Total Time: 18 mins
Preparation Time: 10 mins
Cook Time: 8 mins
Ingredients
- 2 cups flour
- 1/2 teaspoon baking powder
- 2/3 cup butter, softenend
- 1 1/3 cups sugar
- 2 eggs
- 2 teaspoons vanilla
- 3 teaspoons lemon extract
- 2 tablespoons lemons, zest of
- yellow sugar, crystals
Recipe
- 1 preheat oven to 375 degrees.
- 2 lightly grease cookie sheets,or line with parchment paper.
- 3 sift together flour and baking powder,set aside.
- 4 cream butter and sugar until fluffy.
- 5 beat in eggs,vanilla,lemon extract and lemon zest.
- 6 add dry ingredients.
- 7 drop by spoonfuls onto prepared cookie sheets,3" apart.
- 8 sprinkle with yellow sugar crystals.
- 9 bake 8-10 minutes,or until lightly browned.
- 10 cool on wire racks.
Total Time: 40 mins
Preparation Time: 20 mins
Cook Time: 20 mins
Ingredients
- 2 cups gluten-free flour
- 1 teaspoon salt
- 1/4 cup butter
- 1/2 teaspoon baking soda
- 1/2 cup sour milk
- 1 large egg
Recipe
- 1 sift the flour, salt and baking soda into a bowl.
- 2 cut in the butter until very fine.
- 3 add the milk and egg and mix to make a stiff dough.
- 4 knead thoroughly and then roll the dough very thin - about 1/16".
- 5 cut into square or rounds and place on lightly buttered cookie sheets.
- 6 prick the crackers with a fork and sprinkle with coarse salt.
- 7 bake in a 400 degree oven for 10 minutes or until very lightly browned.
- 8 allow to cool completely and store in an air tight container.
- 9 note: these taste best after they have cooled completely.
Total Time: 20 mins
Preparation Time: 10 mins
Cook Time: 10 mins
Ingredients
- 1/2 cup butter, softened
- 3/4 cup sugar
- 1 egg
- 2 teaspoons lemon extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
Recipe
- 1 preheat oven to 375 degrees.
- 2 cream the butter and sugar together until light and fluffy. add the egg and lemon extract stir until blended.
- 3 in a seperate bowl combine the flour, baking soda and salt together.
- 4 add flour mixture to the butter mixture and stir until completely blended.
- 5 stir in the chocolate chips and drop by spoonfuls onto a cookie sheet.
- 6 bake for 8-10 minutes or until lightly browned. cool on a cookie sheet for a few minutes then transfer to a wire rack.
Total Time: 25 mins
Preparation Time: 5 mins
Cook Time: 20 mins
Ingredients
- 1 bunch kale
- 1 spritz olive oil
Recipe
- 1 preheat oven to 250 degrees.
- 2 wash kale.
- 3 pat dry, or dry however you like.
- 4 put on cookie sheet so pieces don't overlap.
- 5 spray with olive oil.
- 6 salt is optional.
- 7 cook 20 minutes.
- 8 remove and yum!
Total Time: 45 mins
Preparation Time: 15 mins
Cook Time: 30 mins
Ingredients
- Servings: 4
- 2 (12 ounce) bags frozen unsweetened raspberries, still frozen
- mint sprig (optional)
- sugar (optional) or shortbread cookie (optional)
Recipe
- 1 put 1/2 of the raspberries in a food processor (or 1/8 of the raspberries in a blender) and pulse until pureed.
- 2 put the raspberry mush into a plastic container and continue with the next batch of raspberries.
- 3 freeze the container for 30 minutes.
- 4 scoop out the sorbet and serve!
- 5 great with sugar cookies or shortbread and garnished with fresh mint.
Total Time: 1 hr 20 mins
Preparation Time: 20 mins
Cook Time: 1 hr
Ingredients
- Servings: 12
- 1 1/4 cups sugar
- 2 tablespoons vanilla
- 2 cups butter
- 2 eggs
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 4 1/2-5 cups all-purpose flour
Recipe
- 1 cream butter and sugar til light in color (i use kitchen-aid).
- 2 gradually add eggs and vanilla.
- 3 gradually add dry ingredients until the dough is texture of a good pie dough (not sticky) gather up dough and pat into 2 rounds.
- 4 cover with plastic wrap.
- 5 refrigerate for an hour.
- 6 roll out 1/4 inch thick and shape as desired.
- 7 bake at 350 on greased cookie sheet until light in color but done (about 8-10 minutes depending on shape).
- 8 when cool frost with your favorite butter frosting.
- 9 ice them thick, or they won't be"mrs.
- 10 leed's cookies!
Total Time: 1 hr
Preparation Time: 15 mins
Cook Time: 45 mins
Ingredients
- 1/4 cup sugar
- 1 large egg
- 5 tablespoons butter, melted and cooled
- 1 teaspoon vanilla extract
- 1/3 cup all-purpose flour, sifted
Recipe
- 1 in a medium mixing bowl, beat the sugar into the egg unti it is thickened and pale yellow. beat in the butter and vanilla. gently stir in the flour. do not overmix or the pizelle may become tough. allow the batter to rest at room temperature at least 15 minutes.
- 2 lightly grease your pizelle iron with vegetable oil spray. preheat the iron on the stove over medium heat (if you're using an electric model, follow the manufacturer's directions). use 1 1/2 tbls of batter for a 5 inch pizelle iron, and 2 tbls for an 8 inch pizelle iron. close the iron and cook the pizelle for 30 seconds on one side. turn the iron over and continue to cook until lightly golden, about 1 minute more. carefully peel the soft cookie off the iron and roll it around a cone-shaped mold, sealing the point (or if like me just use 4 bowls of same shape and size, inverted, lay cookie over bottom of bowl, it will rest itself around the sides- this makes cone bowls that are soooo darned pretty). repeat with remaining batter. the cones will harden as they cool. remove the cones from the molds when completely cool.
- 3 ***variations***.
- 4 almond cones - substitute 1/4 tsp almond extract for the vanilla extract. proceed with the recipe as directed.
- 5 cinnamon cones - add 1/2 tsp ground cinnamon to the batter along with the vanilla. proceed with the recipe as directed.
- 6 circus cones -(these are fun)add a few drops of food coloring to the batter along with the vanilla. proceed with the recipe as directed.(divide the batter and make different colors - my dgc love these done up in bowls).
- 7 flower cones - add 1 tsp of rose water or orange flavor water to the batter along with the vanilla. proceed with the recipe as directed.
