Lemon Butter Cookies

Ingredients:

For the Cookies:

1 cup & 2 tablespoons All-Purpose Flour

1/3 cup Sugar

1 1/2 tablespoon Lemon Zest, finely grated

7 tablespoons Unsalted Butter, cut into 1/4″ cubes

1 Egg Yolk

For the Glaze:

1 cup Powdered Sugar

3 tablespoons Lemon Juice, fresh

Directions:

For the Cookies:

In a large mixing bowl combine the flour, sugar and lemon zest. Add the chilled butter and cut the butter into the flour mixture using a pastry cutter until the mixture looks like coarse crumbs. Add in the egg yolk and using a fork, stir until blended. Using your hands, gently knead the bough until it comes together and forms a ball. (Note: If the dough looks too dry add some ice water 1 teaspoon at a time until the mixture comes together.)

Once the dough has been formed into a ball, cut the dough in half and roll each half into a log about 1-inch in diameter. Wrap the logs in plastic wrap and allow them to chill in the freezer for 30 minutes. (Note: You can freeze the dough for up to a month if you do not want to bake all of the cookies immediately!)

Once you are ready to bake the cookies pre-heat the oven to 350 degrees. Remove the logs from the freezer, unwrap and slice into 1/4-inch think rounds using a serrated knife. Place the cookies on a baking sheet lined with parchment paper and back for 10-12 minutes. Transfer the cookies to a wire rack and allow them to completely cool before glazing them.

For the Glaze:

Place the powdered sugar into a small mixing bowl and add the lemon juice. Whisk until the mixture is syrupy. Glaze the cookies using a pastry brush, the back of a spoon, or place the glaze into a piping bag and pipe onto the cookie. Allow the cookies to sit until the glaze is set.

Meltaway Cookies

Meltaways

1 C. butter

¾ C. cornstarch

¾ C. powdered sugar

1 C. flour

1 recipe Cream Cheese Frosting (see below)

In a medium bowl, cream butter until fluffy.  Add cornstarch & sugar and blend well.  Beat in flour until thoroughly mixed.  Drop by small teaspoons onto baking sheet & flatten out with the bottom of a class. (Dip glass in powdered sugar to prevent sticking).  Bake at 350 degrees for 10-12 minutes.  Cool on wire rack & frost with Cream Cheese Frosting.

Cream Cheese Frosting

1 (3oz.) package cream cheese, softened

1 C. powdered sugar

½ t. vanilla

Mix all ingredients together.  Color with food coloring if desired.

recipe found at: www.landeeseelandeedo.com

Baked Lemon Mini Donuts

Baked Lemon Mini Donuts

Ingredients

• FOR THE BATTER:
• 1-½ cup Flour
• ½ cups Sugar
• ½ teaspoons Baking Soda
• 1 teaspoon Baking Powder
• ¼ teaspoons Salt
• 1 whole Egg
• 6 ounces, weight Lemon Yogurt
• ⅓ cups Milk
• ⅓ cups Canola Oil
• 1 whole Lemon, Zested
• FOR THE GLAZE:
• 1 cup Powdered Sugar
• 1 whole Lemon, Juiced

Preparation Instructions

Preheat the donut maker or oven to 325 F.

In a medium-sized bowl, combine the flour, sugar, baking soda, baking powder and salt. Whisk until incorporated. Set aside.

In a large bowl, combine the egg, lemon yogurt, milk, oil and lemon zest. Stir until combined. Add the dry ingredients and whisk until no longer lumpy.

Spray the donut maker or a donut pan or a mini-muffin pan with non-stick baking spray (recipe makes 12 regular size donuts). In the donut maker it took about 3-4 minutes to bake. If baking in the oven and using a mini muffin pan bake for about 5 minutes but I can’t guarantee this since I haven’t tried it. If using a regular sized donut pan, bake for 10-12 minutes.

