soft oatmeal cookies

Ingredients

• Servings: 2
• 1 cup butter, softened
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 3 cups quick cooking oats

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 2 hrs


• in a medium bowl, cream together butter, white sugar, and brown sugar. beat in eggs one at a time, then stir in vanilla. combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. mix in oats. cover, and chill dough for at least one hour.
• preheat the oven to 375 degrees f (190 degrees c). grease cookie sheets. roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. flatten each cookie with a large fork dipped in sugar.
• bake for 8 to 10 minutes in preheated oven. allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

mrs. sigg's snickerdoodles

Ingredients

• Servings: 4
• 1/2 cup butter, softened
• 1/2 cup shortening
• 1 1/2 cups white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons white sugar
• 2 teaspoons ground cinnamon

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (200 degrees c).
• cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. blend in the flour, cream of tartar, soda and salt. shape dough by rounded spoonfuls into balls.
• mix the 2 tablespoons sugar and the cinnamon. roll balls of dough in mixture. place 2 inches apart on ungreased baking sheets.
• bake 8 to 10 minutes, or until set but not too hard. remove immediately from baking sheets.

Iced Pumpkin Cookies

Ingredients

• Servings: 3
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1 1/2 cups white sugar
• 1 cup canned pumpkin puree
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups confectioners' sugar
• 3 tablespoons milk
• 1 tablespoon melted butter
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c). combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
• in a medium bowl, cream together the 1/2 cup of butter and white sugar. add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. mix in dry ingredients. drop on cookie sheet by tablespoonfuls; flatten slightly.
• bake for 15 to 20 minutes in the preheated oven. cool cookies, then drizzle glaze with fork.
• to make glaze: combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. add milk as needed, to achieve drizzling consistency.

Zucchini Brownies

Ingredients

• Servings: 1
• 1/2 cup vegetable oil
• 1 1/2 cups white sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups shredded zucchini
• 1/2 cup chopped walnuts
• 6 tablespoons unsweetened cocoa powder
• 1/4 cup margarine
• 2 cups confectioners' sugar
• 1/4 cup milk
• 1/2 teaspoon vanilla extract

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch baking pan.
• in a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. fold in the zucchini and walnuts. spread evenly into the prepared pan.
• bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. to make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. in a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. stir in the cocoa mixture. spread over cooled brownies before cutting into squares.

Steamed Green Tea Cake With Black Sesame Seeds

Ingredients

• Servings: 1
• 1 1/2 cups cake flour
• 1/2 teaspoon baking powder
• 2 teaspoons powdered green tea
• 6 egg yolks
• 1 1/4 cups white sugar
• 2 1/2 tablespoons water
• 1 1/2 teaspoons vanilla extract
• 6 egg whites
• 2 teaspoons black sesame seeds, garnish

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• set a bamboo steamer large enough to contain a 9x9 inch pan over simmering water. sift together the cake flour, baking powder and green tea powder. set aside.
• in a large bowl, combine the egg yolks, sugar, water and vanilla extract. using an electric mixer, beat on medium speed until mixture has tripled in volume. fold in the flour mixture, mixing just until combined.
• beat the egg whites until they form stiff peaks. gently fold whites into the egg yolk mixture. pour batter into the cake pan.
• place cake pan in steamer. stretch a kitchen towel over the cake pan without touching the surface, then cover with steamer lid. steam cake for 20 minutes, or until a toothpick inserted in the center comes out clean. cool on wire rack. sprinkle with black sesame seeds and cut into pieces before serving.

beth's spicy oatmeal raisin cookies

Ingredients

• Servings: 3
• 1/2 cup butter, softened
• 1/2 cup butter flavored shortening
• 1 cup packed light brown sugar
• 1/2 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 3 cups rolled oats
• 1 cup raisins

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. stir in the oats and raisins. drop by rounded teaspoonfuls ungreased cookie sheets.
• bake 10 to 12 minutes until light and golden. do not overbake. let them cool for 2 minutes before removing from cookie sheets to cool completely. store in airtight container. make sure you get some, because they don't last long!

macaron (french macaroon)

Ingredients

• Servings: 16
• 3 egg whites
• 1/4 cup white sugar
• 1 2/3 cups confectioners' sugar
• 1 cup finely ground almonds

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 2 hrs 10 mins


• line a baking sheet with a silicone baking mat.
• beat egg whites in the bowl of a stand mixer fitted with a whisk attachment until whites are foamy; beat in white sugar and continue beating until egg whites are glossy, fluffy, and hold soft peaks. sift confectioners' sugar and ground almonds in a separate bowl and quickly fold the almond mixture into the egg whites, about 30 strokes.
• spoon a small amount of batter into a plastic bag with a small corner cut off and pipe a test disk of batter, about 1 1/2 inches in diameter, prepared baking sheet. if the disk of batter holds a peak instead of flattening immediately, gently fold the batter a few more times and retest.
• when batter is mixed enough to flatten immediately into an even disk, spoon into a pastry bag fitted with a plain round tip. pipe the batter the baking sheet in rounds, leaving space between the disks. let the piped cookies stand out at room temperature until they form a hard skin on top, about 1 hour.
• preheat oven to 285 degrees f (140 degrees c).
• bake cookies until set but not browned, about 10 minutes; let cookies cool completely before filling.

big soft ginger cookies

Ingredients

• Servings: 2
• 2 1/4 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3/4 cup margarine, softened
• 1 cup white sugar
• 1 egg
• 1 tablespoon water
• 1/4 cup molasses
• 2 tablespoons white sugar

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c). sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. set aside.
• in a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. beat in the egg, then stir in the water and molasses. gradually stir the sifted ingredients into the molasses mixture. shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. place the cookies 2 inches apart an ungreased cookie sheet, and flatten slightly.
• bake for 8 to 10 minutes in the preheated oven. allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. store in an airtight container.

brown butter cookies

Ingredients

• Servings: 5
• 2 cups butter
• 2 cups brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3 cups all-purpose flour
• 2/3 cup chopped pecans
• 2 teaspoons vanilla extract
• 3 1/2 cups confectioners' sugar
• 1/2 cup hot water

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c).
• heat butter over medium heat for 5 minutes or so, until it turns nut brown in color. the foaming and bubbling is part of the browning process, but watch it carefully so that you don't burn the butter. remove from heat, and cool slightly. reserve 1/2 cup of the butter for the frosting.
• pour remaining browned butter into a large mixing bowl. beat browned butter with brown sugar until the butter is no longer hot. mix in eggs, 2 teaspoons vanilla, baking soda, baking powder, and salt. beat thoroughly. mix in flour and chopped pecans. drop tablespoons of dough ungreased baking sheets.
• bake for 10 minutes in the preheated oven, or until light brown around the edges. cool.
• in a medium bowl, mix the reserved 1/2 cup browned butter with 2 teaspoons vanilla, confectioners' sugar, and hot water. beat until smooth, and use to frost cooled cookies.

