Lemon Italian Cookies
(from Wegmans Menu Magazine Holiday 2004 via Laura Rebecca's Kitchen)
1 cup shortening (if desired, use butter in place of half or all the shortening)
1/4 cups granulated sugar
1/3 cup plus 2 Tbsp sour cream
2 1/4 tsp lemon extract
1 tsp vanilla extract
Grated zest of 1 lemon
4 1/2 cups all-purpose flour
4 1/2 tsp baking powder
1 cup confectioners' sugar (feel free to add more sugar to get the right consistency, I used about 1 1/2 cups)
2-3 Tbsp warm milk
1/2 tsp lemon juice (optional)
Preheat oven to 350 degrees.
Beat together shortening and sugar in medium bowl until light. Add eggs, sour cream, lemon extract, vanilla extract, and lemon zest; beat until combined, scraping down sides of bowl. Combine flour and baking powder; add to mixture in bowl and beat just until moistened.
Shape dough into small balls, using about 1 level Tbsp for each. Arrange about 1 inch apart on parchment paper-lined cookie sheets. (Press down slightly or the tops will crack) Bake 10 to 12 minutes, until lightly browned. Do not over bake. Remove from pans and cool.
Combine confectioners' sugar and milk in small bowl; whip lightly with spoon until smooth and slightly thick. Add lemon juice if desired; stir briskly until well-combined. Dip tops of cookies into icing; decorate with sprinkles if desired. Let set until icing is dry to the touch. Store in closed container.
Yield: approximately 4 dozen cookies.
1 cup of butter
3/4 cup of brown sugar
3/4 cup of white granulated sugar
1 large egg
1 teaspoon of vanilla extract
1 3/4 cups of all-purpose flour
3/4 cup of unsweetened cocoa powder
1/2 teaspoon of baking soda
1/2 teaspoon of baking powder
Pinch of salt
8 candy canes, crushed (go for traditional peppermint)
Preheat the oven to 350°F.
Cream the butter and sugars together for about two minutes at medium speed or until well incorporated and light in color.
Add the egg and the vanilla extract until well incorporated, about a minute. Be sure to scrape down the sides and the bottom of the bowl halfway through.
Sift together the flour, baking soda, baking powder, salt, and cocoa powder. Add to the butter mixture slowly, and beating at medium speed, stopping once all of it is incorporated (do not overmix).
Fold in the crushed candy canes.
Take small spoonfuls of the dough and roll into one inch sized balls and place onto a baking sheet lined with parchment paper. Bake for -12 minutes. Let cool on the pan for a few minutes, then transfer to a wire rack to cool completely. Makes approximately 3 dozen cookies.
One package of chocolate chips
One package of butterscotch chips
One cup peanut butter
Approx. half a package of mini marshmallows
Melt chips together in microwave, stir in peanut butter and add marshmallows. Pour in pan and let chill.
Tip: don't overheat the chips as it will melt the marshmallows.
Raspberry Cheesecake Cupcakes(makes 24 cupcakes)
3- 8oz packages of Philadelphia cream cheese
1 cup sugar
Mix all together. Line cupcake tins with paper liners. Fill ¾ full with filling. Bake at 350°F for 30 minutes. Remove from oven and cool 5 minutes (filling will sink).
1 cup sour cream
¼ cup sugar
¼ tsp. vanilla
Mix all together. Put topping on cupcakes. Place frozen/fresh raspberries/strawberries on topping. Put back in oven for 6 minutes.
1 box Ritz crackers, crushed
1 bag Skor bits/chipits
1 can (approx 14 oz.) sweetened condensed milk
- Crush crackers into small chunks (If using larger Skor pieces, you'll want to crumble those up too.)
- In a large bowl, mix crackers, Skor bits, and milk. (You may wish to add some chocolate chips, too!)
- Press into bottom of greased 9x13 pan.
- Bake at 350F for about 10 minutes
- Cool in the pan. Drizzle with melted chocolate or cream cheese icing. Chill before cutting into squares. Very rich and very sweet, so cut into small pieces!
LEMON SHORTBREAD COOKIES
10 tablespoons unsalted butter, softened (1 1/4 sticks)
1/4 cup powdered sugar
1 1/2 tablespoons granulated sugar
1/4 teaspoon salt
1 1/2 cups all-purpose flour
1/2 teaspoon lemon juice
1 teaspoon lemon zest
additional sugar for sprinkling tops
1. In large mixer bowl beat butter and sugars, salt and lemon zest until very fluffy and well blended.
2. Gradually sift in flour and mix well. Sprinkle lemon juice over dough and lightly knead until dough holds together. If the dough is too dry, add a few more drops lemon juice, the dough should just come together- do not over moisten it.
3. Press into an 8" x 8" pan and pierce deeply with a fork in a decorative pattern. Bake at 325 degrees for about 40 minutes or until just slightly darker at the edges. Turn out of the pan while still warm and cut into bars and sprinkle with sugar. Allow the cookies to cool completely on a rack.
Raspberry Poinsettia Blossoms
¾ cups butter or margarine, softened
½ cup sugar
1 teaspoon vanilla
1 box (4 serving size) raspberry-flavoured gelatine
2 cups all-purpose flour
2 tablespoons yellow candy sprinkles
1. In large bowl, beat butter, sugar, vanilla, gelatine and egg with electric mixer on medium speed, or mix with spoon. On low speed, beat in flour.
2. Shape dough into 1 ¼ -inch balls. Cover and refrigerate 1 hour
3. Heat oven to 375 degrees F. On ungreased cookie sheet, place balls about 2 inches apart. With shape knife, make 6 cuts in op of each ball about three-fourths of the way through to make 6 wedges. Spread wedges apart slightly to form flower petals (cookies will separate and flatten as they bake). Sprinkle about 1/8 teaspoon yellow candy sprinkles into centre of each cookie.
4. Bake 9-11 minutes or until set and edges begin to brown. Cool 2 to 3 minutes. Remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
Chewy Chocolate Oatmeal Cookies
1 cup butter, softened
1 cup packed light brown sugar
1/2 cup white sugar
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
3 cups quick-cooking oats
1 cup chopped walnuts
1 cup semisweet chocolate chips
Preheat the oven to 325 degrees F (165 degrees C).
In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
1 lb butter
1 tsp vanilla
3 cups oatmeal
1 cup flour
1 cup brown sugar
1 tsp baking soda
Mix together the butter, egg, vanilla, and sugar. Add in the dry ingredients and blend well. Bake at 350 for 8-12 minutes.