Glazed Lemon Sour Cream Cookies

3 cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1 cup unsalted butter, softened

1½ cups sugar

2 large eggs

1 cup sour cream

1 tbsp lemon zest

½ tsp vanilla extract

Glaze:

2½ tsp cups powdered sugar

2 tbsp cream cheese, softened well

3 tbsp fresh lemon juice

In a large mixing bowl, whisk together flour, baking powder, baking soda and salt; set aside.

In a large bowl, cream together butter and sugar until slightly fluffy. Blend in the eggs one a a time. Mix in sour cream, lemon zest and vanilla. Add flour mixture until combined.

Cover bowl and chill dough in refrigerator until dough is more firm and easier to work with, about 1 hour (it will still be fairly sticky).

Preheat oven to 375 degrees during last 10 minutes of dough chilling. Line two baking sheets with parchment paper.

Drop dough by the rounded tablespoon on to prepared baking sheets, spacing them about 2 inches apart. Bake both sheets in preheated oven, switching and rotating them halfway through baking, until bottom edges are golden and cookies are set - about 14-15 minutes.

Cool on baking sheet several minutes then transfer to a wire rack to finish cooling.

For the glaze, in a mixing bowl blend together cream cheese and lemon juice. Mix in powdered sugar stirring until smooth.

Set a baking sheet underneath cookies on rack, then spoon glaze over cooled cookies  and let glaze set at t room temperature. Store cookies in an airtight container.

Recipe from www.cookingclassy.com

French Toast Cookies

¾ cup butter, softened

¾ cup sugar, divided

½ cup packed brown sugar

1 large egg

⅓ cup  corn syrup

2 tsp vanilla

2 tsp maple flavoring

1¼ cups all-purpose flour

1 cup whole wheat (or white whole wheat) flour

2 tsp cinnamon

1 tsp baking soda

½ tsp salt

In a large bowl, cream butter, ½ cup sugar and brown sugar until light and fluffy. Beat in egg, corn syrup, vanilla and flavoring. In another bowl, whisk together remaining ingredients; gradually beat into creamed mixture. Refrigerate, covered, until firm enough to shape, about 1 hour.

Preheat oven to 375 degrees. Place remaining sugar in a shallow bowl. Shape dough into  1¾-inch balls; roll in sugar. Place 2 inches apart on parchment-lined baking sheets. Bake until edges are golden-brown, 11-13 minutes.  Remove from pans to wire racks to cool. 

Yield: 18 cookies.

Mountain Cookies

1 cup butter, softened

1 cup confectioners sugar

2 tsp vanilla

2 cups flour

½ tsp salt

Filling:

3 ounces cream cheese

1 cup confectioners sugar

2 tbsp flour

1 tsp vanilla

½ cup finely chopped pecans

½ cup sweetened shredded coconut

Topping:

1/2 cup semisweet chocolate chips

2 tbsp butter

2 tbsp water

½ cup confectioners sugar

In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine flour and salt; gradually add to the creamed mixture and mix well.

Shape into 1-inch balls; place 2 inches apart on ungreased baking sheets. Make a deep indentation in the center of each cookie. Bake at 350 degrees until the edges just start to brown, 10-12 minutes. Remove to wire racks to cool completely.

For the filling, in a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add pecans and coconut. Spoon ½ tsp into each cookie.

For topping, in a microwave safe bowl, melt chocolate chips and butter with water; stir until smooth. Stir in sugar. Drizzle over cookies.

Pecan Pie Thumbprints

1 cup butter, softened

½ cups sugar

2 large eggs, separated

½ cup dark corn syrup

2½ cups flour

Filling:

¼ cup plus 2 tbsp confectioners sugar

3 tbsp butter

2 tbsp dark corn syrup

 ¼ cup plus 2 tbsp finely chopped pecans

In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks and corn syrup. Gradually beat in the flour. Refrigerate, covered, until form enough to roll, about 30 minutes.

For filling, in a small saucepan, combine confectioners sugar, butter and corn syrup. Bring to a boil over medium heat stirring occasionally. remove from heat, stir in pecans. Remove from pan; refrigerate until cold, about 30 minutes.

Preheat oven to 375 degrees. Shape dough into 1-inch balls; place 2 inches apart on parchment lined baking sheets. In a small bowl, whisk egg whites; brush over tops.

Bake 5 minutes. remove from oven, Gently press an indentation in center of each cookie with the end of a wooden spoon handle. Fill each with a scant ½ tsp pecan mixture. Bake until edges are light brown, 4-5 minutes longer.

Cool on pans 5 minutes. remove to wire racks to cool.

Hot Milk Cake

4 large eggs, room temperature

2 cups sugar

1 tsp vanilla

2¼ cups all-purpose flour

2¼ tsp baking powder

1¼ cups 2% (or whole) milk

10 tbsp butter, cubed

Preheat oven to 350 degrees. In a large bowl, beat eggs on high speed for 5 minutes or until thick and lemon-colored. Gradually add sugar, beating until the mixture is light and fluffy. Beat in the vanilla. Combine flour and baking powder; gradually add to batter beating on low speed until smooth.