chef john's lemon bars

Ingredients

• Servings: 1
• for the shortbread crust:
• 1 cup all-purpose flour
• 1/2 cup unsalted butter at room temperature
• 1/4 cup confectioners' sugar
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon salt
• for the lemon layer:
• 2 large eggs
• 1 large egg yolk
• 1 cup white sugar
• 2 tablespoons all-purpose flour
• 1/4 cup freshly squeezed lemon juice
• 1 tablespoon freshly grated lemon zest
• 1 teaspoon confectioners' sugar, or to taste

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 40 mins


• place an oven rack into middle position in oven and preheat oven to 350 degrees f (175 degrees c). lightly oil an 8x8-inch baking dish.
• place 1 cup flour and butter in a mixing bowl and mash with the back of a spatula or wooden spoon until thoroughly combined. mix in 1/4 cup confectioners' sugar, vanilla extract, and salt; mash mixture together until mixture looks like a slightly crumbly cookie dough.
• moisten your fingers with a little water and press dough into bottom of prepared baking dish. use a fork to prick holes all over the crust.
• bake crust on center rack in the preheated oven until crust edges are barely golden brown, 22 minutes.
• beat eggs and egg yolks together in a bowl; whisk in white sugar and 2 tablespoons flour until smooth. add lemon juice and lemon zest; whisk for 2 minutes. pour lemon custard over crust.
• bake on center rack until custard is set and top has a thin white sugary crust, 25 minutes. let cool completely before cutting into bars. dip knife into very hot water, run around the edge, and cut into 16 squares. dust cookies with 1 teaspoon confectioners' sugar.

the best rolled sugar cookies

Ingredients

• Servings: 5
• 1 1/2 cups butter, softened
• 2 cups white sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 5 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt

Recipe

Preparation Time: 20 mins Cook Time: 8 mins Ready Time: 3 hrs


• in a large bowl, cream together butter and sugar until smooth. beat in eggs and vanilla. stir in the flour, baking powder, and salt. cover, and chill dough for at least one hour (or overnight).
• preheat oven to 400 degrees f (200 degrees c). roll out dough on floured surface 1/4 to 1/2 inch thick. cut into shapes with any cookie cutter. place cookies 1 inch apart on ungreased cookie sheets.
• bake 6 to 8 minutes in preheated oven. cool completely.

eggnog cheesecake ii

Ingredients

• Servings: 8
• 2 cups crushed vanilla wafers
• 6 tablespoons butter
• 1/2 teaspoon ground nutmeg
• 4 (8 ounce) packages cream cheese
• 1 cup white sugar
• 3 tablespoons all-purpose flour
• 3 tablespoons
• 1 teaspoon vanilla extract
• 2 eggs
• 1 cup heavy cream
• 4 egg yolks

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 30 mins


• preheat oven to 325 degrees f (165 degrees c).
• prepare the crust by mixing together the cookie crumbs, butter and nutmeg. press into the bottom and 1 1/2 inches up side of a 9 inch springform pan. bake for 10 minutes.
• prepare the filling by combining the cream cheese, sugar, flour, , and vanilla. beat with electric mixer at medium speed until well blended. add eggs one at a time, mixing at low speed after each addition just until blended. blend in whipping cream and egg yolks; pour into prepared pan.
• bake at 325 degrees f (165 degrees c) for 70 minutes or until center is almost set.
• run knife or metal spatula around rim of pan to loosen cake; completely cool cake before removing. refrigerate 4 hours or overnight before serving. garnish with whipped topping and ground nutmeg if desired.

easy sugar cookies

Ingredients

• Servings: 4
• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup butter, softened
• 1 1/2 cups white sugar
• 1 egg
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• preheat oven to 375 degrees f (190 degrees c). in a small bowl, stir together flour, baking soda, and baking powder. set aside.
• in a large bowl, cream together the butter and sugar until smooth. beat in egg and vanilla. gradually blend in the dry ingredients. roll rounded teaspoonfuls of dough into balls, and place ungreased cookie sheets.
• bake 8 to 10 minutes in the preheated oven, or until golden. let stand on cookie sheet two minutes before removing to cool on wire racks.

chewy sugar cookies

Ingredients

• Servings: 30
• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups margarine
• 2 cups white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1/4 cup white sugar for decoration

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• preheat oven to 350 degrees f (175 degrees c). in a medium bowl, stir together the flour, baking soda, and salt; set aside.
• in a large bowl, cream together the margarine and 2 cups sugar until light and fluffy. beat in the eggs one at a time, then the vanilla. gradually stir in the dry ingredients until just blended. roll the dough into walnut sized balls and roll the balls in remaining 1/4 cup of sugar. place cookies 2 inches apart ungreased cookie sheets and flatten slightly.
• bake for 8 to 10 minutes in the preheated oven, until lightly browned at the edges. allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

beth's spicy oatmeal raisin cookies

Ingredients

• Servings: 3
• 1/2 cup butter, softened
• 1/2 cup butter flavored shortening
• 1 cup packed light brown sugar
• 1/2 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 3 cups rolled oats
• 1 cup raisins

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. stir in the oats and raisins. drop by rounded teaspoonfuls ungreased cookie sheets.
• bake 10 to 12 minutes until light and golden. do not overbake. let them cool for 2 minutes before removing from cookie sheets to cool completely. store in airtight container. make sure you get some, because they don't last long!

Iced Pumpkin Cookies

Ingredients

• Servings: 3
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1 1/2 cups white sugar
• 1 cup canned pumpkin puree
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups confectioners' sugar
• 3 tablespoons milk
• 1 tablespoon melted butter
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c). combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
• in a medium bowl, cream together the 1/2 cup of butter and white sugar. add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. mix in dry ingredients. drop on cookie sheet by tablespoonfuls; flatten slightly.
• bake for 15 to 20 minutes in the preheated oven. cool cookies, then drizzle glaze with fork.
• to make glaze: combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. add milk as needed, to achieve drizzling consistency.

