Lighter Lemon Bars

 photo: thedeenbros.com

Lighter Lemon Bars

Ingredients:

• 1 1/3 cups all-purpose flour, divided
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 2 large eggs
• 1 egg white
• 3 tablespoons butter, softened
• 1 cup granulated sugar, divided
• 1 tablespoon grated lemon zest
• 1/2 cup fresh lemon juice (about 3 lemons)
• Confectioners’ sugar for dusting

Instructions:

Preheat the oven to 350 degrees. Line an 8-inch square baking pan with foil, allowing the foil to extend over the pan by 2 inches. Lightly spray with nonstick spray.

Whisk together 1 cup of the flour, the salt, and baking powder in a small bowl. Whisk together the eggs and egg white in a small bowl until blended.

To make the crust, with an electric mixer on low speed, beat the butter in a medium bowl until smooth. Add 1/4 cup of the sugar and beat until blended. Beat in 1 tablespoon of the egg mixture and 1 teaspoon water. Gradually beat in the flour mixture until blended. Evenly press the dough onto the bottom and 1/4 inch up the sides of the pan. Bake until the crust is golden brown, about 20 minutes. Reduce the oven temperature to 300°F.
Meanwhile, to make the filling, whisk together the remaining 1/3 cup flour and the remaining 3/4 cup sugar in a medium bowl. Whisk in the remaining egg mixture, the zest, and juice until blended.

Pour the lemon mixture over the warm crust. Bake until the filling is set, about 25 minutes. Let cool in the pan on a wire rack. Refrigerate until well chilled, at least 2 hours or overnight. Sprinkle with confectioners’ sugar. Lift from the pan using the foil as handles. Cut into 16 squares.

Nutritional Information:

121 Cal (22% from Fat, 7% from Protein, 71% from Carb); 2 g Protein; 3 g Tot Fat; 2 g Sat Fat; 1 g Mono Fat; 22 g Carb; 0 g Fiber; 13 g Sugar; 11 mg Calcium; 1 mg Iron; 74 mg Sodium; 36 mg Cholesterol

Servings: 16 bars
Prep Time: 15 min
Cook Time: 45 min



source: http://thedeenbros.com/index.php/recipes/recipe_detail/bobbys_lighter_lemon_bars/

Gluten-free Ancient Grains Drop Biscuits

 photo: kingarthurflour.com

Corn and maple syrup complement the flavor of ancient grains beautifully. These biscuits are a delicious, slightly sweet treat for the whole family.

Ingredients:

• 3/4 cup Ancient Grains Flour Blend
• 3/4 cup yellow cornmeal
• 3/4 cup King Arthur Gluten-Free Multi-Purpose Flour or brown rice flour blend*
• 1 teaspoon xanthan gum
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup butter
• 3/4 cup buttermilk
• 1/4 cup maple syrup, real maple syrup preferred for best flavor
• 1 large egg

*See recipe for this blend below.

Instructions:

1) Preheat the oven to 425°F. Lightly grease a baking sheet, or line with parchment paper.

2) Whisk together the dry ingredients, then use a fork, pastry blender, or electric mixer to work in the butter, mixing until everything is crumbly with some pea-sized pieces of butter remaining.

3) Whisk together the wet ingredients and stir into dry ingredients until just combined. The dough will be very wet.

4) Drop golf-ball sized portions onto the prepared baking sheet about 2" apart. A tablespoon cookie scoop, generously filled, is helpful for this.

5) Bake the biscuits for 12 to 14 minutes, until they're light golden brown. Remove them from the oven, and serve warm.

Yield: about 24 biscuits.


*Make your own blend

Many of gluten-free recipes use Gluten-Free Multi-Purpose Flour, which includes ingredients that reduce the grittiness sometimes found in gluten-free baked goods. Our flour also increases the shelf life of your treats, keeping them fresh longer.

The following make-at-home blend, featuring stabilized brown rice flour, works pretty well when substituted; and it tastes better than a blend using regular brown rice flour.