While the donuts bake, combine the powdered sugar and lemon juice in a small bowl. Stir until combined.

When the donuts are fully cooked, remove them from the maker/pan and place on a wire rack to cool. After they are almost all the way cooled, dunk the tops in the glaze and place them back on the rack to drip dry.

Wait (if you can) for the glaze to dry and enjoy!

Recipe adapted slightly from BarbraBakes.com

recipe found at: www.tastykitchen.com

Jello Cookies

Jello cookies

Ingredients

• 3.5 cups flour
• 1 tsp baking powder
• 1.5 cups salted butter softened
• 1 cup sugar
• 1 egg
• 1 tsp vanilla
• 4 (3 oz) pkg jello You can use any flavors you want

Instructions

1. Beat butter in large bowl with mixer until creamy. Add sugar and beat until light and fluffy. Blend in egg and vanilla. Mix flour and baking powder in a separate bowl. Gradually beat in flour mixture.
2. Divide dough into 4 sections. Sprinkle 2 Tb of jello onto each section. Knead together with dough. You may want to add a few drops of food coloring to make the dough more vibrant.
3. Shape dough into 1-inch balls. Roll in the extra jello from the packets. Place, 2 inches apart, on baking sheets. Flatten with bottom of bowl.
4. Bake 8 to 10 min at 350 on lined baking sheets. Cool on baking sheets 2 min. Remove to wire racks and cool completely.

recipe found at: www.iheartnaptime.net

Chocolate Peanut Butter Surprise Cookies

Chocolate Peanut Butter Surprise Cookies

Ingredients:

1 1/2 cups all-purpose flour

1/2 cup unsweetened cocoa

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup granulated sugar (plus more for rolling)

1/2 cup packed brown sugar

1/2 cup unsalted butter, softened

1 cup creamy peanut butter, divided

1 teaspoon vanilla extract

1 large egg

3/4 cup powdered sugar

Directions:

Preheat oven to 375º F. Line a baking sheet with parchment paper; set aside.

In a medium bowl, whisk together flour, cocoa, baking soda, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat together sugars, butter and 1/4 cup of peanut butter until light and fluffy. Add the vanilla and egg, beating to combine. Stir in the flour mixture and stir to combine, blending well. Set aside.

In a medium bowl, mix together powdered sugar and remaining 3/4 cup of peanut butter until smooth.

Pull off a heaping tablespoon of cookie dough and flatten with your hands. Take about 1 teaspoon of peanut butter mixture and place it in the center of the chocolate dough. Wrap the chocolate dough around the peanut butter center, pressing to seal. Roll the cookie into a ball and roll the cookie in the sugar. Place cookies on the prepared baking sheet 2 inches apart. Using the bottom of a glass, flatten each cookie to about a 1/2 inch thickness.

Bake in preheated oven for 7 to 9 minutes. Let stand on the baking sheet for 2 minutes, then remove to a wire rack.

recipe found at: www.sweetpeaskitchen.com

Cinnamon Sugar Pull Apart Bread

CINNAMON AND SUGAR PULL-APART BREAD

Dough

2 3/4 cup plus 2 Tbsp. all-purpose flour

1/4 cup sugar

2 1/4 tsp. active dry yeast (1 packet)

1/2 tsp. salt

4 Tbsp. butter

1/3 cup whole milk

1/4 cup water

2 eggs (at room temperature)

1 tsp. pure vanilla extract

Filling

1 cup sugar

2 tsp. cinnamon

1/4 tsp. nutmeg

4 Tbsp. butter, melted

In a large mixing bowl, mix 2 cups of flour, sugar, yeast and salt. Set aside.

In a small sauce pan, melt the butter and milk. Once the butter is completely melted take off the burner and add the water and vanilla. Let the mixture cool for 5 minutes.

