I crack up every time I read about Tracie hoarding all the cookies...LOL!
Okay, here's a few:
* Exported from MasterCook *
Mom's Pecan Rolls
Recipe By :Mom
Serving Size : 0 Preparation Time :0:00
Categories : Baked Goods
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter
6 tablespoons powdered sugar
1 teaspoon vanilla
2 cups cake flour -- (she uses plain flour)
1 cup chopped pecans
Cream butter and powdered sugar. Add vanilla.
Add flour and nuts. (These can be mixed before adding to other mixture.)
Make into balls or small logs and refrigerate over night. (I never remember refrigerating overnight. Just chill.)
Bake in 350-400 degrees oven until lightly browned.
Roll in powder sugar.
* Exported from MasterCook *
MEYER LEMON RICOTTA COOKIES
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Baked Goods
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup unsalted butter -- (2 sticks) at room temperature
2 cups granulated sugar
2 eggs
15 ounces ricotta cheese -- whole milk
1/2 tsp lemon extract -- or 1 tsp. lemon baking oil
3 tablespoons lemon zest
1 tablespoon lemon juice
6 tablespoons unsalted butter
3 cups powdered sugar
3 tablespoons lemon juice
decorating sugar -- silver dragées, optional
Preheat oven to 350°F. and line baking sheets with parchment paper.
In a small bowl, whisk together flour, baking powder and salt; set aside.
Combine butter and sugar in bowl; cream together until light and fluffy. Add eggs, Ricotta, lemon extract (or oil), zest and juice; blend well. Add dry ingredients 1 cup at a time, blending to combine each time. Blend final mixture together until dough forms.
Drop dough by rounded Tablespoon 2 inches apart on baking sheets (cookies will spread). Bake until cookie edges are very light golden, about 12 to 15 minutes. Let cookies rest on baking sheet for a few minutes and transfer to wire cooling rack.
While cookies cool, prepare glaze by creaming together butter and sugar. Continue to mix, gradually adding juice until desired consistency. Decorate cooled cookies, adding dragées or decorating sugar, if desired, before icing sets.
Description:
"These cookies remind me of the lemon cake Mom used to make for my grandfather."
Source:
"Recipe Source: Adapted from
www.butterisbest.com"
Yield:
"4 dozen"
NOTES :
Cooking Tips
*Meyer lemons are available mid-November through early spring in specialty food stores. You will need 2 to 3 medium-sized lemons. Regular lemons can be substituted, as can oranges or tangerines. Grate the zest before juicing the fruit.
(I'm glad this came up. It seems this recipe was lost in the crash. So now I have it ready for the holidays. These are, by far, THE BEST chocolate chip cookies I've ever put in my mouth!)
SECRET RECIPE CHOCOLATE CHIP COOKIES
www.RecipeGirl.com½ cup rolled oats, regular or quick
2¼ cups flour
1½ tsp baking soda
½ tsp salt
¼ tsp ground cinnamon
1 cup butter, softened
¾ cup brown sugar, firmly packed
¾ cup granulated sugar
2 tsp vanilla extract
1 tsp fresh lemon juice
2 large eggs
3 cups semi-sweet chocolate chips
1½ cups chopped walnuts (optional)
1. Preheat oven to 350° F. Cover 2 baking sheets with parchment paper.
2. Place rolled oats in blender or food processor and process until finely ground. Combine ground oats, flour, baking soda, salt and cinnamon in mixing bowl.
3. In another bowl, cream butter, sugars, vanilla and lemon juice together using an electric mixer. Add eggs and beat until fluffy.
4. Stir the flour mixture into the egg mixture, blending well. Add chips and nuts (if desired) to the dough and mix well. Using ¼ cup of dough for each cookie, scoop round balls with an ice cream scoop and place 2½” apart on prepared baking sheets.
5. Bake until cookies are lightly browned, 16-18 minutes. Transfer to wire rack to cool completely. Store in a sealed container to keep them soft and chewy.
Yield: 2 dozen cookies
Recipe Source: Easy to Bake, Easy to Make
Cooking Tips
*If you do not want to grind oats for this recipe, go ahead and use regular oats. Just make sure that you are using quick-cooking oats.
Read more:
http://www.recipegirl.com/2008/08/10/sec...z16uQ8qZSF