda
3/4 t. cinnamon
1 t. ground ginger
1/2 t. ground cloves
1/2 t. salt
1/2 t. cayenne pepper
8 T. (1 stick) butter, softened to room temperature
1/2 c. sugar
1 c. brown sugar
1/3 c. molasses

1 t. vanilla
2 egg whites, room temperature

white sugar for rolling

Preheat oven to 350 degrees. Combine flour, baking soda, and spices. Set aside. Cream the butter and sugars together. Add the molasses to the creamed butter, then add the egg whites and vanilla until combined. Add the dry ingredients slowly. Once incorporated, roll dough into 1 inch balls. Roll each ball in white sugar and place onto baking tray. Bake 10-12 minutes.

Note: Cookies will puff in the oven, but deflate a bit as they cool. This is supposed to happen!

Makes about 44 cookies

Lemon Ricotta Cookies with Lemon Glaze

I saw these cookies on the Food Network and thought they'd be great to use up the extra ricotta I had in the fridge. They are so easy to make and remain soft and tender for days after making them. The best part of this recipe is the tart, tangy glaze that tops these tender, lemony cookies. If you know someone who loves lemon, these cookies will be a hit!




Lemon Ricotta Cookies with Lemon Glaze
(adapted from Everyday Italian)

Cookies:
2 1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
1 (15-ounce) container whole milk ricotta cheese
3 Tbs. lemon juice
1 lemon, zested

Glaze:
1 1/2 cups powdered sugar
3 Tbs. lemon juice
1 lemon, zested

Preheat the oven to 375 degrees F.

In a medium bowl combine the flour, baking powder, and salt. Set aside.

In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.

Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

For the glaze: Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours.

Grandma's Sugar Cookies

These sugar cookies are really butter cookies, but they are perfect for cookie cut-outs and hold up really well to decorating. These cookies are a softer cookie and don't get too crispy and thin like a lot of sugar cookies tend to do. I am still searching for an icing recipe that I love, but I've included the one below because it's very simple and tastes delicious. Just be sure you have plenty of time for this icing to dry before storing, otherwise the cookies will stick together. The cookie recipe, however, is from my Grandma and I still haven't found one I like better!

Valentine's Day cookies for Darren

Grandma's Sugar Cookies

Makes 3-5 doz
(depending on the size of the cookie cutter)

3 C. flour
1tsp. baking powder
1/2 tsp. salt
1 C. butter
3/4 C. sugar
1 egg
2 Tbs. milk
1 1/2 tsp. vanilla

Sift together flour, baking powder, and salt. Set aside. Cream together butter and sugar until creamy and fluffy. Add egg, milk, and vanilla. Beat well. Blend in dry ingredients slowly. Chill mixture overnight or at least 1 hour. Roll out on a floured surface, 1/3 of the dough at a time to about 1/4 thickness (I like a thicker cookie, but you can definitely make these thinner by rolling out to 1/8 thickness. They will cook faster and be slightly crispier.). Cut out using your desired cookie cutter. Place on a greased cookie sheet.

Bake at 400 degrees for 5-8 minutes. Cool completely. Decorate as desired.


Sugar Cookie Icing

1 C. confectioner's sugar
2 tsp. milk
2 tsp. light corn syrup
1/4 tsp lemon extract (you can use any flavored extract here - almond is also great!)
food coloring

In a small bowl, stir together confectioner's sugar and milk until smooth. Beat in corn syrup and extract until icing is smooth and shiny. If it's too thick, add more corn syrup. Divide into bowls and add food coloring. Decorate as desired.