Zucchini Brownies

Ingredients

• Servings: 1
• 1/2 cup vegetable oil
• 1 1/2 cups white sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups shredded zucchini
• 1/2 cup chopped walnuts
• 6 tablespoons unsweetened cocoa powder
• 1/4 cup margarine
• 2 cups confectioners' sugar
• 1/4 cup milk
• 1/2 teaspoon vanilla extract

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch baking pan.
• in a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. fold in the zucchini and walnuts. spread evenly into the prepared pan.
• bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. to make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. in a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. stir in the cocoa mixture. spread over cooled brownies before cutting into squares.

soft oatmeal cookies

Ingredients

• Servings: 2
• 1 cup butter, softened
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 3 cups quick cooking oats

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 2 hrs


• in a medium bowl, cream together butter, white sugar, and brown sugar. beat in eggs one at a time, then stir in vanilla. combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. mix in oats. cover, and chill dough for at least one hour.
• preheat the oven to 375 degrees f (190 degrees c). grease cookie sheets. roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. flatten each cookie with a large fork dipped in sugar.
• bake for 8 to 10 minutes in preheated oven. allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

spelt oatmeal raisin cookies

Ingredients

• Servings: 2
• 1 1/2 cups spelt flour
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1 cup mashed banana
• 3/4 cup brown sugar
• 1/3 cup vegetable shortening
• 1/3 cup applesauce
• 1 egg
• 1 tablespoon maple syrup
• 1 3/4 cups rolled oats
• 1/2 cup raisins

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c).
• mix spelt flour, salt, cinnamon, and baking soda together in a bowl. mix banana, brown sugar, shortening, applesauce, egg, and maple syrup together in a separate bowl; add to flour mixture. stir to combine. fold in oats and raisins. drop tablespoonfuls of batter an ungreased baking sheet.
• bake cookies in the preheated oven until the edges are light brown, about 12 minutes. cool completely on a wire rack.

maple toffee shortbread cookies

Ingredients

• Servings: 0
• 1 cup butter, softened
• 1/2 cup brown sugar
• 1/2 teaspoon maple-flavored extract
• 1 1/2 cups all-purpose flour, or more if needed
• 3/4 cup toffee baking bits

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• preheat oven to 325 degrees f (165 degrees c).
• mix butter, brown sugar, and maple extract together in a bowl until smooth. add flour; stir to combine. fold in toffee bits. spoon batter, about 1 tablespoon per cookie, a baking sheet.
• bake in the preheated oven until edges are lightly browned, about 15 minutes.

brown butter cookies

Ingredients

• Servings: 5
• 2 cups butter
• 2 cups brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3 cups all-purpose flour
• 2/3 cup chopped pecans
• 2 teaspoons vanilla extract
• 3 1/2 cups confectioners' sugar
• 1/2 cup hot water

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c).
• heat butter over medium heat for 5 minutes or so, until it turns nut brown in color. the foaming and bubbling is part of the browning process, but watch it carefully so that you don't burn the butter. remove from heat, and cool slightly. reserve 1/2 cup of the butter for the frosting.
• pour remaining browned butter into a large mixing bowl. beat browned butter with brown sugar until the butter is no longer hot. mix in eggs, 2 teaspoons vanilla, baking soda, baking powder, and salt. beat thoroughly. mix in flour and chopped pecans. drop tablespoons of dough ungreased baking sheets.
• bake for 10 minutes in the preheated oven, or until light brown around the edges. cool.
• in a medium bowl, mix the reserved 1/2 cup browned butter with 2 teaspoons vanilla, confectioners' sugar, and hot water. beat until smooth, and use to frost cooled cookies.

Yia Yia's Baklava

Ingredients

• Servings: 20
• syrup:
• 2 cups water
• 2 cups white sugar
• 4 whole cloves
• 1/2 cinnamon stick
• 1 lemon, juiced, divided
• filling:
• 1 pound finely chopped walnuts
• 1 cup white sugar
• 2 tablespoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 3/4 cup unsalted butter, melted, or more as needed
• 20 sheets phyllo dough

Recipe

Preparation Time: 45 mins Cook Time: 50 mins Ready Time: 1 hr 35 mins


• stir together water, 2 cups sugar, cloves, cinnamon stick, and 1/2 the lemon juice together in a saucepan. bring to a boil, reduce heat to low, and simmer until flavor blends and syrup consistency is reached, about 15 minutes. stir remaining 1/2 the lemon juice into syrup. strain and refrigerate until cool, at least 30 minutes.
• stir walnuts, 1 cup sugar, ground cinnamon, and nutmeg together in a bowl.
• preheat oven to 350 degrees f (175 degrees c). brush butter on the bottom and sides of a 9x13-inch glass baking dish.
• lay the phyllo dough out on a clean, dry surface and cover it with plastic wrap. cover the plastic wrap with a damp towel.
• lay 1 sheet of phyllo dough in prepared baking dish and lightly brush with butter. lay another 1 sheet of phyllo dough on top, brush with butter. repeat layering and brushing with butter with 4 more sheets of phyllo dough.
• gently spread 1/3 the walnut mixture in an even layer over the phyllo dough in the baking dish. place a sheet of phyllo dough over the walnut mixture and brush it with butter. repeat layering and buttering with 3 more sheets of dough.
• spread another 1/3 the walnut mixture in an even layer over the phyllo dough in the baking dish. place a sheet of phyllo dough over the walnut mixture and brush it with butter. repeat layering and buttering with 3 more sheets of dough.
• spread the remaining 1/3 walnut mixture in an even layer over the phyllo dough in the baking dish. place a sheet of phyllo dough over the walnut mixture and brush it with butter. repeat layering and buttering with the remaining 5 sheets of dough. cut baklava into 1-inch diamonds.
• bake in the preheated oven until lightly golden brown, 35 to 45 minutes.
• pour cooled syrup over baked baklava and cool for 1 day to absorb syrup.

mrs. sigg's snickerdoodles

Ingredients

• Servings: 4
• 1/2 cup butter, softened
• 1/2 cup shortening
• 1 1/2 cups white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons white sugar
• 2 teaspoons ground cinnamon

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (200 degrees c).
• cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. blend in the flour, cream of tartar, soda and salt. shape dough by rounded spoonfuls into balls.
• mix the 2 tablespoons sugar and the cinnamon. roll balls of dough in mixture. place 2 inches apart on ungreased baking sheets.
• bake 8 to 10 minutes, or until set but not too hard. remove immediately from baking sheets.

the best rolled sugar cookies

Ingredients

• Servings: 5
• 1 1/2 cups butter, softened
• 2 cups white sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 5 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt

Recipe

Preparation Time: 20 mins Cook Time: 8 mins Ready Time: 3 hrs


• in a large bowl, cream together butter and sugar until smooth. beat in eggs and vanilla. stir in the flour, baking powder, and salt. cover, and chill dough for at least one hour (or overnight).
• preheat oven to 400 degrees f (200 degrees c). roll out dough on floured surface 1/4 to 1/2 inch thick. cut into shapes with any cookie cutter. place cookies 1 inch apart on ungreased cookie sheets.
• bake 6 to 8 minutes in preheated oven. cool completely.

macaron (french macaroon)

Ingredients

• Servings: 16
• 3 egg whites
• 1/4 cup white sugar
• 1 2/3 cups confectioners' sugar
• 1 cup finely ground almonds