Pour the milk mixture into the large bowl with the dry ingredients and mix well. Whisk together the eggs and add to the batter. Keep mixing. Add 3/4 cup of flour and mix well. The mixture will be very sticky which means it's perfect. Place the dough in a medium greased bowl. Cover with wrap and let it sit in a warm place to rise for about 30-45 minutes. Once the dough has doubled its size, knead in 2 tablespoons of flour. Cover the dough again for 5-10 minutes.

Meanwhile, start on the filling. In a medium bowl, mix together the sugar, cinnamon and nutmeg in a small bowl. Set aside.

Once the dough is ready, roll it out on a floured surface. Brush the melted butter on the dough and add the sugar mixture. Make sure everything is covered. Using a shape knife or pizza cutter, cut the dough into equal sized strips (about 2 to 2 1/2 inches wide). Then cut the strips into equal sized squares. Stack the squares on top of each other to make 3 to 4 piles and place them in a bread pan. Take any sugar that fell off squares and sprinkle over the top and around the sides of dough. Cover the dough for another 10-15 minutes to rise.

While dough is rising, preheat your oven to 350 degrees F. Place a cookie sheet under bread pan and bake for 30-35 minutes until outside of bread is golden brown.

recipe found at: www.recipesnobs.com

Cinnamon Toast (Mini) Donuts

cinnamon toast {mini} doughnuts

For the Doughnuts:

 1 1/4 cups of flour

1/2 cup of sugar

1 1/4 tsp baking powder

1/4 tsp nutmeg

1/2 tsp salt

1/2 cup (plus a few tbsp) milk

1 egg lightly beaten

2 tbsp of melted butter

Do:

Preheat the oven to 425F

Grease the pan (using non-stick spray or melted butter)

Combine the flour, sugar, baking powder, nutmeg , and salt

Add the milk, egg, and butter

Mix until all ingredients are incorporated

If the dough is a bit stiff – add milk a tbsp at a time

 ~I found the pans much easier to fill with a slightly moister batter

fill each cup 1/2 full

Bake 4 – 5 minutes

Let cool in the pans

We topped ours with cinnamon /sugar (cinnamon toast doughnuts)

recipe found at: www.heathersfrenchpress.com

Cinnamon Roll Cupcakes with Cheesecake Frosting Topped with Mini Cinnamon Rolls

Cinnamon Roll Cupcakes with Cheesecake Frosting topped with Mini Cinnamon Rolls

Cinnamon Roll Cupcakes:

2 cups cake flour

1 cup all-purpose flour

1 TBSP baking powder

1/2 teaspoon salt

1 cup unsalted butter, at room temperature

2 cups granulated sugar

5 large eggs

2 tsp. vanilla extract

1 1/4 cup buttermilk

Filling:

½ cup brown sugar

2 TBSP cinnamon

Cinnamon Sugar Coating:

1 cup granulated sugar

2 TBSP cinnamon

Preheat oven to 350°F . Butter two 12 cup muffin pans. Place a TBSP of cinnamon sugar coating in each cup and swirl around until the sides and bottom are covered in the coating. Set aside.

In a medium bowl, sift together the flours, baking powder, and salt.

Cut up the butter into 1-inch pieces and place them in the large bowl of an electric mixer, fitted with a paddle attachment or beaters. Beat for 3 minutes on MEDIUM-HIGH speed until the butter is light and creamy in color. Stop and scrape the bowl. Cream the butter for an additional 60 seconds.

Add the sugar, 1/4 cup at a time, beating 1 minute after each addition. Scrape the sides of the bowl occasionally. Add the eggs one at a time.

Reduce the mixer speed. Stir vanilla into the buttermilk. Add the dry ingredients alternately with the buttermilk. Mix just until incorporated. Scrape the sides of the bowl and mix for 15 seconds longer.

Spoon batter a 1/3 of the way up the muffin cup. Place 1 tsp. of brown sugar filling inside. Spoon another 1/3 of the way up. Using a butter knife, swirl the filling around in the cupcakes.

