I know, I know. The holidays are over and the baking is done. Time for the new year and shedding a few holiday pounds. Well, not in my house! Every year I bake all day and put together a gift basket for my dad and step-mom and this year we’re doing our Christmas this Sunday so today was all about baking and baking and baking!
Everything that I made today is great for the holidays but who says you couldn’t make them any time of the year? Not me! I love a good cookie any ‘ol time especially with a nice cup of hot coffee. These cookies are nothing out of the ordinary but they are some of my tried and true favorites.
Lemon bars are one of my favorites. Made with fresh lemon juice and a nice cookie crust, they melt in your mouth and melt your troubles away! Now if they would just melt the holiday pounds off my thighs, I would love them even more.
2 cups flour
1/2 cup powdered sugar
1 cup butter
2 cups sugar
1/3 cup fresh lemon juice
1/4 cup flour
1/2 tsp baking powder
2 tsp lemon rind, grated
Mix flour, powdered sugar and butter in a food processor and press into a 13×9 pan. Bake at 350 for 15-20 minutes. For filling, mix eggs, sugar and lemon juice in a blender. Blend until smooth.
Add 1/4 cup flour, baking powder and lemon rind and mix well. Pour over crust and bake at 350 for 25 minutes. Let cool then sprinkle with powdered sugar through a sifter. Cut into bars are serve.
|Lemon Bar Filling
Cookie number two is another bar and one of my dad’s all-time favorites. They have just a handful of ingredients and are super easy and quick to put together.
Dad’s Favorite Walnut Bars
2 eggs beaten
1 cup brown sugar
1/2 cup flour
1/4 tsp salt
1/2 tsp vanilla
1 cup chopped walnuts
Beat eggs with a wire whisk, add brown sugar and mix wel. Add remaining ingredients. Pour mix into an 8-inch square pan coated with cooking spray. Bake at 350 for 20 minutes. Cool. cut and roll in powdered sugar to coat.
Chocolate crinkles have always been a favorite of mine. What’s not to love really? Yummy soft chocolate cookie coated in powdered sugar… they’re irresistable.
3 beaten eggs
1 1/2 cups sugar
4 squares (4 oz) unsweetened chocolate, melted
1/2 cup cooking oil
2 tsp baking powder
2 tsp vanilla
2 cups all-purpose flour
In a mixing bowl combine beaten eggs, sugar, melted chocolate, oil, baking powder and vanilla. Add flour to chocolate mixture, stirring until combined. Cover and chill for 2-3 hours. Shape dough into 1-inch balls. Roll balls in powdered sugar to coat generously. Place 1 inch apart on an ungreased cookie sheet. Bake in a 375 oven for 10 minutes or until edges are set and tops are crackled. Cool cookies on a wire rack.
Pour yourself a cup of coffee or a glass of milk and enjoy!
This next recipe comes straight off the Hershey’s Kisses package….
48 Hershey’s Kisses
1/2 cup shortening
3/4 cup creamy peanut butter
1/3 cup sugar
1/3 cup packed brown sugar
2 tbls. milk
1 tsp vanilla
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
Heat oven to 375. Beat shortening and peanut butter until well blended. Add 1/3 cup sugar and brown sugar, beat until fluffy. Add egg, milk and vanilla, beat well. Stir together flour, baking soda and salt, gradually beat into peanut butter mixture.
Shape dough into 1 inch balls. Roll in granulated sugar and place on ungreased cookie sheet.
Bake 8-10 minutes or until lightly browned. Immediately press a Kiss into center of each cookie. Cookie will crack around edges. Remove from cookie sheet to cool on a wire rack. Cool completely until chocolate is set.
After the baking was done, the cookies were cooled and put into tins and I had sufficiently sampled everything, I put it all together in a beautiful basket. Along with the cookie tins I added a couple jars of homemade jam, some tea, a crock of fancy Dijon, and a few little kitchen tools and some cute napkins. Sure, it would have been much easier to make a trip to the mall and pick up a sweater, but this gift is so much more personal and I know they will put the cookies in the storage freezer and enjoy them throughout the year.