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 2 hrs 10 mins


• line a baking sheet with a silicone baking mat.
• beat egg whites in the bowl of a stand mixer fitted with a whisk attachment until whites are foamy; beat in white sugar and continue beating until egg whites are glossy, fluffy, and hold soft peaks. sift confectioners' sugar and ground almonds in a separate bowl and quickly fold the almond mixture into the egg whites, about 30 strokes.
• spoon a small amount of batter into a plastic bag with a small corner cut off and pipe a test disk of batter, about 1 1/2 inches in diameter, prepared baking sheet. if the disk of batter holds a peak instead of flattening immediately, gently fold the batter a few more times and retest.
• when batter is mixed enough to flatten immediately into an even disk, spoon into a pastry bag fitted with a plain round tip. pipe the batter the baking sheet in rounds, leaving space between the disks. let the piped cookies stand out at room temperature until they form a hard skin on top, about 1 hour.
• preheat oven to 285 degrees f (140 degrees c).
• bake cookies until set but not browned, about 10 minutes; let cookies cool completely before filling.

easy sugar cookies

Ingredients

• Servings: 4
• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup butter, softened
• 1 1/2 cups white sugar
• 1 egg
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• preheat oven to 375 degrees f (190 degrees c). in a small bowl, stir together flour, baking soda, and baking powder. set aside.
• in a large bowl, cream together the butter and sugar until smooth. beat in egg and vanilla. gradually blend in the dry ingredients. roll rounded teaspoonfuls of dough into balls, and place ungreased cookie sheets.
• bake 8 to 10 minutes in the preheated oven, or until golden. let stand on cookie sheet two minutes before removing to cool on wire racks.

big soft ginger cookies

Ingredients

• Servings: 2
• 2 1/4 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3/4 cup margarine, softened
• 1 cup white sugar
• 1 egg
• 1 tablespoon water
• 1/4 cup molasses
• 2 tablespoons white sugar

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c). sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. set aside.
• in a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. beat in the egg, then stir in the water and molasses. gradually stir the sifted ingredients into the molasses mixture. shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. place the cookies 2 inches apart an ungreased cookie sheet, and flatten slightly.
• bake for 8 to 10 minutes in the preheated oven. allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. store in an airtight container.

Zucchini Brownies

Ingredients

• Servings: 1
• 1/2 cup vegetable oil
• 1 1/2 cups white sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups shredded zucchini
• 1/2 cup chopped walnuts
• 6 tablespoons unsweetened cocoa powder
• 1/4 cup margarine
• 2 cups confectioners' sugar
• 1/4 cup milk
• 1/2 teaspoon vanilla extract

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch baking pan.
• in a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. fold in the zucchini and walnuts. spread evenly into the prepared pan.
• bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. to make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. in a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. stir in the cocoa mixture. spread over cooled brownies before cutting into squares.

chef john's lemon bars

Ingredients

• Servings: 1
• for the shortbread crust:
• 1 cup all-purpose flour
• 1/2 cup unsalted butter at room temperature
• 1/4 cup confectioners' sugar
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon salt
• for the lemon layer:
• 2 large eggs
• 1 large egg yolk
• 1 cup white sugar
• 2 tablespoons all-purpose flour
• 1/4 cup freshly squeezed lemon juice
• 1 tablespoon freshly grated lemon zest
• 1 teaspoon confectioners' sugar, or to taste

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 40 mins


• place an oven rack into middle position in oven and preheat oven to 350 degrees f (175 degrees c). lightly oil an 8x8-inch baking dish.
• place 1 cup flour and butter in a mixing bowl and mash with the back of a spatula or wooden spoon until thoroughly combined. mix in 1/4 cup confectioners' sugar, vanilla extract, and salt; mash mixture together until mixture looks like a slightly crumbly cookie dough.
• moisten your fingers with a little water and press dough into bottom of prepared baking dish. use a fork to prick holes all over the crust.
• bake crust on center rack in the preheated oven until crust edges are barely golden brown, 22 minutes.
• beat eggs and egg yolks together in a bowl; whisk in white sugar and 2 tablespoons flour until smooth. add lemon juice and lemon zest; whisk for 2 minutes. pour lemon custard over crust.
• bake on center rack until custard is set and top has a thin white sugary crust, 25 minutes. let cool completely before cutting into bars. dip knife into very hot water, run around the edge, and cut into 16 squares. dust cookies with 1 teaspoon confectioners' sugar.

chewy sugar cookies

Ingredients

• Servings: 30
• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups margarine
• 2 cups white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1/4 cup white sugar for decoration

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• preheat oven to 350 degrees f (175 degrees c). in a medium bowl, stir together the flour, baking soda, and salt; set aside.
• in a large bowl, cream together the margarine and 2 cups sugar until light and fluffy. beat in the eggs one at a time, then the vanilla. gradually stir in the dry ingredients until just blended. roll the dough into walnut sized balls and roll the balls in remaining 1/4 cup of sugar. place cookies 2 inches apart ungreased cookie sheets and flatten slightly.
• bake for 8 to 10 minutes in the preheated oven, until lightly browned at the edges. allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

soft oatmeal cookies

Ingredients

• Servings: 2
• 1 cup butter, softened
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 3 cups quick cooking oats

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 2 hrs


• in a medium bowl, cream together butter, white sugar, and brown sugar. beat in eggs one at a time, then stir in vanilla. combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. mix in oats. cover, and chill dough for at least one hour.
• preheat the oven to 375 degrees f (190 degrees c). grease cookie sheets. roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. flatten each cookie with a large fork dipped in sugar.
• bake for 8 to 10 minutes in preheated oven. allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

meringue cake with whipped cream and raspberries

Ingredients

• Servings: 10
• 1 cup confectioners' sugar
• 1/2 cup granulated sugar, plus
• 1 tablespoon granulated sugar
• 1 tablespoon cornstarch
• 4 large egg whites, at room temperature
• 1/2 teaspoon cream of tartar
• 2 cups heavy cream
• 1 teaspoon vanilla extract
• 1 pint fresh raspberries
• note: you will need parchment paper for this recipe.

