Snickerdoodles drizzled with White Chocolate Recipe

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snickerdoodle drizzled with white chocolate

Great cookie recipe for any time of year.  I love to cook this in September and October as the weather is cooling off.  Something about cinnamon that reminds me of fall.

Snickerdoodles drizzled with White Chocolate Recipe
 
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Author:
Serves: 10
Ingredients
  • 1 cup butter, softened, unsalted
  • 2 cups sugar, divided
  • 3 eggs
  • 1 ½ teaspoon vanilla extract
  • 3 ½ cups all purpose flour
  • 2 ½ teaspoons baking powder
  • 1 tablespoon plus 1 teaspoon cinnamon, divided
  • ½ teaspoon salt
  • ¼ teaspoon cream of tarter
  • Optional: Drizzled tops with melted white chocolate baking bar
Instructions
  1. In a large bowl, beat butter and 1 ½ cups of sugar together on medium speed until creamy. Add eggs and vanilla. Beat together until smooth.
  2. In a medium bowl, combine flour, baking powder, 1 teaspoon cinnamon, salt and cream of tarter.
  3. Add flour mixture to butter mixture. Beat until well mixed. Cover bowl with plastic wrap and refrigerate for 1 hour.
  4. Preheat oven to 350 degrees.
  5. In a small bowl, combine ½ cup of sugar and 1 tablespoon cinnamon. Roll dough into 1 inch balls. Roll each ball in cinnamon sugar and place on cookie sheet 2 inches apart. Bake for 9 to 12 minutes.
  6. Cool on wire racks.
  7. Optional: Melt white chocolate in microwave for 1 minute. Stir and drizzled back and forth over tops of cookies.

 


Pumpkin Pocket Pie Recipe

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good pocket pie easy

 

Cute little pies filled with pumpkin filling.  Very easy to make….great size for appetizer, snacks, or for parties….Delicious!

Pumpkin Pocket Pie Recipe
 
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Author:
Serves: 20
Ingredients
  • 1 (15 ounce) can pumpkin
  • ½ cup sugar
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • ¼ teaspoon salt
  • 2 (14.1 ounce) boxes refrigerated pie crusts
  • 1 egg, lightly beaten
Instructions
  1. Preheat oven to 425 degrees.
  2. In a large bowl, combine pumpkin, sugar, pumpkin pie spice, cinnamon, vanilla, and salt. Whisk together until smooth.
  3. Unroll pie crusts. Using 3 inch round cutter, cut 8 to 10 rounds from each pie crust.
  4. Using a pastry brush, brush edges of rounds with beaten egg.
  5. Spoon about 1 teaspoon pumpkin mixture into center of each round. Fold dough over the filling and press edges with a fork to seal pie.
  6. Place pies on baking sheet and brush tops of pies with beaten egg.
  7. Bake 8 to 10 minutes.
Notes
For the Lord is good and His mercy endures forever.

 


Lemon Sugar Cookies Recipe

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Lemon Sugar Cookies #2 sugar cookies #3 sugar cookies

This recipe makes a big tray full of yummy cookies.

These soft and chewy cookies have a light lemon buttery flavor.  My mother-in-law only had one word to describe these cookies.  Outstanding!

Lemon Sugar Cookies
 
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Author:
Serves: 8
Ingredients
  • 2 sticks butter, softened, unsalted
  • ½ cup brown sugar
  • 1 ½ cup sugar
  • 2 eggs
  • Lemon zest of 1 lemon
  • Lemon juice of 1 lemon
  • 3 cups all purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ teaspoon cream of tarter
Instructions
  1. Preheat oven to 350 degrees. In large bowl, beat butter and sugars together until creamy. Beat in eggs. Add lemon zest and lemon juice. Beat until smooth.
  2. Add flour, baking soda, salt and cream of tartar. Beat into creamed mixture until combined.
  3. Shape into 1 inch balls. Place 4 inches apart on baking sheet. Flatten balls slightly with bottom of a glass or cup.
  4. Bake 12 to 14 minutes or until light brown around edges. Remove and cool on wire racks.
Notes
Shout for joy to the Lord, all the earth. Worship the Lord with gladness; come before him with joyful songs. Psalms 100:1-2

 


Glazed Lemon Squares Recipe

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Glazed Lemon Squares

 

These refreshing Glazed Lemon Squares are lightly tart and rich in lemon flavor.  Lemony and creamy and delicious!

#2 glazed lemon bars

Easy to follow recipe…..These will be a hit at your next gathering.  Perfect for bridal showers, baby showers, or holiday dessert…..  Enjoy!

Glazed Lemon Squares Recipe
 
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Author:
Serves: 24
Ingredients
  • Crust:
  • 1 cup reduced fat bisquick
  • 2 tablespoons powdered sugar
  • 2 tablespoons cold butter
  • Filling:
  • ¾ cup sugar
  • 2 eggs
  • 1 tablespoon reduced fat bisquick
  • 2 tablespoons lemon juice
  • 2 teaspoons lemon zest
  • Glaze:
  • ¾ cup powdered sugar
  • 2 tablespoons lemon juice
Instructions
  1. Preheat oven to 350 degrees. Crust: Combine 1 cup Bisquick and powdered sugar. Stir. Cut in butter using 2 knives crisscrossing or a pastry blender. Mixture should look like fine crumbs. In 8x8x2 inch square pan, press mixture in bottom and ½ inch up sides. Bake for 10 minutes or until crust is light brown. Remove from oven.
  2. Filling: Stir together sugar, eggs, 1 tablespoon bisquick, 2 tablespoons lemon juice, and 2 teaspoons lemon zest. Pour over crust. Return to oven and cook for 25 minutes or until filling is set and golden brown. While warm, loosen edges from sides of pan.
  3. Glaze: Combine ¾ cup powdered sugar and 2 tablespoons lemon juice. Stir until smooth. Pour over baked layer. Cool for about 1 hour before cutting into squares.
Notes
In everything give thanks; for this is the will of God in Christ Jesus concerning you. 1 Thessalonians 5:17,18