Raspberry and chocolate combine with a luscious shortbread crust in this roll cookie. They’re perfect for a lunch box.
2 1/3 cups flour
1/2 tsp salt
1/2 tsp baking powder
1 cup sugar
1 egg
3/4 cup melted better
lemon zest of one lemon
1 tsp vanilla
1/2 cup raspberry jam
Double cookies are a patterned sugar cookie. Color each portion of dough with your favorite color. It can also be colored for the season; red for Christmas, orange for Halloween or pink for Easter.
Be creative with the design. Use stars, hearts, or triangles for simple designs.
1 cup butter
1/2 cup sugar
4 egg yolks
1 tsp vanilla
2 1/2 cups flour
3 tsp cinnamon
liquid food coloring Continue reading Double Cookies
Christmas is the one time of year that my family always baked several kinds of cookies for guests over the holiday season. Times have changed and we no longer need the selection of sweets we used to but I find myself still baking some of my holiday favorites.
This is probably my most favorite cookie. The tangy cranberries, aromatic almonds and white chocolate create a sumptuous cookie.
I’ve tried replacing the white chocolate in this recipe with milk chocolate but the recipe is not the same. If you absolutely hate white chocolate replace it with dark chocolate. The bitter chocolate pares well with the cranberries.
2 1/2 cups flour
1/4 tsp salt
1 cup butter
1 cup icing sugar
1/2 tsp vanilla extract
1 1/2 cups dried cranberries Continue reading Cranberry White Chocolate Shortbread
This recipe takes more time than many of the icebox cookies but the results are worth the effort. The designs are pretty and the cookie is delicious. You’ll need an afternoon to bake these cookies so make an extra batch while you are baking and freeze any leftovers.
1 cup soft butter
2/3 cup sugar
1 tsp vanilla
1/4 tsp salt
2 1/2 cups flour
1/4 cup cocoa powder
Mix first 3 ingredients until light and fluffy. Add flour and salt to the mixture. Blend until combined. Do not overwork dough. Continue reading Patterned Cookies
I always over estimate the amount of candy that I will pass out to trick or treaters on Halloween. Consequently, I’m always left with packs of candy that I don’t want to eat.
One way I use up the chocolate is in this cookie recipe. I bake the cookies and then freeze them for later. The cookies will keep for several months if they are wrapped properly before being frozen.
1 cup white sugar
1 cup butter
1 tsp vanilla
2 eggs, beaten
Mix the above ingredients together.
2 cups flour
1
1 cup banana
1/2 cup honey
1/2 cup apple sauce
1 egg
1/4 tsp salt
1 cup coconut
1 ts[ vanilla
2/3 cup black beans (optional)
2/3 cup flour
1/2 tsp baking soda
1/2 tsp baking powder
1 cup rolled oats
1/2 cup chopped almonds (optional)
Mix wet ingredients into dry ingredients just until incorporated. Spread in a greased glass pan. Bake at 350 degrees Fahrenheit for 25 – 30 minutes or until a toothpick comes out clean when inserted into the mixture. Cool and cut into Cookie Bars
