Another sweet recipe . . .LEMON BARS!

LEMON BARS

Crust: Topping:

2 CUPS all-purpose flour 4 eggs

1/2 CUP powdered sugar 1 1/2 CUPS sugar

1 CUP butter, chilled 1/4 CUP flour

6 Tablespoon Lemon juice

2 Tablespoon grated lemon peel

1 Teaspoon baking powder

1/2 Teaspoon salt

Powdered sugar

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For crust:

Mix together flour, sugar, and butter until crumbly. Pat into bottom and 1/4 inch up the sides of a buttered 9x13 inch baking pan. Bake at 350 degrees (Fahrenheit) for 15 to 20 minutes, or until lightly browned.

For topping:

Beat eggs slightly. In a separate bowl, stir together sugar and flour. Add to eggs. Beat well. Add lemon juice, peel, baking powder, and salt. Beat until smooth. Pour over baked crust. Return to oven and bake 25 to 30 minutes longer, or until just set. Sprinkle with powdered sugar while hot. Let cool and cut in bars.

Makes 4 dozen.

Note: I don’t always have fresh lemons around so I leave out the peel and use an additional tablespoon of lemon juice.

Note2: I substituted cake flour in the same amount as the regular flour for the crust which worked well.

Warning: This recipe could induce a COMA . . . a Chocolate Coma, LOL . . .The Cookie Recipe today is . . . .

Chocolate Coma Cookies

From the book Tough Cookie by Diane Mott Davidson

1 cup blanched slivered almonds

4 ounces bittersweet chocolate such as Ghiardelli, Godiva Dark or Lindt bittersweet

1 cup dried tart cherries

12 ounces semisweet chocolate chips (one regular size bag)

2 cups rolled oats

2 cups all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 pound (2 sticks) unsalted butter, softened

1 cup packed dark brown sugar

one cup granulated sugar

2 eggs

1 1/2 teaspoon vanilla extract

Preheat oven to 350 degree F. Butter two cookie sheets.

In a nonstick pan, toast the almonds over medium-low heat, stirring constantly, for about 5 to 10 minutes, until they have just begun to turn brown and emit a nutty aroma. Turn out onto a plate to cool. Chop the chocolate bars into small chunks, no larger than large chocolate chips, and set aside.

In a large bowl, combine the cherries, chocolate chips, and oats. Set aside.

Sift together the flour, baking powder, baking soda, and salty. Set aside

In a large mixing bowl, beat the butter until creamy. Add sugars and beat until light and fluffy, about 4 minutes. Add the eggs and vanilla. Beat the mixture until well combined, about a minute. Add the dry ingredients to the mixture and beat at low speed until well combined, less than a minute. Add chocolate chips, chopped chocolate, cherries and nuts. Using a sturdy wooden spoon, mix well by hand, until all the ingredients are thoroughly incorporated.

Using a 1-tablespoon scoop, measure out cookies onto sheets, leaving two inches between cookies. (makes about a dozen cookies per sheet)

Bake about 12 to 14 minutes, or until the cookies are set, slightly flattened and lightly brown.

Cool on cookie sheets 2 minutes, then remove to racks to cool completely.

Makes 6 dozen cookies

Sugar and Spice and lots of butter to make a yummy cookie!!!

SUGAR AND SPICE COOKIES


3/4 CUP butter, at room temperature
1 CUP sugar
1 Egg
¼ Cup molasses
2 CUPS all-purpose flour
2 Teaspoon baking soda
1/4 Teaspoon salt
1 teaspoon cinnamon
¾ teaspoon cloves
¾ teaspoon ginger
Powdered sugar for dusting
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Beat butter and sugar together until creamy. Beat in egg and molasses. Sift flour with baking soda, salt, cinnamon, cloves and ginger. Add to creamed mixture. Mix well. Shape into balls using rounded teaspoonfuls of dough.

Place on greased baking sheets. Bake in a 375 Degree (Fahrenheit) oven for 10 - 15 minutes or until golden browned. Transfer to wire racks and let cool slightly. Dust tops lightly with powdered sugar shaken through a sieve. Makes about 4 dozen.

Note: I like them really spicy so I double up on the cinnamon, etc.

Baking cookies tonight . . . spicy!!

ah, the smell of baking cookies with lots of good spices in the air . . . cinnamon, ginger, cloves along with molasses! and the best cookies are always baked with BUTTER!! Too bad that it is supposed to be bad for us . . . . why do all the things that taste so good end up being bad for us???