Whisk together 6 cups (32 ounces) King Arthur stabilized brown rice flour; 2 cups (10 3/4 ounces) potato starch; and 1 cup (4 ounces) tapioca flour or tapioca starch. Store airtight at room temperature. Note: You can substitute white rice flour for the brown rice flour if you like; it'll make your baked goods grittier (unless you manage to find a finely ground version).



source: http://www.kingarthurflour.com/recipes/gluten-free-ancient-grains-drop-biscuits-recipe

Cinnamon French Toast Cookies

photo: bakingandmistaking.com

Cinnamon French Toast Cookies

Ingredients:

• 1 cup butter or margarine, softened
• ¾ cup dark brown sugar,
• ½ cup granulated sugar
• 1 large egg
• 1 large egg yolk
• 1 ½ tablespoons honey
• 1 teaspoon vanilla extract
• 2 1/2 cups of flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 teaspoons of cinnamon 

• 2 tablespoons cinnamon 
• 1/4 cup sugar

Instructions:

1. Beat together the butter and sugars until well mixed and light and fluffy.
2. Add the egg and egg yolk  and continue mixing until well combined, then add the honey and vanilla and keep mixing.  
3. Add in the flour, baking powder, salt and cinnamon and and mix until incorporated. 
4. Divide the dough in half, and roll each half in to a log in parchment paper. Chill the logs in the refrigerator for 4 hours or overnight. 
5. Slice the logs in to 1/4" rounds and place on a parchment paper-lined baking sheet. Mix together the cinnamon and sugar and sprinkle over the cookies, then bake on 350 F for 10-15 minutes until browned on the edges. Let cool for 5 minutes on the sheet then move to a wire rack to cool completely.

Tip: While foil and parchment paper can be used interchangably in some ways, when it comes to wrapping up this sticky dough, parchment paper is the way to go, as it won't stick to the dough and make unrolling it a mess.

 Original recipe: http://www.bakingandmistaking.com/2012/05/cinnamon-french-toast-cookies.html

Inside-Out Peanut Butter Cookie

photo: food.com

Inside-Out Peanut Butter Cookie Sandwiches

Ingredients:

• 1 cup Nestle swirled holiday morsels, divided (optional)
• 2/3 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels (optional)
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup butter, softened
• 2/3 cup creamy peanut butter or 2/3 cup chunky peanut butter
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 teaspoon vanilla extract
• 1 large egg

peanut butter frosting:

• 1 1/4 cups prepared vanilla frosting
• 1/4 cup creamy peanut butter or 1/4 cup chunky peanut butter

Instructions:

PREHEAT oven to 350°F.

Combine morsels in small bowl, set aside. Combine flour, baking soda and salt in another small bowl. Beat butter, peanut butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in 1 cup morsel mixture. Drop dough by rounded tablespoon onto ungreased baking sheets. Press down slightly.

Bake for 10 to 13 minutes or until golden brown. Cool on baking sheets on wire racks for 2 minutes; remove to wire racks to cool completely.

Spread Peanut Butter Frosting and Filling on bottom side of one cookie. Place bottom side of a second cookie over frosting creating a cookie sandwich; press down slightly. Frost top of cookie sandwich and sprinkle with a few morsels. Repeat with remaining cookies and frosting.

PEANUT BUTTER FROSTING AND FILLING:.

Combine 1 1/4 cups prepared vanilla frosting and 1/4 cup creamy or chunky peanut butter in small bowl.

original recipe: http://www.food.com/recipe/inside-out-peanut-butter-cookie-sandwiches-197797

Melting Moments Cookies

photo: Yummy Corner

Melting Moments Cookies

Ingredients:

• 1 1/2 cups (195 grams) all purpose flour (I use 1 cup)
• 1/2 cup (60 grams) cornstarch (corn flour) (I use 1 cup)
• 1/4 teaspoon salt
• 1/4 cup (30 grams) powdered (confectioners or icing) sugar
• 1 cup (227 grams) unsalted butter, room temperature
• 1 teaspoon pure vanilla extract

Topping:

• 1 cup (110 grams) powdered (confectioners) sugar, sifted

Instructions:

In a medium sized bowl whisk together the flour, cornstarch and salt. Set aside.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the flour mixture and beat until incorporated. Cover and refrigerate the dough for at least one hour or until firm.

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.

When dough is firm, form into 1 inch (2.5 cm) balls and place the cookies on the prepared baking sheets spacing about 1 inch apart. Bake for about 12 - 14 minutes or until the edges of the cookies start to brown. Remove from oven and place on a wire rack to cool for about 5 minutes.