Recipe

• the night before serving, adjust oven rack to lower-middle position and heat oven to 500 degrees.
• line a lipped cookie sheet (approximately 12 by 18 inches) with parchment paper. trace two side-by-side rectangles - about 5 inches by 12 or 13 inches - on the paper. crumple the paper, then smooth it out again and line the bottom of the pan.
• whisk together confectioner's sugar, 1/2 cup granulated sugar and cornstarch. set aside.
• in the bowl of a mixer, beat egg whites and cream of tartar until they turn from foamy to white and beaters just start to leave a trail. on low speed, add sugar mixture, a heaping tablespoon at a time. increase speed to medium-high and beat to the consistency of marshmallow cream, 2 to 3 minutes longer.
• just before forming meringues, flick water parchment with fingertips. divide meringue in half, spooning two or three mounds down each traced rectangle. use a rubber spatula, or a cake decorator's metal offset spatula, to fill in and even out rectangles.
• set meringues in oven, close door and turn oven off (but leave oven light on). let meringues dry overnight. remove, then carefully set a wire rack or cookie sheet over meringues. invert; peel off parchment and turn right side up. (it's ok if edges chip.) wrap in foil and set aside until ready to proceed.
• no more than two hours before serving, whip cream to soft peaks, beating in remaining sugar and the vanilla. set one meringue on a platter. spread with half the cream and sprinkle on half the berries. repeat with remaining meringue, cream and berries. refrigerate, uncovered, until ready to serve.

Iced Pumpkin Cookies

Ingredients

• Servings: 3
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1 1/2 cups white sugar
• 1 cup canned pumpkin puree
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups confectioners' sugar
• 3 tablespoons milk
• 1 tablespoon melted butter
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c). combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
• in a medium bowl, cream together the 1/2 cup of butter and white sugar. add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. mix in dry ingredients. drop on cookie sheet by tablespoonfuls; flatten slightly.
• bake for 15 to 20 minutes in the preheated oven. cool cookies, then drizzle glaze with fork.
• to make glaze: combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. add milk as needed, to achieve drizzling consistency.

mrs. sigg's snickerdoodles

Ingredients

• Servings: 4
• 1/2 cup butter, softened
• 1/2 cup shortening
• 1 1/2 cups white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons white sugar
• 2 teaspoons ground cinnamon

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (200 degrees c).
• cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. blend in the flour, cream of tartar, soda and salt. shape dough by rounded spoonfuls into balls.
• mix the 2 tablespoons sugar and the cinnamon. roll balls of dough in mixture. place 2 inches apart on ungreased baking sheets.
• bake 8 to 10 minutes, or until set but not too hard. remove immediately from baking sheets.

the best rolled sugar cookies

Ingredients

• Servings: 5
• 1 1/2 cups butter, softened
• 2 cups white sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 5 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt

Recipe

Preparation Time: 20 mins Cook Time: 8 mins Ready Time: 3 hrs


• in a large bowl, cream together butter and sugar until smooth. beat in eggs and vanilla. stir in the flour, baking powder, and salt. cover, and chill dough for at least one hour (or overnight).
• preheat oven to 400 degrees f (200 degrees c). roll out dough on floured surface 1/4 to 1/2 inch thick. cut into shapes with any cookie cutter. place cookies 1 inch apart on ungreased cookie sheets.
• bake 6 to 8 minutes in preheated oven. cool completely.

beth's spicy oatmeal raisin cookies

Ingredients

• Servings: 3
• 1/2 cup butter, softened
• 1/2 cup butter flavored shortening
• 1 cup packed light brown sugar
• 1/2 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 3 cups rolled oats
• 1 cup raisins

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. stir in the oats and raisins. drop by rounded teaspoonfuls ungreased cookie sheets.
• bake 10 to 12 minutes until light and golden. do not overbake. let them cool for 2 minutes before removing from cookie sheets to cool completely. store in airtight container. make sure you get some, because they don't last long!

big soft ginger cookies

Ingredients

• Servings: 2
• 2 1/4 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3/4 cup margarine, softened
• 1 cup white sugar
• 1 egg
• 1 tablespoon water
• 1/4 cup molasses
• 2 tablespoons white sugar

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c). sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. set aside.
• in a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. beat in the egg, then stir in the water and molasses. gradually stir the sifted ingredients into the molasses mixture. shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. place the cookies 2 inches apart an ungreased cookie sheet, and flatten slightly.
• bake for 8 to 10 minutes in the preheated oven. allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. store in an airtight container.

Yia Yia's Baklava

Ingredients

• Servings: 20
• syrup:
• 2 cups water
• 2 cups white sugar
• 4 whole cloves
• 1/2 cinnamon stick
• 1 lemon, juiced, divided
• filling:
• 1 pound finely chopped walnuts
• 1 cup white sugar
• 2 tablespoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 3/4 cup unsalted butter, melted, or more as needed
• 20 sheets phyllo dough

Recipe

Preparation Time: 45 mins Cook Time: 50 mins Ready Time: 1 hr 35 mins


• stir together water, 2 cups sugar, cloves, cinnamon stick, and 1/2 the lemon juice together in a saucepan. bring to a boil, reduce heat to low, and simmer until flavor blends and syrup consistency is reached, about 15 minutes. stir remaining 1/2 the lemon juice into syrup. strain and refrigerate until cool, at least 30 minutes.
• stir walnuts, 1 cup sugar, ground cinnamon, and nutmeg together in a bowl.
• preheat oven to 350 degrees f (175 degrees c). brush butter on the bottom and sides of a 9x13-inch glass baking dish.
• lay the phyllo dough out on a clean, dry surface and cover it with plastic wrap. cover the plastic wrap with a damp towel.
• lay 1 sheet of phyllo dough in prepared baking dish and lightly brush with butter. lay another 1 sheet of phyllo dough on top, brush with butter. repeat layering and brushing with butter with 4 more sheets of phyllo dough.
• gently spread 1/3 the walnut mixture in an even layer over the phyllo dough in the baking dish. place a sheet of phyllo dough over the walnut mixture and brush it with butter. repeat layering and buttering with 3 more sheets of dough.
• spread another 1/3 the walnut mixture in an even layer over the phyllo dough in the baking dish. place a sheet of phyllo dough over the walnut mixture and brush it with butter. repeat layering and buttering with 3 more sheets of dough.
• spread the remaining 1/3 walnut mixture in an even layer over the phyllo dough in the baking dish. place a sheet of phyllo dough over the walnut mixture and brush it with butter. repeat layering and buttering with the remaining 5 sheets of dough. cut baklava into 1-inch diamonds.
• bake in the preheated oven until lightly golden brown, 35 to 45 minutes.
• pour cooled syrup over baked baklava and cool for 1 day to absorb syrup.

swedish waffle cookies

Ingredients

• Servings: 1
• 1 cup butter, softened
• 1 1/2 cups all-purpose flour
• 6 tablespoons heavy cream
• white sugar for dusting
• 1/2 cup butter, softened
• 3/4 cup confectioners' sugar
• 1 egg yolk
• 2 teaspoons swedish punsch

