Lemon Bar Cookies

1 c Soft butter
1/2 c Powdered sugar
2 c Flour
1 ds Salt
4 Eggs, beaten
1/4 c Flour
2 c Granulated sugar
6 tb Lemon juice; (fresh!!)
Grated rind of 2 lemons

Combine ingredients and mix well. Press mixture in 9 x 13- inch greased pan. Bake at 350 F for 15 minutes or until lightly browned.
Filling: Combine flour and sugar; mix in beaten eggs, lemon juice and rind. Pour onto slightly cooled crust. Bake at 350 F for 25 minutes or until filling is set. Cool and sprinkle with powdered sugar.

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Chocolate Raspberry Linzer Cookies

2 1/3 C All purpose flour
1 tsp Baking powder
1/2 tsp Cinnamon
1/2 tsp Salt
1 C Sugar
3/4 C Butter (softened)
2 Eggs
1/2 tsp Almond extract
12 oz. semi-sweet chocolate chips
6 T Raspberry jam
Powdered sugar

In small bowl, combine flour, baking powder, cinnamon and salt; set aside. In large mixer bowl, beat sugar and butter until creamy. Beat in eggs and almond extract. Gradually add flour mixture. Divide dough in half. Wrap in plastic wrap; refrigerate until firm. Preheat oven to 350 degrees F. On lightly floured board, roll out half of dough to 1/8″ thickness. Cut with 2 1/2″ round cookie cutter. Repeat with remaining dough. Cut 1″ round centers from half of unbaked cookies. Place on ungreased cookie sheets. Reroll dough trimmings, if necessary. Bake 8-10 minutes just until set. Let stand on cookie sheets 2 minutes. Remove from cookie sheets, cool completely.

Over hot but not boiling water or using a double boiler, melt chocolate chips, stirring until smooth. Spread 1 measuring teaspoonful melted chocolate on flat side of each whole cookie. Top with 1/2 measuring teaspoon raspberry jam. Sprinkle powdered sugar on cookies with center holes; place flat side down on top of chocolate jam cookies to form cookie sandwiches.

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Blueberry Cookies

1 1/4 C Flour
1/2 C Brown sugar (packed)
1 tsp Baking powder
1/2 tsp Baking soda
1/4 tsp Cinnamon
1/8 tsp Salt
1/3 C Butter or Margarine (cold)
1 Egg white (whipped)
1/3 C Skim milk (room temperature)
1 tsp Lemon peel (grated)
3/4 C Blueberries

1 C Powdered sugar (sifted)
1 T Butter or margarine (softened)
1/4 tsp Lemon peel (grated)

Preheat oven at 375. Prepare a baking sheet with cooking spray. To prepare batter, combine flour, brown sugar, baking powder, baking soda, cinnamon, and salt in a mixing bowl. Using a pastry blender, cut in margarine till pieces are the size of small peas. In another mixing bowl, combine egg white, milk, peel. and blueberries. Mix the dry ingredients with wet ingredients until just moistened. Drop dough from rounded tablespoon 2 inches apart on prepared baking sheet. Bake for 10 to 12 minutes or until edges are set and lightly browned. To prepare frosting, combine powdered sugar, 1 tablespoon butter, peel and enough water to mix into spreading consistency.

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Toasted Coconut Cookies

1/2 C butter
1/2 C shortening
3/4 C sugar
3/4 C packed brown sugar
2 eggs
2 tsp vanilla extract
2 C all purpose flour
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1 1/2 C quick cooking oats
1 1/2 C flaked coconut (toasted)
3/4 C chopped walnuts (toasted)

In a mixing bowl, cream butter, shortening, and sugars until fluffy. Add eggs and vanilla; beat well. Combine flour, baking powder, baking soda and salt; gradually add to creamed mixture. Fold in oats, coconut and nuts. Drop by tablespoonfuls onto greased baking sheets. Bake at 375 for 10-11 minutes or until golden brown. Cool 2-3 minutes before removing to a wire rack.

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Lemon Coconut Bars

1/2 c Butter
2 c All purpose flour (divided)
1/2 c Light brown sugar
3/4 c Flaked dried coconut (divided)
3 Eggs
1 1/4 c Granulated sugar
1 tsp Baking powder
1/4 c Lemon juice
1 tsp Grated lemon zest
Powdered sugar

Place butter or margarine in an 8 by 12 inch microwave-safe baking dish. Microwave on High setting (100 percent power) about 1 minute, to melt. Stir in 1 cup flour, brown sugar and 1/4 cup coconut. Press into bottom of dish. Microwave on High 2 minutes, to set.