Meanwhile, line another baking pan or tray with parchment or wax paper. Sprinkle about half of the confectioners (powdered or icing) sugar onto the bottom of the pan and then place the slightly cooled cookies on top of the sugar. Put the remaining sugar in a fine strainer or sieve and then sprinkle the tops of the cookies (or you can just roll the cookies in the sugar).

These cookies store very well. Place in an airtight container between sheets of wax paper and they will keep a couple of weeks.

Makes about 3 dozen cookies.

I made a slight modification for the recipe. I used 1 cup of flour instead of 1 1/2 cups, then added 1/2 cup to the corn flour. So the cookies would be more delicate and melting in your mouth.

For the coating, you can create as your liking. I made the caramel coating cookies because I missed the day when I was just a kid eating Lontong Paris cookies :) (it's kind of Indonesian shortbread cookies with caramel coating and chopped nuts).

original recipe: http://yummy-corner.blogspot.ca/2010/06/melting-moments.html

See’s Candy Fudge

photo: tastebook.com

See’s Candy Fudge

Ingredients:

• 4 1/2 cups sugar
• 3 (12 ounce) packages chocolate chips
• 1/2 lb margarine
• 1 teaspoon vanilla
• 1 (12 ounce) can evaporated milk
• 7 ounces marshmallow cream
• 2 cups nuts

Instructions:

1. Mix 4 1/2 cups sugar with one (1) can evaporated milk.
2. Biol 7 to 8 minutes, stirring often (rolling boil).
3. Mix together in a large bowl; 3 packages chocolate chips, 7 oz. jar marshmallow cream, 1/2 lb. melted margarine.
4. Cream margarine and marshmallows together and add chocolate chips.
5. Pour hot mixture over chocolate mixture.
6. After chocolate has melted, add 2 cups nuts a teaspoons of vanilla, blend well, pour into buttered pans and chill in refrigerator.
7. Cut into squares before firm.

No one has attempted a calorie count, but it’s estimated that each piece contains about 47 gazillion calories. Dieters, beware!

Source: http://www.tastebook.com/recipes/2981162-See-s-Candy-Fudge

Rolo Cookies

photo: sixsistersstuff.com

Rolo Cookies


Ingredients:

• 1 pkg. Rolo's
• 1 box Devils Food Cake mix
• 2 eggs
• 1/3 c. oil

Instructions:

Mix cake mix, oil, and eggs. Take a small ball of dough and form a ball around the rolo. (Only use enough dough to cover the rolo so it can spread through the cookie.)

Place on greased cookie sheet and bake at 350 for 7-8 minutes. Yields about 3 dozen.

Sprinkle with powdered sugar, if desired.

Source: http://www.sixsistersstuff.com/2011/07/rolo-cookies.html

Snowdrops

photo: rightathome.com

Snowdrops


Ingredients:

• 1 cup butter
• 1/2 cup confectioner's sugar plus 1 cup for dusting
• 1/2 teaspoon salt
• 1 cup finely chopped almonds or pecans
• 1 Tablespoon vanilla extract
• 2 cups sifted all-purpose flour

Instructions:

step 1 Cream butter in a mixing bowl.

step 2 Gradually add sugar (1/2 cup) and salt.

step 3 Continue creaming until light and fluffy.

step 4 Add nuts and vanilla extract.

step 5 Blend in flour gradually. Mix thoroughly.

step 6 Shape into teaspoonful balls.

step 7 Place on ungreased cookie sheet.

step 8 Bake at 325° F. for 15-20 minutes.

step 9 Sprinkle some of the confectioner's sugar over cookies while still on the sheet. Cool before removing from cookie sheet.

step 10 Place some confectioner's sugar in a Ziploc® Brand Storage Bag and place some of the cookies inside. Gently shake well so the sugar completely coats the cookies.

Note:

These cookies taste best after sitting a couple of days. You can store them in the refrigerator, freezer, or at room temperature.

Source: http://www.rightathome.com/Food/Recipes/Pages/Snowdrops.aspx

Pecan Pie Bars

 photo: thecomfortofcooking.com

Pecan Pie Bars

original recipe: The Comfort of Cooking » Pecan Pie Bars

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup sugar
• 1/8 teaspoon salt
• 3/4 cup butter or margarine, cut up
• 1 cup firmly packed brown sugar
• 1 cup light corn syrup
• 1/2 cup butter or margarine
• 4 large eggs, lightly beaten
• 2 1/2 cups finely chopped pecans
• 1 teaspoon vanilla extract

Instructions:

Combine flour, sugar, and salt in large bowl; cut in 3/4 cup butter thoroughly with a pastry blender until mixture resembles very fine crumbs. Press mixture evenly into a greased 13" x 9" pan, using a piece of plastic wrap to press crumb mixture firmly in pan. Bake at 350° for 17 to 20 minutes, or until lightly browned.

