Sweeten your Memorial Day with these treats
Glazed Lemon Cookies
- 1/2 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 1 egg
- 2 tablespoons fresh lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Glaze:
- 2 cups powdered sugar
- 2 tablespoons fresh lemon zest
- 1/4 cup fresh lemon juice
Heat oven to 350 degrees.
Line baking sheets with parchment paper; set aside.
In large bowl, mix butter and granulated sugar until light and fluffy. Add egg and mix well. Add lemon zest, lemon juice and lemon extract; beat until combined.
In medium bowl, whisk flour, baking soda and salt. Slowly beat dry ingredients into wet ingredients. Beat until combined.
Spoon out dough and roll into balls. Place on parchment paper 1 inch apart and lightly press with fingers to slightly flatten dough.
Bake 15 minutes or until edges start to brown.
Transfer cookies to wire rack to completely cool.
To make glaze: Whisk powdered sugar, lemon zest and lemon juice until smooth.
Dip top sides of cookies into glaze for full coverage.
recipe courtesy Milk Means More
Cheesecake Cookie Cups
- Two 16-ounce packages chocolate chip cookie dough, divided
Filling:
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 cup whipping cream
- 1/2 cup sugar
- Crumbled cookies and sprinkles, for topping, optional
Heat oven to 350 degrees.
In a generously sprayed muffin tin, press three small pieces of cookie dough into each muffin cup, covering the bottom and sides. Bake 15 minutes. Let cool 5 minutes then press a small glass into the center to form a well. Let cool another 5 minutes and place cookies on rack to completely cool. Place an extra cookie or two on a baking sheet to bake separately; crumble for topping.
With mixer, mix cream cheese with powdered sugar. In another bowl, mix heavy cream with sugar until peaks form. Combine mixtures. Spoon cream mixture into cookie cups. Top with sprinkles and crumbled cookies.
recipe courtesy Cookin’ Savvy
Mint Chocolate Chip Cookies
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter, softened
- 1 1/4 cups sugar
- 2 eggs
- 30 drops green food coloring
- 1 teaspoon peppermint extract
- 12-ounce package chocolate chips
Heat oven to 375 degrees.
In large bowl, mix flour, baking soda and salt until blended. Set aside.
In medium bowl, beat butter and sugar until combined. Add eggs, food coloring and peppermint extract; beat until combined. Add wet ingredients to dry ingredients; beat until combined. Stir in chocolate chips. Drop spoonfuls of cookie dough onto baking sheet.
Bake 11 to 14 minutes, or until edges are lightly browned. Cool on wire racks.
recipe courtesy Culinary.net
Sugar Cookies with Orange Glaze
- 2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup light olive oil
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 2 to 3 tablespoons unsweetened milk
Glaze:
- 1 cup powdered sugar, plus additional if needed, for thickening
- 2 to 3 tablespoons fresh orange juice
- 1/8 teaspoon salt
- Orange slices or blood orange slices, for topping
- Sugar, for topping
To make cookies: Heat oven to 350 degrees. Lightly grease baking sheet.
In large bowl, stir flour, sugar, baking powder, baking soda and salt to combine.
Add olive oil, vanilla extract and almond extract. Stir until crumbly dough forms.
Add 2 tablespoons milk; stir until soft dough ball forms, adding more milk if needed.
Place dough ball on lightly floured surface. Roll out dough until 1/4-inch thick. Using jar lid or cookie cutter, cut out cookies; place on baking sheet. Repeat until all dough is used.
Bake 8 to 10 minutes; do not overbake. Set aside to cool.
To make glaze: In small bowl, stir powdered sugar, 2 tablespoons orange juice and salt until thick glaze forms. Add more juice, if needed, to thin glaze or add more powdered sugar to thicken.
When cookies are cooled, glaze them. Top with orange slices or blood orange slices and pinch of sugar.
recipe courtesy Pompeian Oils & Vinegars
Rocky Road Cookie Pizza
- 16-ounce roll refrigerated sugar cookie dough
- 1 cup miniature marshmallows
- 1/2 cup salted peanuts
- 1/2 cup semisweet chocolate chips
- 1/3 cup caramel topping
Heat oven to 350 degrees.
Grease 12-inch pizza pan with nonstick cooking spray. In pan, break up cookie dough. In bottom of pan, evenly spread cookie dough to form crust. Bake 12 to 17 minutes, or until light golden brown.
Sprinkle marshmallows, peanuts and chocolate chips evenly over crust. Bake 8 to 10 minutes, or until toppings are melted. Drizzle with caramel topping. Cool completely, about 1 hour. Cut into wedges.
recipe adapted from Pillsbury