Center the pans onto the lower third of the oven and let bake 15-18 minutes or until the cake is lightly brown on top and comes away from the sides of the pan and a toothpick inserted in the center comes out clean.

Cake recipe adapted from Epicurious.com

Cheesecake Frosting

12 ounces cream cheese, at room temperature

1 slice cheesecake, bottom removed, at room temperature

¾ cup granulated sugar

1 tsp. vanilla extract

1 tsp. fresh lemon juice

Using a stand mixer with the paddle attachment (or a bowl and a mixer) beat the cream cheese and cheesecake on medium-high speed for 3 minutes. Add sugar, and beat another three minutes, until super smooth.

Add vanilla and lemon juice and beat another 30 seconds.

Chill in fridge for 20 minutes. Pipe or spread frosting onto cupcakes.

The Mini Cinnamon Rolls are just a smaller version of these cinnamon rolls, minus the frosting. If you choose to make them. I made a half batch, just bake up the bread for french toast or what not. They take about 16-18 minutes to bake up depending on the size. Mine were all about the size of quarter on steriods before I started, the of course grow bigger in the oven. You could also just use refrigerator rolls if you were in a hurry ( I wont tell anyone)

recipe found at: www.culinaryconcoctionsbypeabody.com

Mint Lemonade Cookies

Mint Lemonade Cookies

Ingredients:

1 cup heavy whipping cream

1 (18.25 ounce) package lemon cake box mix

1 large egg

2 TBS + 2 tsp finely chopped fresh mint

1/2 cup shifted powdered sugar

Directions:makes about 4-5 dozen depending on the size of your cookies

First, chill your mixing bowl and beaters in the freezer for about 10 minutes. Pour whipping cream into the chilled bowl and mix until peaks form and you have the texture of whipping cream (usually takes 5 to 6 minutes). Once the whipping cream is ready, measure out 1 cup of whipped cream and place into a large bowl!

Then add the lemon cake box mix, egg, and chopped mint with the whipping cream and blended well. If you do not have a kitchen aid mixer, it will take some arm muscle to mix the batter. The batter will be thick and very sticky.

Shift powdered sugar on a clean flat surface. First dust your hands in the powdered sugar (so the batter will not stick to your hands) then take a small spoonful of batter and roll in the powdered sugar and form it into a ball. Make sure all cookies are rolled into evenly sized balls.

Place on a cookie sheet that is covered with parchment paper and bake at 350 degree F for 8 to 10 minutes. They may be very soft coming out of the oven but once the cool they will set. Once out of the oven place on a cooling rack for about 5 minutes. Serve and enjoy.

I hope you enjoy this tasty treat, it is a definite crowd pleaser on a hot summer day. Once my cookies were at the party they were literally devoured in an instant.

recipe found at: onceamomalwaysacook.blogspot.com

Strawberry Pink Lemonade Cookies

    Ingredients}

- 1 box of strawberry cake mix
- 1 egg
- 1/2 of an 8 oz container of cool whip.
- powdered sugar
(optional: a little bit of lemon zest)

{Recipe}

Preheat oven to 350

First pour some powdered sugar in a bowl. No measurement, you will just be using this to dip your hands in so the cookies don’t stick to you! Do NOT skip this step or you will be licking cookie dough off your hands for a good hour! Set this aside!

Put all your remaining ingredients into a bowl

Ok, so at this point you are probably thinking… aren't you forgetting something? Nope that’s it! Start mixing it all together. Just a little side note, it helped me a little to whip the egg a bit before I put it in there… it seemed to spread through easier.

I timed it, but forgot to write it down. It took me somewhere like 6 minutes. That doesn’t sound long, but when you are stirring a very sticky batter… it is! : )

At this point I added in a little lemon zest for some lemon flavor, but this is up to you and how much you want to add, I just eyeballed it.