Combine brown sugar, corn syrup, and 1/2 cup butter in a saucepan; bring to a boil over medium heat, stirring gently. Remove from heat. Stir one-fourth of hot mixture into beaten eggs; add to remaining hot mixture. Stir in pecans and vanilla. Pour filling over crust. Bake at 350° for 34 to 35 minutes or until set. Cool completely in pan on a wire rack, about 2-3 hours. Cut into bars.

Barefoot Contessa's Lemon Bars

 photo: barefootcontessa.com

Barefoot Contessa's Lemon Bars


Ingredients:

For the crust:

• 1/2 pound unsalted butter at room temperature
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/8 teaspoon kosher salt

For the filling:

• 6 extra-large eggs at room temperature
• 3 cups granulated sugar
• 2 tablespoons grated lemon zest (4 to 6 lemons)
• 1 cup freshly squeezed lemon juice
• 1 cup all-purpose flour
• Confectioners’ sugar, for dusting

Instructions:

Preheat the oven to 350 degrees.

For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 x 13 x 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.

Cut into triangles and dust with confectioners’ sugar.



Source: http://www.barefootcontessa.com/recipes.aspx?RecipeID=641&S=0

S'more Cookie Bars

 photo: bakedperfection.com

S'more Cookie Bars


Ingredients:

• 1/2 cup butter, room temperature
• 1/4 cup brown sugar
• 1/2 cup sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/3 cups all purpose flour
• 3/4 cup graham cracker crumbs (approximately 7 full graham crackers)
• 1 tsp baking powder
• 1/4 tsp salt
• 2 super-sized (5 oz.) dark chocolate bars (e.g. Hershey’s)
• 1 1/2 cups marshmallow creme/fluff (not melted marshmallows)

Instructions:

Preheat oven to 350°F. Grease an 8-inch square baking pan.

In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla.

In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. Two 5 oz. Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. Spread marshmallow fluff evenly over the chocolate layer.

Place remaining dough in a single layer on top of the fluff. This is most easily done by putting the second half of the dough in a gallon size freezer bag. Use your palms to flatten it out, and then use scissors to cut down both long sides of the bag, so it will open up book-style. Open it up carefully, and the dough will stick on one side of the bag. Then place the bag, dough side down, on the other three layers. From there peel the bag up ad spread the dough where it is uneven.

Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars

Makes 16 cookie bars.

Source: http://www.bakedperfection.com/2008/07/smore-cookie-bars.html

Creamy Lemon Oat Bars

photo: grouprecipes.com

Creamy Lemon Oat Bars

Ingredients:

• 1 can (14 oz.) sweetened condensed milk shopping list
• 3 teaspoons grated lemon zest
• 1/4 cup fresh lemon juice
• 1 1/4 cups flour
• 1 cup old fashioned oats
• 1/2 cup packed brown sugar
• 1/2 cup unsalted butter, softened
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt

Instructions:

1. Heat oven to 375F degrees.
2. Coat 8x8 inch pan with non-stick cooking spray.
3. Mix milk, lemon zest and lemon juice in medium bowl until thickened; set aside. Mix remaining ingredients in medium bowl until crumbly.
4. Press half of the crumbly mixture in pan; bake about 10 minutes or until set.
5. Spread lemon milk mixture over baked crust. Sprinkle remaining crumbly mixture over the lemon milk mixture, press down gently.
6. Bake about 20 minutes or until edges are golden brown and center is set but soft. Cool completely. Cut 4 rows by 4 rows.