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a bowl, cream together 1 cup butter and the flour until smooth and creamy. stir in heavy cream. scrape dough into a ball.
• sprinkle the white sugar on a cutting board. roll out the dough to about a 1/4-inch thickness on the sugared surface. using a 3-inch round cookie cutter, cut dough into 24 circles. using the rolling pin, roll each circle into a slightly oval shape. place cookies on an ungreased cookie sheet about an inch apart.
• bake in the preheated oven until the edges of the cookies get very lightly brown, 10 to 12 minutes. cool slightly on cookie sheet; then transfer them to cooling racks using a spatula.
• to make the filling, mix together 1/2 cup of butter, confectioners' sugar, egg yolk, and swedish punsch in a bowl. beat until mixture is well blended and creamy.
• to assemble, spread about a rounded teaspoon of filling on the bottom of one cookie and place another cookie, bottom side down, on the filling to form a sandwich. repeat with the rest of the cookies.

easy sugar cookies

Ingredients

• Servings: 4
• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup butter, softened
• 1 1/2 cups white sugar
• 1 egg
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• preheat oven to 375 degrees f (190 degrees c). in a small bowl, stir together flour, baking soda, and baking powder. set aside.
• in a large bowl, cream together the butter and sugar until smooth. beat in egg and vanilla. gradually blend in the dry ingredients. roll rounded teaspoonfuls of dough into balls, and place ungreased cookie sheets.
• bake 8 to 10 minutes in the preheated oven, or until golden. let stand on cookie sheet two minutes before removing to cool on wire racks.

brown butter cookies

Ingredients

• Servings: 5
• 2 cups butter
• 2 cups brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3 cups all-purpose flour
• 2/3 cup chopped pecans
• 2 teaspoons vanilla extract
• 3 1/2 cups confectioners' sugar
• 1/2 cup hot water

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c).
• heat butter over medium heat for 5 minutes or so, until it turns nut brown in color. the foaming and bubbling is part of the browning process, but watch it carefully so that you don't burn the butter. remove from heat, and cool slightly. reserve 1/2 cup of the butter for the frosting.
• pour remaining browned butter into a large mixing bowl. beat browned butter with brown sugar until the butter is no longer hot. mix in eggs, 2 teaspoons vanilla, baking soda, baking powder, and salt. beat thoroughly. mix in flour and chopped pecans. drop tablespoons of dough ungreased baking sheets.
• bake for 10 minutes in the preheated oven, or until light brown around the edges. cool.
• in a medium bowl, mix the reserved 1/2 cup browned butter with 2 teaspoons vanilla, confectioners' sugar, and hot water. beat until smooth, and use to frost cooled cookies.

chewy sugar cookies

Ingredients

• Servings: 30
• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups margarine
• 2 cups white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1/4 cup white sugar for decoration

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• preheat oven to 350 degrees f (175 degrees c). in a medium bowl, stir together the flour, baking soda, and salt; set aside.
• in a large bowl, cream together the margarine and 2 cups sugar until light and fluffy. beat in the eggs one at a time, then the vanilla. gradually stir in the dry ingredients until just blended. roll the dough into walnut sized balls and roll the balls in remaining 1/4 cup of sugar. place cookies 2 inches apart ungreased cookie sheets and flatten slightly.
• bake for 8 to 10 minutes in the preheated oven, until lightly browned at the edges. allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Zucchini Brownies

Ingredients

• Servings: 1
• 1/2 cup vegetable oil
• 1 1/2 cups white sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups shredded zucchini
• 1/2 cup chopped walnuts
• 6 tablespoons unsweetened cocoa powder
• 1/4 cup margarine
• 2 cups confectioners' sugar
• 1/4 cup milk
• 1/2 teaspoon vanilla extract

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch baking pan.
• in a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. fold in the zucchini and walnuts. spread evenly into the prepared pan.
• bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. to make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. in a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. stir in the cocoa mixture. spread over cooled brownies before cutting into squares.

macaron (french macaroon)

Ingredients

• Servings: 16
• 3 egg whites
• 1/4 cup white sugar
• 1 2/3 cups confectioners' sugar
• 1 cup finely ground almonds

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 2 hrs 10 mins


• line a baking sheet with a silicone baking mat.
• beat egg whites in the bowl of a stand mixer fitted with a whisk attachment until whites are foamy; beat in white sugar and continue beating until egg whites are glossy, fluffy, and hold soft peaks. sift confectioners' sugar and ground almonds in a separate bowl and quickly fold the almond mixture into the egg whites, about 30 strokes.
• spoon a small amount of batter into a plastic bag with a small corner cut off and pipe a test disk of batter, about 1 1/2 inches in diameter, prepared baking sheet. if the disk of batter holds a peak instead of flattening immediately, gently fold the batter a few more times and retest.
• when batter is mixed enough to flatten immediately into an even disk, spoon into a pastry bag fitted with a plain round tip. pipe the batter the baking sheet in rounds, leaving space between the disks. let the piped cookies stand out at room temperature until they form a hard skin on top, about 1 hour.
• preheat oven to 285 degrees f (140 degrees c).
• bake cookies until set but not browned, about 10 minutes; let cookies cool completely before filling.

soft oatmeal cookies

Ingredients

• Servings: 2
• 1 cup butter, softened
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 3 cups quick cooking oats

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 2 hrs


• in a medium bowl, cream together butter, white sugar, and brown sugar. beat in eggs one at a time, then stir in vanilla. combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. mix in oats. cover, and chill dough for at least one hour.
• preheat the oven to 375 degrees f (190 degrees c). grease cookie sheets. roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. flatten each cookie with a large fork dipped in sugar.
• bake for 8 to 10 minutes in preheated oven. allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

cleone's nutmeg cookies

Ingredients

• Servings: 5
• 1 cup milk
• 1 1/3 tablespoons lemon juice
• 6 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 2 teaspoons salt
• 2 teaspoons ground nutmeg
• 1 1/3 cups margarine
• 2 cups white sugar
• 2 eggs
• 2 teaspoons vanilla extract

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). line a baking sheet with parchment paper.
• whisk together the milk and lemon juice in a small bowl; set aside a few minutes to sour. meanwhile, combine the flour, baking soda, baking powder, salt, and nutmeg in a bowl. beat the margarine and sugar with an electric mixer in a large bowl until smooth. beat the first egg into the margarine mixture until completely blended, then beat in the vanilla with the second egg. mix into the flour, then stir in soured milk mixture until just incorporated. wrap cookie dough in plastic, then freeze until firm, about 30 minutes.
• roll dough out on a heavily floured surface, then cut with cookie cutters. alternatively, the cookies can be rolled into balls, then pressed down with a fork. arrange cookies prepared baking sheet.
• bake in the preheated oven until cookies are golden brown, about 10 minutes.

