Lemon Zest Cookies

I do not like lemon flavored candy. Lemon baked goods, however, are some of my favorites! Here is a cookie recipe that sounds amazing.

Zesty Lemon Cookies

1/2 cup (1 stick) unsalted butter, softened
1 1/2 cup granulated sugar
2 eggs
1/4 cup lemon juice
1 teaspoon freshly grated lemon zest
1/4 teaspoon kosher salt
1/2 teaspoon baking powder
2 1/2 cups all-purpose flour
Powdered sugar for dusting

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper (or just grease them up)

In the bowl of a standing mixer on medium speed, cream the butter and sugar together until well blended. Scrape down the sides of the bowl. With the mixer on low speed, add eggs, one at a time, until blended. Add lemon juice and zest, mixing until blended.
Add salt, baking powder and flour and mix until blended.

Drop by rounded scoopfuls onto prepared baking sheets and bake until edges are firm with no color, 12 to 15 minutes.

Let cool on baking sheets for 5 minutes, then transfer to cooling racks and let cool completely. Dust with powdered sugar. Servings » Makes 2 1/2 dozen (I used my cookie scoop and got 3 dozen cookies)

Paradise Bakery Sugar Cookies

Have you ever had a Paradise Bakery Sugar Cookie? Well, they are to die for!!

1 cup granulated sugar
1 cup powdered sugar
2 cups shortening
3/4 teaspoon vanilla
1 egg, beaten
41/3 cups cake flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
Sugar for decorating

Preheat oven to 375 degrees. In a medium bowl, mix together the sugars and shortening using an electric mixer.

Mix on slow speed 30 seconds, then scrape down the bowl with a spatula. Increase speed to medium and mix for 3 minutes. Slowly add vanilla and beaten egg while mixing.

In a separate bowl, combine the flour, baking soda, baking powder and salt. Gradually add the flour mixture to the mixing bowl, mixing on slow speed until just blended. Do not overmix.

Dough may be rolled out on a lightly floured board and cut with cookie cutters, or scooped with an ice-cream scoop and placed directly on cookie sheet. If scooped, flatten with palm of hand.

Bake at 375 degrees for 9 to 10 minutes. Cookies are done when small cracks appear. Ideally, the edges do not brown.

Sprinkle liberally with sugar after baking. Makes about 3 dozen small cookies.

BYU Mint Brownies

These sound amazing and I cannot wait to try them!

BYU Mint Brownies
submitted by Melanie~The Sisters Cafe


This recipe is straight from the BYU Magazine with her notes in brackets:)


1 c. margarine (I use butter)
1/2 c. cocoa
2 Tbsp. honey
4 eggs
2 c. sugar
1 3/4 c. flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 c. chopped walnuts (I leave these out–BYU offers them both ways)
12 oz. chocolate icing (They don’t give the recipe for their chocolate frosting–I just used the mint recipe–omit mint and food coloring add 1/3 cup cocoa or more depending on your tastes)

Mint Icing
5 Tbsp. margarine (I use butter)
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring

1. Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes.
Cool.
2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.
3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and
carefully add a layer of chocolate icing.

Gooey Coconut Almond Chex Mix

I freaking love this stuff.













1 (14 oz-17 oz) box of Rice OR Corn Chex cereal
1 (7 oz) bag of Sweetened Coconut
1 (5 oz) bag of Almonds (about 1 1/3 cup)

1 1/2 C. Sugar
1 1/2 Sticks (3/4 cup) Margarine or Butter
1 1/4 C. Light Corn Syrup
Dash of Salt

Spray a LARGE bowl with non-stick cooking spray.
Pour in the entire box of Chex cereal, coconut, and almonds.
Gently mix together.

Mix together the sugar, butter, light corn syrup,
and dash of salt in a medium saucepan over high heat.
Bring to a full boil, turn heat down to medium, and cook for
three minutes, stirring constantly.
Pour over the cereal mixture in the big bowl and stir evenly.
Spread out onto wax paper to cool.

 Enjoy!!

Lemon Squares

Crust
2 C. Flour
1/2 C. Powdered Sugar
1 C. Butter or Margarine  

Top
4 Beaten Eggs
2 C. Sugar
1/2 C. Lemon Juice
1/4 C. Flour
1/2 tsp. Baking Powder

Sift together flour, powdered sugar and cut in butter.
Press lightly into 9x13 pan
Bake for 15 minutes at 350•

Mix eggs, sugar, lemon juice, flour and baking powder and pour over crust
Bake for 25 minutes at 350•
Let cool 15 minutes
Sift powdered sugar on top and cut into squares

Haystacks or No Bake Cookies

I LOVED these growing up. I had a hankerin' today for something with oats and this was perfect.

1 Cube Butter
1/2 Cup Milk
2 Cups Sugar
3 TBSP Cocoa
1 Tsp Vanilla
1/2 Tsp Salt

3 Cups Quick Oats
1 Cup Coconut or
2 TBPS Peanut Butter (depending on the flavor you want)

Mix first section of ingredients together in a saucepan and bring to a boil. Remove from heat and add oats and coconut. Mix well and spoon onto waxed paper and allow to set, 30 minutes.

If you want the peanut butter flavor add that before the oats and allow to melt.