In a small saucepan, heat the milk and butter just until the butter is melted. Gradually add to batter; beat until just combined.

Pour into a greased 13x9 baking pan. Bake until toothpick interested in the center comes out clean, 30-35 minutes. Cool on a wire rack.

recipe from www.tasteofhome.com

Oreo Truffles

36 Oreos (original), plus 3 more, crushed, for topping, if desired

1 (8 oz) package, cream cheese, softened

16 oz. white vanilla melting wafers (or dark or milk chocolate) 

Sprinkles (optional)

Line a baking sheet with waxed paper or parchment paper.

Place 36 Oreos in a food processor and pulse to fine crumbs. Add cream cheese and pulse in bursts until well combined. Scoop mixture out about 1 tbsp at a time and form into 1 inch balls. Place balls on baking sheet and put in freezer for 15 minutes. Meanwhile crush remaining 3 Oreos.

Melt wafers as according to directions on package. Remove truffles from the freezer and dip in melted chocolate and use a spoon to pour some over the top; then lift and allow excess to run off.

Return to baking sheet, immediately dust with crushed Oreos or sprinkles, then allow chocolate to set. Store in an airtight container in refrigerator.

Recipe adapted from www.cookingclassy.com

Brown Butter Pound Cake with Strawberry Compote

Pound Cake:

1 cup unsalted butter (2 sticks)

1½ cups flour

½ tsp baking powder

½ tsp salt

1 cup granulated sugar

4 eggs, at room temperature

1½ tsp vanilla extract

Strawberry Compote:

1½ tbsp cornstarch

¼ cup water

1 lb strawberries, hulled and sliced in half

zest and juice from ½ lemon

 ¼ cup granulated sugar

Brown the butter:  Slice the butter up into pieces and place in a light colored skillet (light colored helps you determine when the butter begins to brown). Melt the butter over medium heat, stirring occasionally. Once melted, the butter will begin to foam. Keep stirring occasionally. After 5-8 minutes, the butter will begin browning - you'll notice lightly browned specks begin to form at the bottom of the pan and it will have a nutty aroma. 

Once browned, remove from heat immediately and pour into a baking pan. Cover tightly, place in freezer for chill until solid, about 45 minutes.  Remove from freezer and allow to slightly soften on the counter for 15-30 minutes.

Make the cake: Preheat the oven to 350 degrees and grease a 9x5 inch loaf pan.

Whisk the flour, baking powder, and salt together in a large bowl. Set aside.

Beat the solid brown butter on high speed in a large bowl until smooth and creamy, about 1 minute.  Add the sugar and beat on high for 2 minutes until creamed. Scrape down the sides and up the bottom as needed. With mixer on low speed, add the eggs one at a time, then add the vanilla extract. Beat on  medium-high speed until combined. With mixer running on low speed, slowly add the dry ingredients. Beat everything just until combined. Do not overmix.

Pour the batter into prepared loaf pan and bake for 55 minutes to 1 hour, 10 minutes. The cake is done when a toothpick inserted in the center comes out clean. Remove the cake form the oven and set on a wire rack. Allow to cool completely before slicing and serving.

Make the strawberry compote: Whisk the cornstarch and water together until all the cornstarch has dissolved. Add it, along with the rest of the compote ingredients, to a small saucepan over medium heat. Using a wooden spoon or rubber spatula, stir the mixture as it cooks. Break up some of the strawberries as you stir. Bring it to a simmer and allow to simmer for 5 minutes, stirring constantly. Remove the pan from the heat and allow to cool. The mixture will thicken as it cools.

Spoon cooled compote over pound cake. Cover and store leftover compote in the refrigerator for up to 2 weeks.

recipe from www.sallysbakingaddiction.com

Super Easy Chocolate Fudge

1 (14-ounce) can sweetened condensed milk

2 cups semisweet chocolate chips (12 ounces)

1 cup milk chocolate chips (6 ounces)

2 tbsp butter

1 tsp vanilla extract

Optional: 1 cup pecans or walnuts, chopped

Lightly grease a 9-inch square pan. Line with plastic wrap or aluminum foil about 18 to 24 inches in length, leaving the ends out to cover the finished fudge. The ends will also serve as "handles", which help you lift the fudge out of the pan.

In a double boiler or stainless steel bowl over simmering water, combine the sweetened condensed milk,  chocolate chips, butter, and vanilla. Stir until the chocolate has melted and the mixture is smooth. Stir in the nuts, if using.

Pour into the prepared pan. Spread gently, then cover with the ends of the plastic wrap or aluminum foil. Chill in the refrigerator until the fudge is firm. Lift the chilled fudge out of the pan and cut into small squares.

VARIATIONS: 

For rocky road fudge, stir in 1 cup marshmallows and replace chopped nuts with ½ cup chopped peanuts.

Gently press about ½ cup of toffee bits into the top of the fudge just before you put it on the refrigerator.

Top the fudge with crushed candy canes.

Add 1/2 cup to 1 cup of dried cranberries, raisins, or chopped dried cherries to the fudge align with the nuts.

For more variations, go to www.thespruceeats.com.