chef john's lemon bars

Ingredients

• Servings: 1
• for the shortbread crust:
• 1 cup all-purpose flour
• 1/2 cup unsalted butter at room temperature
• 1/4 cup confectioners' sugar
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon salt
• for the lemon layer:
• 2 large eggs
• 1 large egg yolk
• 1 cup white sugar
• 2 tablespoons all-purpose flour
• 1/4 cup freshly squeezed lemon juice
• 1 tablespoon freshly grated lemon zest
• 1 teaspoon confectioners' sugar, or to taste

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 40 mins


• place an oven rack into middle position in oven and preheat oven to 350 degrees f (175 degrees c). lightly oil an 8x8-inch baking dish.
• place 1 cup flour and butter in a mixing bowl and mash with the back of a spatula or wooden spoon until thoroughly combined. mix in 1/4 cup confectioners' sugar, vanilla extract, and salt; mash mixture together until mixture looks like a slightly crumbly cookie dough.
• moisten your fingers with a little water and press dough into bottom of prepared baking dish. use a fork to prick holes all over the crust.
• bake crust on center rack in the preheated oven until crust edges are barely golden brown, 22 minutes.
• beat eggs and egg yolks together in a bowl; whisk in white sugar and 2 tablespoons flour until smooth. add lemon juice and lemon zest; whisk for 2 minutes. pour lemon custard over crust.
• bake on center rack until custard is set and top has a thin white sugary crust, 25 minutes. let cool completely before cutting into bars. dip knife into very hot water, run around the edge, and cut into 16 squares. dust cookies with 1 teaspoon confectioners' sugar.

easy sugar cookies

Ingredients

• Servings: 4
• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup butter, softened
• 1 1/2 cups white sugar
• 1 egg
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• preheat oven to 375 degrees f (190 degrees c). in a small bowl, stir together flour, baking soda, and baking powder. set aside.
• in a large bowl, cream together the butter and sugar until smooth. beat in egg and vanilla. gradually blend in the dry ingredients. roll rounded teaspoonfuls of dough into balls, and place ungreased cookie sheets.
• bake 8 to 10 minutes in the preheated oven, or until golden. let stand on cookie sheet two minutes before removing to cool on wire racks.

mrs. sigg's snickerdoodles

Ingredients

• Servings: 4
• 1/2 cup butter, softened
• 1/2 cup shortening
• 1 1/2 cups white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons white sugar
• 2 teaspoons ground cinnamon

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (200 degrees c).
• cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. blend in the flour, cream of tartar, soda and salt. shape dough by rounded spoonfuls into balls.
• mix the 2 tablespoons sugar and the cinnamon. roll balls of dough in mixture. place 2 inches apart on ungreased baking sheets.
• bake 8 to 10 minutes, or until set but not too hard. remove immediately from baking sheets.

Iced Pumpkin Cookies

Ingredients

• Servings: 3
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1 1/2 cups white sugar
• 1 cup canned pumpkin puree
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups confectioners' sugar
• 3 tablespoons milk
• 1 tablespoon melted butter
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c). combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
• in a medium bowl, cream together the 1/2 cup of butter and white sugar. add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. mix in dry ingredients. drop on cookie sheet by tablespoonfuls; flatten slightly.
• bake for 15 to 20 minutes in the preheated oven. cool cookies, then drizzle glaze with fork.
• to make glaze: combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. add milk as needed, to achieve drizzling consistency.

blueberry pie pops

Ingredients

• Servings: 16
• 2 (9 inch) unbaked pie crusts
• 1/2 cup white sugar, or to taste
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 teaspoons lemon zest
• 1 tablespoon cornstarch
• 1 1/4 cups blueberries
• 1 egg
• 1 tablespoon white sugar, for sprinkling
• 16 sturdy cookie pop or lollipop sticks

Recipe

Preparation Time: 40 mins Cook Time: 20 mins Ready Time: 1 hr 30 mins


• preheat an oven to 375 degrees f (190 degrees c). line a baking sheet with parchment paper.
• roll out one of the pie crusts to 1/8-inch thick; cut 16 3-inch circles from the crust. line 16 mini muffin cups in a 24-cup mini muffin pan with the crust circles. refrigerate to chill, about 15 minutes. meanwhile, roll out the other crust to 1/8 inch thick, and cut out 16 2 1/2-inch circles; lay the 16 circles the prepared baking sheet, and refrigerate.
• mix together the sugar, cinnamon, nutmeg, lemon zest, and cornstarch in a bowl. stir in the blueberries, and toss lightly to coat with the sugar mixture. whisk the egg in a small separate bowl. spoon about 1 tablespoon of blueberry mixture into each crust-lined muffin cup (don't overfill). place a cookie pop stick horizontally into the filled pop so the end sticks out by several inches. with a pastry brush, dab a little beaten egg evenly around the edge of the filled crust; place a 2 1/2-inch top crust circle the filled crust, and pinch edges together to seal in the filling and close the crust around the stick. with a toothpick, poke 3 or 4 steam holes into the top crust. brush top of each pie pop with beaten egg, and sprinkle with sugar.
• bake in the preheated oven until the tops are golden brown, about 20 minutes. let cool 5 minutes before gently removing from muffin tin cups. to help pops release, run a small knife around the edges and under stick.

beth's spicy oatmeal raisin cookies

Ingredients

• Servings: 3
• 1/2 cup butter, softened
• 1/2 cup butter flavored shortening
• 1 cup packed light brown sugar
• 1/2 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 3 cups rolled oats
• 1 cup raisins

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. stir in the oats and raisins. drop by rounded teaspoonfuls ungreased cookie sheets.
• bake 10 to 12 minutes until light and golden. do not overbake. let them cool for 2 minutes before removing from cookie sheets to cool completely. store in airtight container. make sure you get some, because they don't last long!

the best rolled sugar cookies

Ingredients

• Servings: 5
• 1 1/2 cups butter, softened
• 2 cups white sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 5 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt

Recipe

Preparation Time: 20 mins Cook Time: 8 mins Ready Time: 3 hrs


• in a large bowl, cream together butter and sugar until smooth. beat in eggs and vanilla. stir in the flour, baking powder, and salt. cover, and chill dough for at least one hour (or overnight).
• preheat oven to 400 degrees f (200 degrees c). roll out dough on floured surface 1/4 to 1/2 inch thick. cut into shapes with any cookie cutter. place cookies 1 inch apart on ungreased cookie sheets.
• bake 6 to 8 minutes in preheated oven. cool completely.

cranberry-nut oatmeal cookies

Ingredients

• Servings: 3
• 1 cup unsalted butter at room temperature
• 1 1/2 cups light brown sugar
• 2 teaspoons vanilla extract
• 2 large eggs
• 2 cups old-fashioned rolled oats
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 1/2 teaspoons coarse kosher salt
• 1/2 teaspoon ground nutmeg
• 1/2 cup dried cranberries
• 1/2 cup chopped toasted pecans

