Iced Lemon Cookies

Cookies, Unfussy
This is my mom’s old-fashioned sugar cookie recipe gussied up with lemon zest and tart lemon icing. It’s just what the doctor ordered.

Cookies:

  • 3/4 cup unsalted butter
  • 1 1/2 cups sugar
  • Zest from 2 lemons
  • 2 large eggs
  • 1 TBSP milk
  • 1 1/2 tsp. vanilla extract
  • 3 cups all-purpose flour
  • 2 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • sugar for topping

Icing:

  • Juice from 1 lemon
  • 2 TBSP butter, softened
  • 1 1/2 cups powdered sugar

Cream butter, sugar and lemon zest together until light and fluffy. Add eggs, one at a time, followed by vanilla extract. Stir in flour, baking powder and salt. 

Preheat oven to 400°F. Line baking sheets with parchment.

Scoop or roll dough into balls about the size of golf balls. Roll each ball in granulated sugar. Place on prepared cookie sheet and press down with a glass until the cookie is 1/2″ thick.

Bake for 8-10 minutes, or until just starting to brown on the edges.

Let cool completely before icing.

Stir together lemon juice, soft butter and powdered sugar until thick and spreadable. Thin with additional lemon juice, or thicken with additional powdered sugar until you reach a consistency that is thin enough to spread without dripping off the cookies.

Oatmeal Peanut Butter Coconut Cookies

Cookies, Unfussy
This is a great cookie jar cookie that can be enjoyed literally any time of day. I recommend a cookie for breakfast, a cookie for lunch and then a sensible dinner- it’s really working for me. A little coconut oil makes the texture perfect and they stay that way for days.
  • 1/2 cup butter, softened
  • 1/2 cup coconut oil
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 cup peanut butter
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 1 cup all-purpose flour
  • 1 tsp. baking soda
  • 3 cups old-fashioned oats
  • 1 cup shredded sweetened coconut
  • 1/2 cup salted peanuts

Preheat oven to 350°F. Line baking sheets with parchment.

Cream butter, coconut oil, sugar and brown sugar together until very light and uniform in color, scraping bowl when necessary. Add peanut butter and mix to combine.

Add eggs, one at a time, and beat to blend well, then vanilla, scraping bowl as needed.

Add flour and baking soda and mix until well blended.

Finally, add oats, coconut and peanuts and stir to combine well.

Scoop or shape into balls (whatever size you like- I like golf-ball size at the very least) and place on prepared baking sheets. Press down with a fork in a criss-cross pattern so they are about 1/2″ thick.

Bake at 350°F for 10-12 minutes (or longer, depending on the size), until just starting to brown on the edges. Let cool before removing from cookie sheet.

Oatmeal Goji Berry Muffins

Muffins, Unfussy

I usually don’t stress too much about antioxidants, but I thought these goji berries looked intriguing so I mixed them up in some oatmeal muffins. Each time I eat one it adds a year to my life. Pretty sure that’s how it works.

  • 1 cup goji berries
  • boiling water
  • 1/2 cup milk
  • 1 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 3/4 cup old-fashioned oats
  • 3/4 cup brown sugar
  • 1 TBSP baking powder
  • 1/2 tsp. kosher salt
  • 1/4 cup oil or melted butter
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 2 TBSP turbinado or other coarse sugar

Measure goji berries in a 1-cup liquid measuring cup. Pour boiling water over the berries until just covered. Let sit until the berries have softened and cooled to room temperature.

Preheat oven to 400°F.

Line 12 regular or 6 large muffin cups with paper or grease each with butter.

Stir together whole wheat flour, all-purpose flour, oats, brown sugar, baking powder and salt in a large bowl.

Drain goji berries, reserving liquid in a 2-cup liquid measuring cup – you should have about a 1/2 cup.

Combine reserved liquid with enough milk to equal 1 cup.

Beat together milk and reserved goji liquid, eggs, oil or butter and vanilla. Pour over oat mixture and gently stir, until just moistened. Add goji berries and fold until there are no flour patches remaining.