Now, get out some cookie sheets because you will probably have to do it in two batches.
(my sister covers her cookie sheets in parchment paper, but I didn’t… it’s up to you)

Now you are going to dip your hands in the powdered sugar and the get a small amount of the batter and roll it into a ball, about 1 inch in diameter. Then place on the cookie sheet. You will need to keep your hands covered in the powdered sugar throughout the process! Repeat until all your batter is gone.

I sprinkle mine with powdered sugar once they are all done, makes it kinda pretty!

Put in the oven and bake for 7-10 minutes. You really just have to work with your oven, they are a little sensitive! You don’t want to over cook them. When you pull them out they will be soft, but once they cool they stiffen up.

Let them cool for a few minutes, then remove and put on a cooling rack.

Now you have pretty pink lemonade cookies!

 

recipe found at: www.cherishedbliss.com

Mini Nutella Cookie Cups

Mini Nutella Cookie Cups

Ingredients

1 cup butter (softened)

1 cup white sugar

1 cup packed brown sugar

2 eggs

2 teaspoons vanilla extract

3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

Jar of Nutella(12 tablespoons per batch)

Preheat oven to 350 degrees F. Grease your mini muffin tin (unless it is nonstick like mine).

Cream butter and both sugar in bowl until light, smooth and fluffy! Beat in eggs and vanilla until fully incorporated. Gradually add dry ingredients (flour, salt, baking soda) until all the flour is mixed in!

Roll dough into balls 1.5 inches thick.

Pop them in the mini muffin tin and bake for 10-12 minutes, until golden brown but not too dark around the edges.

When done, remove from oven and let sit for about 2 minutes. Then make wells for the nutella with a shot glass, a similar object or a spoon. Add 1 tbsp Nutella to each cup – it will start to melt quickly so you can swirl it around and make it nice and smooth.

Let cool 15-20 minutes in tin. Remove from tin and place in your mouth. Repeat. Nutella will solidify in about an hour, which then makes them safe to transport! To share.. you know? Sharing?

This recipe made enough for 3 batches for me. I kept the dough in the freezer and rolled/baked them from frozen and they were perfect!

recipe found at: www.daisychubb.com

Snickerdoodle Dough

1/2 cup shortening

3/4 cup granulated sugar

1 egg

1 tablespoon vanilla

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon cream of tartar

1 tablespoon cinnamon + 3 tablespoons granulated sugar for rolling cookies in

Cream together shortening and sugar. Add egg and vanilla and mix well, until creamy. Add flour, baking soda, salt, and cream of tartar and mix until combined. Dough will be a little of crumbly, but it'll come together when you roll it into balls.

Combine cinnamon and 3 tablespoons of sugar in a small bowl and set aside for rolling dough in. 

Gingersnap Dough

3/4 cup shortening

1 cup granulated sugar

1/4 cup molasses

1 egg

2 cups all-purpose flour

2 teaspoons baking soda

1/4 teaspoon salt

1 teaspoon cinnamon

1 teaspoon cloves

1 teaspoon ginger

1/4 cup granulated sugar for rolling cookies in

Cream together shortening and sugar. Add molasses and egg and continue beating. Add flour, baking soda, salt, cinnamon, cloves, and ginger and mix until combined, scraping down the sides of the bowl as needed.

Put 1/4 cup sugar in a small bowl and set aside for rolling dough in.

Preheat oven to 350°F. Lightly grease baking sheets with no-stick cooking spray and set aside.

Roll a small amount of gingersnap dough into a ball and toss in granulated sugar. Roll a small amount of snickerdoodle dough in a ball and toss in cinnamon-sugar.

Place both doughs together and gently roll or squeeze together (it worked best if I kneaded the snickerdoodle dough in my hand a few times before rolling both doughs together since it's a  thicker consistency).

Place on baking sheets and bake for 9-11 minutes. Remove from oven and allow to cool on baking sheets for 2 minutes before moving to cooling racks.

recipe found at: buddingbaketress.blogspot.com