Crack eggs into medium-size microwave-safe mixing bowl. Beat well, then beat in all remaining ingredients, except for powdered sugar, blending thoroughly. Cover bowl loosely with wax paper and microwave 3 to 4 minutes, or until mixture bubbles and thickens, stirring every minute. Pour filling into crust; spread out evenly with spatula. Microwave on High 1 to 2 minutes longer, or until set. Let stand on heatproof surface until cool, then cut into bars. Dust with powdered sugar. Makes 2 dozen bars.

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Low Fat Lemon Oat Bars

1/2 C margarine (softened)
2 3/4 C flour
1/2 C uncooked rolled oats
1/2 C firmly packed brown sugar
1/8 tsp salt
8 oz. non fat cream cheese (softened)
1/3 C sugar
2 egg whites
1 T grated lemon peel
2 T lemon juice
1/4 C skim milk

Combine first 5 ingredients until crumbly. Pat about 3/4 of crust mixture in ungreased 9″ square pan. Beat softened cream cheese with sugar until smooth, beat in remaining ingredients. Pour over crust, sprinkle with remining crust mixture. Bake in preheated 350 degree oven until lightly browned for about 25 min. Cool, then cut into squares.

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Lemon Butter Bars

2 C Flour
1 C Butter (softened)
1/2 C Powdered sugar
4 Eggs
2 C Sugar
1 tsp Baking powder
1/2 tsp Salt
1 C Freshly sqeezed lemon juice

Preheat oven to 350 F. Beat together flour, butter and 1/2 cup powdered sugar in small bowl with electric mixer until well blended. Bake in preheated oven for 25 to 30 minutes or until golden. Beat eggs, sugar, baking powder, salt and lemon juice in small bowl until smooth. Pour over hot crust. Bake 15 minutes more or until bubbly and light brown. Cool completely on wire rack. Dust lightly with remaining powdered sugar. Cut into squares.

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Lemon Chess Bars

1 c Butter
2 c All purpose flour
1/2 c Powdered sugar

4 Eggs
2 c Sugar
4 tbs Flour
6 tbs Lemon juice
Rind from 2 lemons (grated)

For crust, cream butter. Add flour and sugar. Mix well. Pat mixture into a pan (18×12). Bake at 325 degrees for 20 minutes. For top, beat together eggs, flour, sugar, lemon juice, and rind. Avoid overbeating. Pour over baked bottom layer. Bake at 325 degrees for 25 minutes. Cool on a wire rack. Sift powdered sugar over top. Cut into bars.

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Apricot Sour Cream Cookies

1 C butter
1 1/2 C sugar
1 tsp baking soda
1/4 tsp salt
2 eggs
8 oz. sour cream
1/2 C apricot preserves
3 1/4 cups all purpose flour
Apricot preserves, melted (optional)

In a large mixing bowl beat butter with an electric mixer on medium to high speed about 30 seconds or until softened. Add the sugar, baking soda, and salt. Beat until combined. Beat in eggs, sour cream, and apricot preserves until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Drop dough from a rounded teaspoon 2 inches apart on an ungreased cookie sheet. Bake in 350 oven for 8 to 10 minutes or until edges are lightly browned. Cool on cookie sheet for 1 minute. Remove cookies from cookie sheet and cool on a wire rack. Store in layers separated by waxed paper in an airtight container in the refrigerator for up to 3 days. Just before serving, if desired, brush with melted apricot preserves. To melt preserves, heat them in a saucepan over low heat, stirring constantly. Makes about 60.

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Cherry Cookie Pizza

1 1/3 c margarine (softened)
2 egg whites (whipped)
2 T skim milk
2 tsp vanilla
4 C unbleached flour
1 1/2 C granulated sugar
2 tsp baking powder

16 oz. fat-free cream cheese (softened)
1/4 Cup powdered sugar (sifted)
21 oz. cherry pie filling (chilled)

Preheat oven to 350. Prepare a 12″ pizza pan with cooking spray and flour; set aside. To prepare crust, combine margarine, egg white, milk, and vanilla in a mixing bowl. In another mixing bowl, combine flour, granulated sugar, and baking powder. Mix wet ingredients with dry ingredients just until moistened. On a lighty, floured surface, roll dough into a 12″ circle. Press into prepared pizza pan. Bake for 7 minutes or until golden brown. Cool. To prepare topping, combine powdered sugar and cream cheese. Spread over cooled cookie crust to within 1/2″ of edge. Spoon cherry pie filling over cream cheese layer. Chill and then cut into wedges before serving.

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