Divide batter among the muffin cups, filling each 3/4-full. Top each muffin generously with turbinado sugar.

Bake regular sized muffins for 20 minutes, large muffins for 35 minutes, or until a toothpick in the center comes out clean.

Let cool for 5-10 minutes before removing from muffin tin.

Grasshopper Pie

A little bit fussy, Pie
Happy Pi Day! No one could talk me out of making this grasshopper pie – it’s light and tasty and goes down easy. Which is a good thing since I’ll have to make this about 20 more times now that I have this entire bottle of creme de menthe.

Chocolate Cookie Crust:

  • 2 1/4 cups chocolate cookie crumbs (chocolate graham crackers, nabisco wafers, etc)
  • 4 TBSP unsalted butter

Grasshopper Filling:

  • 3 TBSP sugar
  • 1 package unflavored gelatin
  • 1/2 cup creme de menthe
  • 4 egg yolks
  • 4 egg whites
  • 3 TBSP sugar
  • 1 cup heavy whipping cream

Sweetened Whipped Cream Topping:

  • 1/2 cup heavy whipping cream
  • 2 TBSP sugar

Chocolate Ganache Drizzle:

  • 75g dark chocolate, chopped
  • 1/4 cup heavy whipping cream

Make Crust: Preheat oven to 350°F.

Combine chocolate cookie crumbs and melted butter. Pat into the bottom and up the sides of a 9″ pie shell.

Bake for 15 minutes. Set aside to Cool.

Make Filling: Whisk together sugar, gelatin and creme de menthe in a small saucepan. Whisk in egg yolks. Whisk over medium heat until thickened – about 5-7 minutes. Remove from heat just before the mixture starts to boil (bubbles around the sides of the pan are fine). Transfer to a bowl and let come to room temperature – stirring occasionally.

Beat egg whites until frothy. Gradually add in 3 tablespoons of sugar. Beat until firm peaks. Set aside.

Whip heavy cream in another bowl. Combine cooled creme de menthe mixture with the whipped cream – folding until smooth.

Gently fold egg whites into the creme de menthe/whipped cream mixture until combined. Pour into cooled chocolate crust. You may have filling leftover. Chill.

Make Sweetened Whipped Cream: Beat cream and sugar together until stiff. Top the pie with whipped cream – by piping or spreading. Chill.

Make Ganache Drizzle: Heat heavy cream in a small liquid measuring cup in the microwave until hot but not boiling. Add chopped chocolate and stir until smooth. Drizzle over the chilled pie. Chill until ready to serve.

Cherry Coconut Cookies

Cookies, Unfussy
Pretty much a kitchen sink cookie – this combo with dried cherries, coconut, rice crispies, and almonds turned out to be a winner, but you could mix it up with just about anything (chocolate chips, nuts, potato chips, cornflakes, pretzels, raisins, etc). Choose your own adventure.
  • 1/2 cup unsalted butter
  • 1/2 cup unfiltered coconut oil
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 tsp. vanilla extract
  • 2 large eggs
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 3 cups all-purpose flour
  • 1 1/2 cups dried cherries
  • 1 cup sweetened coconut
  • 1 cup rice crispies
  • 1 cup slivered or chopped almonds, toasted

Preheat oven to 350°F.

Spread almonds in a single layer in a sheet pan and toast until lightly brown and fragrant – about 8-10 minutes. Let cool.

Line 2 baking sheets with parchment.

Cream butter, coconut oil and both sugars on medium speed until light, fluffy and uniform in color. Scrape down bowl as needed.

Beat in vanilla and eggs, one at a time.

Stir in baking soda and salt. Stir in flour until just mixed.

Combine almonds, cherries, crispies and coconut in a medium bowl. With mixer on low speed, add to the cookie dough until mixed thoroughly.

Scoop or shape into balls using about 1/4-1/3 cup of dough per ball. Place on prepared cookie sheets at least 2″ apart.

Press down slightly to flatten each cookie.

Bake for about 15 minutes, rotating baking sheets half way through, until just starting to brown around the edges.