Source: http://www.grouprecipes.com/37768/creamy-lemon-oat-bars.html

Anginetti (Italian Lemon Drop Cookies)

photo: food.com

Anginetti (Italian Lemon Drop Cookies)


Ingredients:

COOKIE:

• 1/2 cup sugar
• 1/4 cup vegetable shortening
• 3 large eggs
• 1 1/2 teaspoons lemon extract
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/8 teaspoon salt

FROSTING:

• 3 cups confectioners' sugar
• 1/4 cup water
• 1 teaspoon lemon extract

Instructions:

1. Preheat oven to 350°F.
2. For cookies, cream together sugar and shortening.
3. Add eggs and lemon extract and beat well.
4. Add flour, baking powder and salt; Mix well.
5. The dough should be soft and sticky.
6. With a small cookie scoop, drop dough onto a slightly greased cookie sheet or baking stone, spacing them about 2-inches apart.
7. Bake for about 12-15 minutes, or until firm and lightly brown.
8. Remove cookies from cookie sheet and allow to cool completely on wire racks.
9. For frosting, combine confectioners' sugar, water and lemon extract and mix until smooth.
10. Frost the tops of each cookie with a metal spatula.
11. Allow cookies to dry before stacking.
12. Store in an airtight container.

~NOTE~ If you want to freeze the cookies, freeze unfrosted and frost once thawed.









Source: http://www.food.com/recipe/anginetti-italian-lemon-drop-cookies-104852

Magic Cookie Bars

 photo: ghirardelli.com

Magic Cookie Bars


Ingredients:

• 2 cups Ghirardelli Semi-Sweet Chocolate Chips
• 1/2 cup butter or margarine
• 1 1/2 cups graham cracker crumbs
• 14 fluid ounces sweetened condensed milk (NOT evaporated milk)
• 1 1/3 cups flaked coconut
• 1 cup chopped nuts

Instructions:

Preheat oven to 350°F (325°F for glass dish). In 13" x 9" baking pan, melt butter in oven. Sprinkle crumbs over butter; pour sweetened condensed milk evenly over crumbs. Top with remaining ingredients; press down firmly with fork. Bake 25 minutes or until lightly browned.

Cool. Chill if desired. Cut into bars. Store covered at room temperature.

Source: http://www.ghirardelli.com/recipes-tips/recipes/magic-cookie-bars

Banana Peanut Butter Choc Chip Coconut Cookies

 photo: blogs.babble.com

Banana Peanut Butter Choc Chip Coconut Cookies

Ingredients:

• 3 large, very ripe bananas
• 1/2 cup peanut butter, preferably all-natural (just peanuts), or almond butter
• 1/4 cup canola or olive oil
• 1 tsp. vanilla extract
• 2 cups old-fashioned (large flake) or quick oats
• 1/3 cup shredded coconut (optional)
• 1 tsp. baking powder
• 1/4 tsp. cinnamon
• 1/4 tsp. salt
• 1/2 – 1 cup chopped dark chocolate or chocolate chips

Instructions:

Preheat oven to 350˚F.

In a large bowl mash the bananas with the peanut butter, oil and vanilla. In another bowl stir together the oats, coconut, baking powder, cinnamon and salt. Add the dry ingredients to the wet ingredients along with the chocolate and stir until combined.

Drop spoonfuls of dough onto a parchment or Silpat lined baking sheet, or one that is sprayed with nonstick spray, and bake for 12-14 minutes, until just set. Makes about 2 1/2 dozen cookies.

Source: http://blogs.babble.com/family-kitchen/2011/05/18/gluten-free-peanut-butter-banana-chocolate-chunk-cookies/

Four-Ingredient Flourless Peanut Butter Cookies

 photo: pbs.org

Four-Ingredient Flourless Peanut Butter Cookies

original recipe: http://www.pbs.org/parents/kitchenexplorers/2012/05/28/4-ingredients-flourless-peanut-butter-cookies/

Ingredients:

• 1 cup natural peanut butter, smooth or crunchy
• 1 cup sugar
• 1 large egg, lightly beaten
• 1 teaspoon vanilla extract

Instructions:

Preheat the oven to 350 degrees F. and line a large baking sheet with parchment paper.

Using a hand or stand mixer, mix the peanut butter, sugar, egg and vanilla on low speed until well combined.

Using a medium cookie scoop, scoop about 1 1/2 tablespoons of dough 1 1/2-inches apart onto the baking sheet. If you don't have a cookie scoop, drop the dough with a spoon.

Flatten the dough balls the tines of a fork, making a cross pattern on the cookies.

Bake the cookies for 10-12 minutes until they are golden around the edges. Allow the cookies to rest on the counter for 2 minutes before transferring them to a cooling rack.

