Glazed Lemon Cookies

My husband LOVES anything lemon.  He had a meeting at the church the evening of his birthday this year, so I decided to surprise the men-folk with some cookies (he's not a huge cake fan).  These cookies were a hit!

2 1/4 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

3/4 cup granulated sugar

2 Tablespoons lemon zest

1 cup unsalted butter, at room temperature (or reduce other salt measurement and use salted butter)

1 egg

1 teaspoon vanilla extract

Glaze:

1 cup powdered sugar

2-3 teaspoons lemon juice

1-2 teaspoons milk

Preheat oven it 350 degrees.  Line two baking sheets with parchment paper or Silpat.  Combine flour, baking powder and salt in a small bowl, whisk and set aside.  In another small bowl, mix granulated sugar and lemon zest with fingers or spoon.  Beat butter and sugar/lemon mixture together until light and fluffy.  Beat in egg and vanilla extract, mixing well.  Slowly beat in flour mixture on low speed until blended.  Drop dough by small tablespoon balls onto prepared baking sheet and gently flatten with the palm of your hand or bottom of a glass.  Bake for 12-14 minutes or until cookies are just set and slightly golden brown.  Cool cookies on baking sheet for 2 minutes and transfer to a cooling rack to cool completely.  In a medium bowl, whisk together powdered sugar, lemon juice and milk (adding just enough milk for right frosting consistency, slightly thinner than most frosting).  Dip each cookie top into the lemon icing or spoon small amount on cookie and swirl with back of spoon.  Can sprinkle a tiny amount of lemon zest on top.  Allow icing to set and serve!  Make about 3 dozen cookies.

Layered Oreo Dessert

This dessert has been in the family for years and we have enjoyed it on many a family gathering nights.  My friend made it as well for a Book Club years ago but she "adultified" and "beautified" it so I have used her version many times as well.  Not a lot of work, but the freezing between layers needs some time.  Make it a day before, or make the faster version for an equally yummy, just not quite as fancy version.  Great for summer BBQ's but also a fun dessert for December using pink peppermint ice cream and adding chopped up candy canes to the top!  The most memorable time I served it was when we had the local LDS missionaries over for dinner and when I got the dessert out, one of the Elders said, "Oh, your kidding!  We had this all the time at home and I haven't had it for 15 months."  He needed a little TLC that night, so I was glad I could provide it in the way of dessert!

Bottom Layer:

2 cups (about 2 rows in the package) finely crushed Oreos mixed with 6 Tbsp. melted butter, (can do this step in the food processor really fast) pressed firmly in bottom of 9x13 pan.

2nd Layer:

1/2 gallon peppermint, green mint, vanilla, or other ice cream or frozen yogurt, softened enough to spread on Oreo layer.  Freeze.

3rd Layer:

12 oz. Cool Whip spread of top of ice cream layer.  Freeze.

4th Layer:

Drizzle chocolate sauce to form a thin layer of chocolate on Cool Whip.  Freeze.

5th Layer:

Sprinkle crushed Oreos (chunks) on top of chocolate layer. Freeze. 

Keep in freezer, removing about 10-15 minutes before serving to soften. 

Faster version:

Bottom Layer:

2 cups finely crushed Oreos mixed with 6 Tbsp. melted butter, pressed firmly in bottom of 9x13 pan.

2nd Layer:

1/2 gallon ice cream mixed with 12 oz. Cool Whip gently folded.  Fold in crushed Oreo chunks and spread over Oreo layer.  Sprinkle top with more Oreo chunks and freeze until ready to serve.

Note:  The trick is to get the ice cream and the Cool Whip at the right softness to spread.  I generally find that on a hot summer day, right when I get home from the grocery store and unpack everything, they are generally softened enough, but NOT melted and it is when they are ready to go!

Chocolate Chip Cookie Cake

One of my favorite birthday treats is a cookie cake from Mrs. Fields, but these can get a little pricey, so I usually make them now.  This has been a favorite at many Ludlow birthday parties.  It can be decorated with frosting or covered in hot fudge next to some ice cream.

Chocolate Chip Cookie Cake

1 1/4 cup all purpose flour

1/2 tsp. baking soda

1/2 tsp. salt

1/2 cup butter, melted and cooled

1/2 cup packed light brown sugar

6 T. granulated sugar

1 large egg

1 tsp. vanilla

1-2 cups chocolate chips (I always use semi-sweet)

Sift flour, soda and salt…set aside.

Using electric mixer on medium speed, beat butter and sugars for 1 minute.  Add egg and vanilla and mix for 1 minute.  On low speed add flour.  Mixing until just incorporated.  Add chocolate chips, mixing in by hand.

Use fingers to spread dough evenly over the bottom of prepared pan (10 inch spring form, buttered and lined with parchment). Bake at 350° until top turns golden, but center is still soft. Cool on rack.

Favorite Chocolate Chip Cookies

A few years ago we started a family tradition we call "Cookie Sunday."  Each week we make a batch of cookies and deliver any leftovers to family and friends.  Some weeks we are left with only one plate to pass out.  My little ones love it, my thighs do not.  This is a recipe I came up with after a little trial and error.  It is simply a combination of a few staple recipes I have been using for years.  Please use good quality chocolate and parchment paper to line your cookie sheets.  Finally, for the love of all that is holy, do not overbake them. Happy Sunday!

2 1/2 cup all purpose flour (I use unbleached)

1 tsp. baking soda

1 tsp. salt

1-1 1/2 cup oatmeal (measured and then ground fine in a blender or food processor)

1 cup butter (softened to room temperature)

3/4 cup granulated sugar

3/4 cup packed brown sugar

2 large eggs (at room temperature)

1 tsp. vanilla

1 12oz. bag good quality chocolate chips

1 cup chopped nuts

Combine flour, baking soda, salt and ground oatmeal.  Beat butter and sugars until well combined (2-3 minutes).  Add eggs and vanilla, and mix only until

incorporated.  Add dry ingredients and mix just until no flour can be seen.  Stir in chips and nuts by hand to avoid breaking them into pieces with the mixer.  Using a small ice cream scoop drop onto parchment lined baking sheets. 

Bake at 375° for 8-11 minutes.  I like to take them out when the tops almost look raw and the edges are just turning golden.  The cookie continues to bake while cooling on the pan.