Lemon Shortbread Cookies

I would just like to start off saying that I am sorry I have been gone for 2 1/2 weeks! I have been so busy this spring break with traveling(with no wifi) and schoolwork that I didn't have time for baking. But I hope this yummy recipe makes up for the lack of blogs.

Ingredients

Cookies

1. 1 cup butter, softened
2. 1 cup powdered sugar
3. 1/4 teaspoon salt
4. 2 tablespoons lemon zest
5. 2 1/2 cup flour

Glaze

1. 1 cup powdered sugar
2. 1 tablespoon milk
3. 1 tablespoon fresh lemon juice

Directions

1. 1.Preheat oven to 375 degrees.
2. 2.Beat butter, sugar, salt and lemon rind until smooth. About 2 minutes. Add flour and blend well.
3. 3.Dough will look like very course sand. Add the lemon juice and beat just a bit more.
4. 4.Gather dough into a ball kneading just a few times so it holds together. Divide in half. Roll out the first half to 1/4 inch thick.
5. 5.Cut out with cookie cutter. I used a 2 1/2 inch circle.
6. 6.Bake on ungreased cookie sheet for 6 minutes. Do not brown. Repeat process for second half of dough.
7. 7. While the cookies bake you can make the icing, start by combine powdered sugar, milk and lemon juice. Stir well. Add more lemon juice or milk until the glaze is desired consistency. Drizzle over cooled cookies.

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The Best Peanut Butter Cookies

This recipe has been hand down through many generations in my family  and now to you guys. These are by far the best peanut butter cookies you will ever have. Their classic flavor is timeless and great for any occasion.

Ingredients

1 cup butter
1 cup peanut butter
1 cup white sugar
1 cup brown sugar
2 eggs
1 teaspoon baking soda
2 cups flour
1 cup granola ( I used Trader Joe's almond granola)


Directions

1. Preheat the oven to 325F and line baking sheets with parchment paper.

2.In a large bowl, cream together the butter and peanut butter.

3.Add the white sugar, brown sugar and eggs. Mix and place aside.

4.In a small bowl, mix together the baking soda and flour.Once all the mixed add the granola    of your choice.

5.Place on baking sheets and bake for 15 min.



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Rasberry Mousse Chocolate Cups

I made these little delights for my family's annual Oscar Sunday Appetizer night. My family loved them! The raspberry mousse paired fantastically with the chocolate cups!

Yield: 12 mousse cups

Ingredients

Mousse

1 cup fresh raspberries
1/4 cup sugar
1 1/2 teaspoons lemon juice
3/4 teaspoon unflavored
1/4 cup cold water
1/2 cup heavy whipping cream

Chocolate cups

2 cups chocolate chips
12 mini baking cups



Directions

1. Place the raspberries in a food processor; cover and puree. Strain and discard seeds. Transfer the puree to a large bowl. Stir in sugar and lemon juice; set aside.

2. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Stir over low heat until gelatin is completely dissolved. Stir the gelatin into the raspberry mixture. Refrigerate until slightly thickened, about 1 hour.

3. Transfer the gelatin mixture to a large bowl. Beat on high speed until foamy. Gradually add whipping cream; beat until thickened, about 2 minutes. Cover and refrigerate for about 1-2 hours or until set.

4. Once you've got your mousse in the fridge its time to start the chocolate cups. Melt the chocolate chips at 30 second intervals in microwave string after each time.

5. Spoon the melted chocolate in the mini baking cups; making sure that you cover all sides of the baking cup with chocolate, make sure you leave a little extra at the bottom of the baking cup. Place the chocolate cups in a cupcake tin and refrigerate for a least 30 minutes or until hard.

6.Once the mousse and chocolate cups are ready feel each cup about 3/4 full of mousse and decorate with leftover chocolate shavings.






Here are some of the appetizers me and family made:

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Rainbow Pinwheel Cookies

These cookies were a nice way to brighten up my kitchen a dull winter day. They also aren't super sweet so they are perfect if your not big into sweets but are still craving a cookie.

Yield: makes 50+ cookies

Ingredients

6 cups Flour
2 teaspoons Baking Soda
1 teaspoon Salt
1 cup Shortening
2 cups Sugar
2 eggs
2 teaspoons Vanilla
1 cup Sour Cream
4 different Liquid food coloring colors ( your choice. I did purple, blue, green and yellow)
Rainbow sprinkles

Directions

1.Preheat the oven to 350F and line baking sheets with parchment paper.

2.Whisk together , in a large bowl the flour, baking soda and the salt. Set aside.

3.Blend together the shortening, sugar, eggs, vanilla and sour cream in a medium bowl.

4.With a spatula slowly stir the wet ingredients  into the dry ingredients bowl.

5. Once all the ingredients are evenly combined cover the bowl with plastic wrap and place in the fridge to chill for two hours.

6. Divide dough evenly into four bowls and color each with a different color liquid food coloring. 

7. Once dyed roll each color of dough into grape-sized balls. Combine a ball of each color and quickly roll into a larger ball. It will look like a little beach ball. Then roll that ball between your hands and the counter until you have a cylinder about 10 inches long. Starting from one end, roll the dough into a coil, twisting the cylinder as you go. 

8.Roll edges of the cookie in sprinkles. 

9.Bake the cookies for 10 to 11 minutes, or until done.

10. let cool for a least 10 minutes and enjoy!


Share and enjoy :)