No-Bake Peanut Butter Rice Krispies Cookies

 photo: marthastewart.com

No-Bake Peanut Butter Rice Krispies Cookies


Ingredients:

• 1 cup light corn syrup
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1 1/2 cups salted peanut butter
• 2 teaspoons pure vanilla extract
• 4 cups Rice Krispies

Instructions:

Line a 9 x 13-inch baking pan with wax paper or baking parchment. Place the corn syrup and sugars in a large saucepan over medium heat and stir to combine. Bring to a boil. Remove from the heat.

Stir in the peanut butter and mix well to combine. Quickly stir in the vanilla and Rice Krispies. Spread into the lined baking pan. Cool and slice into squares.


original recipe: http://www.marthastewart.com/343255/no-bake-peanut-butter-rice-krispies-cook

No-Bake Peanut Butter Rice Krispies Cookies

No-Bake Peanut Butter Rice Krispies Cookies Ingredients: 1 cup light corn syrup 1/2 cup granulated sugar 1/2 cup light brown sugar 1 1/2 cups salted peanut butter 2 teaspoons pure vanilla extract 4 cups Rice Krispies Instructions:

Vanilla Bean Shortbread Sandwiches with Orange Buttercream

photo: http://www.recipe.com

Vanilla Bean Shortbread Sandwiches with Orange Buttercream

original recipe: http://www.recipe.com/vanilla-bean-shortbread-sandwiches-with-orange-buttercream/

Ingredients:

• 1 1/4  cupsall-purpose flour
• 3  tablespoons granulated sugar
• 1  vanilla bean, halved lengthwise or 2 teaspoons vanilla
• 1/2  cup butter
• 1/4  cup butter, softened
• 2  cups powdered sugar
• 1 to 2  tablespoons milk
• 1/2  teaspoon finely shredded orange peel

Instructions:

1. Preheat oven to 325 degrees F. In a large bowl, stir together flour and granulated sugar. With tip of a knife, scrape pulp from vanilla bean. Using a pastry blender, cut in the 1/2 cup butter and half of the vanilla bean pulp (or 1 teaspoon vanilla) until mixture resembles fine crumbs and starts to cling. Knead dough until smooth and form into a ball.

2. On a lightly floured surface, roll dough into an 8x6-inch rectangle about 1/4 inch thick. Using a pastry wheel or sharp knife, cut rectangle into twenty-four 2x1-inch rectangles. Transfer dough rectangles to an ungreased cookie sheet, leaving 1 inch between rectangles. Bake in a preheated oven for 18 to 20 minutes or until edges are firm. Cool on cookie sheet for 5 minutes. Transfer cookies to a wire rack; let cool.

3. For Orange Buttercream: In a large bowl, beat the 1/4 cup butter with an electric mixer on medium to high speed for 30 seconds. Add 1 cup of the powdered sugar, 1 tablespoon of the milk, the remaining half of the vanilla bean pulp (or 1 teaspoon vanilla), and orange peel. Beat until smooth. Beat in the remaining 1 cup powdered sugar and enough additional milk to make frosting of piping consistency.

4. Transfer Orange Buttercream to a pastry bag fitted with a small closed star tip. Pipe frosting on the bottom of each of half of the cookies. Top with the remaining half of the cookies, flat sides down. Makes 12 sandwich cookies.

5. Layer unassembled cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. To serve, thaw cookies, if frozen. Assemble sandwich cookies as directed in Steps 3 and 4.

Easy Lemon Bars

photo: http://allrecipes.com

Easy Lemon Bars

original recipe: http://allrecipes.com/recipe/easy-lemon-bars/detail.aspx

Ingredients:

• 1 (18.25 ounce) package lemon cake mix with pudding
• 1 egg
• 1/2 cup vegetable oil
• 1 (8 ounce) package cream cheese
• 1/3 cup white sugar
• 1 tablespoon lemon juice

Instructions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Pour cake mix into a large bowl. Add the egg and oil; mix until well blended. Mixture will be slightly dry. Reserve one cup for the topping, and pat the rest into an ungreased 9x13 inch pan.
3. Bake for 15 minutes in the preheated oven. Set aside to cool. Meanwhile, in a medium bowl, beat the cream cheese with the sugar and lemon juice until smooth. Spread the mixture evenly over the baked crust. Crumble the reserved cake mix mixture over the top.
4. Bake for an additional 15 minutes in the preheated oven, or until filling is set and the topping is lightly toasted. Cool before cutting into bars. Refrigerate leftovers.