Double Chocolate Buttermilk Cookies

½ cup softened butter (1 stick)

¾ cup cocoa powder, preferably Dutch processed

1¾ cups cup sugar 

1¾ cups flour

½ tsp baking soda

½ tsp salt

⅔ cup buttermilk*

1 tsp vanilla

2 tsp instant espresso powder

2 cups chopped chocolate and/or chocolate chips (semi-sweet, bittersweet, white chocolate)

Preheat the oven to 350 degrees. Position racks in the middle of the oven.

Add flour, salt and baking soda to a medium bowl. Set aside.

Place butter in a small bowl and microwave for 1 minute, then in 30 second intervals until the butter just melted. Pour the butter in a large bowl while it's still warm and whisk in the cocoa until the mixture is smooth.

Add sugar, vanilla, espresso powder and buttermilk to the cocoa mixture and whisk together. Add about half of the flour mixture and stir gently with a mixing spoon until it's incorporated. Add the remaining flour and mix just until there are no white streaks of flour remaining.

Add chocolate chips/chunks and mix them into the dough. Use a tablespoon to scoop equal portions of dough. Roll the scoops into balls and place them 2 inches on a baking sheet. (The cookies will spread as they bake.)

Bake the cookies for 5 minutes in the preheated oven, then rotate the tray and continue baking for another 4-6 minutes (9-11 minutes in total). They are done when the edges look dry and the centers are puffed and only slightly wet. Let the cookies set for 2-3 minutes on the cookie tray before transferring them ot a rack to cool completely. 

*Buttermilk substitute: Place 1 tbsp lemon juice into a cup, add a scant cup of milk to fill to 1 cup line. Stir, let sit for five minutes.  For this recipe, measure out ⅔ cup and discard the rest.

recipe from www.theletsgosho.com

Brookies (Brownie Cookies)

Cookie Layer:

½ cup butter, softened

½ cup packed light brown sugar

¼ cup white sugar

½ tsp vanilla extract

1 egg

1¼ cups flour

½ tsp salt

½ tsp baking soda

1 cup semisweet chocolate chips

Brownie Layer:

½ cup butter, melted

1 cup white sugar

1 tsp. vanilla extract

2 eggs

⅓ cup cocoa powder

½ cup flour

¼ tsp baking powder

pinch of salt

Make Cookie Layer: Preheat oven to 350 degrees. Grease a 9x13-inch pan. Beat together butter, sugars, and vanilla in a large bowl with an electric mixer at medium speed until creamy. Add egg; beat until light and creamy about 2 minutes.

Whisk together flour, salt, and baking soda in a small bowl. Gradually stir flour mixture into butter mixture until combined. Stir in chocolate chips. Spread dough in prepared baking dish, covering bottom completely.

Make Brownie Layer: Stir together butter, sugar, and vanilla in a bowl. Add eggs; beat well. Stir in cocoa powder until well combined. Stir in flour, baking powder, and salt until combined. Pour and spread batter over cookie dough, covering completely.

Bake until a toothpick inserted into center comes out clean, 20 to 25 minutes. (remove earlier for a gooier brookie). Cool completely in baking dish on a wire rack before cutting into 2-inch-square bars.

Brookies keep in an airtight container up to 3 days at room temperature or 3 months in the freezer. Makes 2 dozen.

Recipe from www.allrecipes.com

Chocolate Cupcakes with Nutella Frosting

Cupcakes:

1 cup water

½  cup unsweetened cocoa powder

1⅓ cups flour

2 tsp baking powder

¼ tsp salt

½ cup unsalted butter, softened to room temperature

1 cup sugar

2 large eggs

2 tsp vanilla extract

Frosting:

1 cup unsalted butter, at room temperature

4 cups confectioners sugar

¾ cup Nutella

⅓ cup heavy cream or whole milk

1 tsp vanilla extract

pinch of salt

Preheat the oven to 375 degrees. Line 14 muffin cups with liners.

Over high heat, boil the water in a small saucepan. Pour the unsweetened cocoa powder into a medium sized bowl and mix with boiling water until smooth. Allow to cool to room temperature by placing in the refrigerator as you prepare the other ingredients.

Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.

In a large bowl, using a electric mixer, cream the softened butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Slowly add the flour mixture and beat only until just combined. In a steady stream, add the cooled cocoa mixture and stir until smooth.

Fill each muffin tin ¾ of the way full with batter. Bake for 16-19 minutes or until toothpick inserted in the middle comes out clean. Remove from oven and place on a wire rack.

Make the Frosting: In a large bowl using a handheld mixer, beat the butter on medium speed until smooth, about 2 minutes. Stop the mixer and add confectioners sugar, Nutella, heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for full 2 minutes. Add up to ½ cup more confectioners sugar if frosting is too thin or another tablespoon of cream if frosting is too thick. Add a pinch of salt. Frost cooled cupcakes. Serve immediately or store cupcakes in the refrigerator for up to 5 days.

NOTE: Frosting recipe makes a bit more than you need but store the leftover frosting in the fridge and use a a dip, make cookie sandwiches or just eat it by the spoonful!

Recipe from www.sallysbakingaddiction.com