1/2 cup butter (1 stick) melted
1  1/2 cups graham cracker crumbs- 10 whole crackers
1 tsp ground cinnamon
1 cup chopped nuts- walnuts or pecans
1 cup chocolate chips
1 1/3 cups shredded coconut
1  1/2 cups sweetened condensed milk (15 oz)
1 tsp pure vanilla extract

Preheat oven to 350 F. Mix butter, graham crackers and cinnamon together until well blended. Press mixture into bottom of ungreased 9x 13 baking dish to form a thin crust. Sprinkle on the nuts to form an even layer across the bottom, followed by a layer of chocolate chips and a layer of coconut. In a small bowl, mix the condensed milk with the vanilla. Pour the mixture evenly over the top of the bars.

Bake at 350 for 20 to 25 minutes until golden brown.

 

1 lb unsalted butter, softened
1 egg
1 Tbsp almond extract
1/2 cup powdered sugar, plus another 1 cup for coating
1/8 tsp baking soda
5 cups flour
1/4 tsp salt

Preheat oven to 350 degrees. Beat butter in the bottom of a stand mixer on a medium-high speed for 20 minutes. Add egg and almond extract, mix until combined. Sift ½ cup powdered sugar, baking soda, flour and salt together in a large bowl. With the speed on low, add mixture a little bit at a time until completely incorporated. If the dough is too sticky, add a little bit more of flour.

To Form: Roll about 2 tablespoons of dough into crescents or use cut outs for shapes and place on a baking sheet lined with parchment paper or silt pad. There is no need to place cookies very far apart, as they do not spread much.

Bake for 15-20 minutes until very pale brown and cooked through. If serving cookies right away. Let them cool slightly and toss in powdered sugar. Serve within 24 hours. If you want to bake them and then serve later, store in an airtight container in the fridge. When ready to serve, pop in a warm oven until warm, then roll in powdered sugar.

Makes about 48 cookies.

2 ¼ cups all-purpose flour
¼ tsp salt
1 cup sugar
¾ cup (1 ½ sticks) butter, softened
1 egg
1 tsp vanilla
1 tsp almond extract

Combine flour and salt in medium bowl. Beat sugar and butter in large bowl with electric mixer at medium speed until light and fluffy. Add egg, vanilla and almond extract; beat until well blended. Gradually add flour mixture to butter mixture. Beat until well blended.

Shape dough into 2 disks; wrap in plastic wrap and refrigerate 30 minutes or until firm

On a floured surface, roll out the dough to 3/8″ thick. Use cookie cutters and cut as many shapes as possible, re-rolling the dough scraps and cutting again.

Preheat the oven to 325 degrees. Bake the cookies for 12-13 minutes, pulling the cookies out just before they start to brown. Allow the cookies to cool for 2-3 minutes, then transfer them to a flat surface to cool.

Once the cookies are cooled, decorate as desired

1/2 c butter, melted
1 1/2 c crushed corn flakes
1 14oz. can sweetened condensed milk
1 12oz. pkg chocolate chips (semi-sweet)
1 3 1/2oz. can flaked coconut
1 c chopped walnuts

Preheat oven to 350. In 13 x 9-inch baking pan, combine butter and corn flakes; spread evenly in pan and press down to create crust. Sprinkle chocolate chips over crust. Sprinkle walnuts over chocolate chips. Sprinkle coconut over walnuts. Pour condensed milk over everything.

Bake 25-30 min. or until lightly browned.
Cool thoroughly before cutting into bars.
Store, loosely covered, at room temperature.
Makes about 24 bars.

1 cup unsalted butter softened
1/3 cup sugar
1/3 cup light brown sugar, packed
1 large egg yolk
3/4 teaspoon vanilla extract
2 1/4 cup all-purpose flour
2 tsp cornstarch
1/2 teaspoon salt
1/3 cup jam or preserves flavor of your choice

Place butter in the bowl and beat until creamy. Scrape down the sides of the bowl, add sugars, and beat, gradually increasing mixer speed to medium-high until ingredients are well-combined. Add egg yolk and vanilla extract and beat well. In a separate bowl, whisk together flour, cornstarch, and salt. With mixer on low speed, gradually add flour mixture to wet ingredients until completely combined.  This dough will seem very dry and crumbly.

Scoop cookie dough into 1 Tablespoon-sized balls and roll very well. Place on a wax-paper covered or small cookie sheet.  Use your thumb or the rounded back of a teaspoon to gently press an indent in the center of the cookie dough. Transfer cookie dough to freezer and chill for 30 minutes. Once the dough is done chilling, preheat oven to 375 and place your jam in a small microwave-safe bowl.  Heat briefly (about 5-10 seconds) or until jam is easy to stir. Spoon jam into each thumbprint, filling each indent to the brim.

Once oven is preheated, place cookies at least 2″ apart on a parchment paper-lined cookie sheet and bake on 375 for 11 minutes or until edges are just beginning to turn golden brown.

Allow cookies to cool completely on baking sheet before enjoying.

1 cup butter-flavored shortening
1 cup peanut butter (creamy)
1 cup sugar
1 cup brown sugar, packed
3 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
FILLING:
1/2 cup creamy peanut butter
3 cups confectioners’ sugar
1 teaspoon vanilla extract
5 to 6 tablespoons milk

In a large bowl, mix the shortening, peanut butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda and salt; add to peanut butter mixture and mix well.
Shape into 1-in. balls and place 2 in. apart on ungreased baking sheets. Flatten to 3/8-in. thickness with fork.

Bake at 375° for 7-8 minutes or until golden. Remove to wire racks to cool.

For filling, in a large bowl, beat the peanut butter, confectioners’ sugar, vanilla and enough milk to achieve spreading consistency. Spread on half of the cookies and top each with another cookie

Makes about 44 sandwich cookies.

1 cup all-purpose flour
1/2 cup almond flour
1 tbsp cornstarch
1/2 tsp sea salt
1/4 tsp baking powder
10 tbsp unsalted butter, at room temp
1 tsp almond extract
1/2 cup confectioners’ sugar +3tbsp
1/4 cup sliced almonds
For the Glaze
3/4 cup powdered sugar
1 tbsp water
1 tsp almond extract

Sift the flour, corn starch, salt, baking powder, and almond flour into a bowl then whisk together and set aside. Beat butter and almond extract until creamed. Add confectioners sugar; mix until combined. Scrape bowl down and add flour mixture while beating on low. Scrape bowl once more and mix until combined. Wrap in plastic and chill for 20-30 minutes.

Preheat to 400 degrees.

Portion out 2 tablespoon sized dollops. Roll in hands, place on parchment or silicon lined baking sheet then press down slightly and top with two almond slivers.

Bake for about 8 minutes, the cookies will have just begun to brown at the edge when ready.
Allow to cool completely on the baking sheet.

Add about 2/3 cup of powdered sugar to a bowl then drizzle in 1 tbsp water and one and a half teaspoons of almond extract. whisk together and add a few drops of water if needed for a thinner consistency.

Drizzle over the cooled cookies and enjoy!

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