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). place an oven rack in the upper third of the oven. line baking sheets with parchment paper.
• place unsalted butter and light brown sugar into the work bowl of a stand mixer and mix on medium-slow speed until very fluffy, 3 to 4 minutes. beat in the vanilla extract, followed by eggs, one at a time. reduce mixer speed to lowest speed and leave running.
• in a separate bowl, whisk together the rolled oats, flour, baking powder, cinnamon, kosher salt, and nutmeg. pour the dry ingredients into the slowly running mixer in thirds; mix in dried cranberries and nuts until just incorporated. using a large cookie scoop, place dough on prepared baking sheet about 2 inches apart.
• bake one batch at a time in the preheated oven just until the edges are brown, 17 to 18 minutes. allow to cool on baking sheets for about 5 minutes before removing to finish cooling on wire racks.

carrot cheesecake with crumb crust

Ingredients

• Servings: 1
• 3/4 pound carrots, cut into 2 inch pieces
• 2/3 cup finely ground graham cracker crumbs
• 2/3 cup gingersnap cookie crumbs
• 2/3 cup ground pecans
• 1/3 cup white sugar
• 4 tablespoons unsalted butter, softened
• 1/2 cup packed brown sugar
• 1 tablespoon lemon juice
• 1 teaspoon orange zest
• 1 teaspoon minced fresh ginger root
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground mace
• 1/4 teaspoon ground allspice
• 2 (8 ounce) packages cream cheese, diced and softened
• 4 eggs
• 1/4 cup chopped pecans

Recipe

• bring 4 cups of water to a boil, and cook carrots until very tender about 45 minutes. drain cooked carrots. return them to a moderate heat for a minute or so to cook off excess moisture.
• preheat oven to 400 degrees f (205 degrees c). in a medium bowl, combine graham cracker crumbs, gingersnap crumbs, 2/3 cup ground nuts, and sugar; toss well. work in butter until mixture is crumbly. pat over bottom and up sides of a buttered 9 inch springform pan. bake the crust for 7 minutes. turn oven down to 350 degrees f (175 degrees c).
• transfer carrots to food processor and puree for 30 seconds. scrape down side, and puree again until absolutely smooth. add brown sugar, ginger, lemon juice, orange zest, cinnamon, mace and allspice to the processor, and puree for 30 seconds. scrape down sides, and repeat. let mixture stand until cool.
• add cream cheese to cooled carrot mixture, and puree for 1 minute; scrape down sides every 20 seconds. beat in eggs, one at a time. pour batter into crust, and sprinkle with remaining 1/4 cup chopped nuts.
• bake for about 50 minutes; cake tester will come out clean. let cool. cover loosely, and refrigerate at least 4 hours before serving.

Yia Yia's Baklava

Ingredients

• Servings: 20
• syrup:
• 2 cups water
• 2 cups white sugar
• 4 whole cloves
• 1/2 cinnamon stick
• 1 lemon, juiced, divided
• filling:
• 1 pound finely chopped walnuts
• 1 cup white sugar
• 2 tablespoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 3/4 cup unsalted butter, melted, or more as needed
• 20 sheets phyllo dough

Recipe

Preparation Time: 45 mins Cook Time: 50 mins Ready Time: 1 hr 35 mins


• stir together water, 2 cups sugar, cloves, cinnamon stick, and 1/2 the lemon juice together in a saucepan. bring to a boil, reduce heat to low, and simmer until flavor blends and syrup consistency is reached, about 15 minutes. stir remaining 1/2 the lemon juice into syrup. strain and refrigerate until cool, at least 30 minutes.
• stir walnuts, 1 cup sugar, ground cinnamon, and nutmeg together in a bowl.
• preheat oven to 350 degrees f (175 degrees c). brush butter on the bottom and sides of a 9x13-inch glass baking dish.
• lay the phyllo dough out on a clean, dry surface and cover it with plastic wrap. cover the plastic wrap with a damp towel.
• lay 1 sheet of phyllo dough in prepared baking dish and lightly brush with butter. lay another 1 sheet of phyllo dough on top, brush with butter. repeat layering and brushing with butter with 4 more sheets of phyllo dough.
• gently spread 1/3 the walnut mixture in an even layer over the phyllo dough in the baking dish. place a sheet of phyllo dough over the walnut mixture and brush it with butter. repeat layering and buttering with 3 more sheets of dough.
• spread another 1/3 the walnut mixture in an even layer over the phyllo dough in the baking dish. place a sheet of phyllo dough over the walnut mixture and brush it with butter. repeat layering and buttering with 3 more sheets of dough.
• spread the remaining 1/3 walnut mixture in an even layer over the phyllo dough in the baking dish. place a sheet of phyllo dough over the walnut mixture and brush it with butter. repeat layering and buttering with the remaining 5 sheets of dough. cut baklava into 1-inch diamonds.
• bake in the preheated oven until lightly golden brown, 35 to 45 minutes.
• pour cooled syrup over baked baklava and cool for 1 day to absorb syrup.

big soft ginger cookies

Ingredients

• Servings: 2
• 2 1/4 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3/4 cup margarine, softened
• 1 cup white sugar
• 1 egg
• 1 tablespoon water
• 1/4 cup molasses
• 2 tablespoons white sugar

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c). sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. set aside.
• in a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. beat in the egg, then stir in the water and molasses. gradually stir the sifted ingredients into the molasses mixture. shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. place the cookies 2 inches apart an ungreased cookie sheet, and flatten slightly.
• bake for 8 to 10 minutes in the preheated oven. allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. store in an airtight container.

macaron (french macaroon)

Ingredients

• Servings: 16
• 3 egg whites
• 1/4 cup white sugar
• 1 2/3 cups confectioners' sugar
• 1 cup finely ground almonds

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 2 hrs 10 mins


• line a baking sheet with a silicone baking mat.
• beat egg whites in the bowl of a stand mixer fitted with a whisk attachment until whites are foamy; beat in white sugar and continue beating until egg whites are glossy, fluffy, and hold soft peaks. sift confectioners' sugar and ground almonds in a separate bowl and quickly fold the almond mixture into the egg whites, about 30 strokes.
• spoon a small amount of batter into a plastic bag with a small corner cut off and pipe a test disk of batter, about 1 1/2 inches in diameter, prepared baking sheet. if the disk of batter holds a peak instead of flattening immediately, gently fold the batter a few more times and retest.
• when batter is mixed enough to flatten immediately into an even disk, spoon into a pastry bag fitted with a plain round tip. pipe the batter the baking sheet in rounds, leaving space between the disks. let the piped cookies stand out at room temperature until they form a hard skin on top, about 1 hour.
• preheat oven to 285 degrees f (140 degrees c).
• bake cookies until set but not browned, about 10 minutes; let cookies cool completely before filling.