classic chocolate chip cookies

Prep time: 10-15 minutes

Cook time: 9 minutes

Total time: about 25 minutes

Yield: makes about 2 dozen cookies   

Ingredients

• 2/3 c shortening
• 2/3 c butter or margarine
• 1 c sugar
• 1 c brown sugar
• 2 eggs
• 2 tsp vanilla 
• 3 1/2 c flour
• 1 tsp baking soda
• 1 tsp salt
• 12 oz milk chocolate chips

Directions

Preheat oven to 375* and prepare 2 baking sheets with parchment paper or silicone baking mats and set aside.
Cream first 6 ingredients until thoroughly combined in an electric mixer. Add dry ingredients (flour, baking soda and salt) and mix 'em in well. Stir in chocolate chips (it just isn't the same if you don't steal a few). And you are ready to eat some dough! If you so desire, bake the cookies in the oven for 8-10 minutes, or until a appealing golden colour.

lemon burst cookies

Prep Time: 15 minutes

Cook Time: 13 minutes

Total Time: 28 minutes

Yield: about 2 dozen cookies

Ingredients

• 1 3/4 c all-purpose flour
• 1 1/2 tsp baking powder
• 1 tsp lemon zest
• 8 Tbsp (1 stick) unsalted butter, room temperature
• 1 c granulated sugar
• 2 large eggs, room temperature
• 2 drops lemon extract
• 1/2 c powdered sugar (for rolling) 

 Directions
Preheat oven to 350 degrees F, and line two baking sheets with parchment paper or silicone baking mat. Set aside.
In a large mixing bowl of a stand mixer, cream together butter and sugar until light and fluffy. That takes awhile, so meanwhile, as that creams, in a separate medium mixing bowl, whisk together flour and baking powder. Add zest and whisk it in (the lemon zest smells so summery, does it not?  I could fill my whole house with that wondrous aroma...)

In the mixer add eggs, one at a time and mix well, then add lemon extract. Mix again. With mixer on low speed, combine dry ingredients with the moist, only until just combined. Roll the dough into balls and coat in confectioners sugar by pushing the dough in little circles through the powdered sugar.  Place powdery dough balls on the baking sheets, leaving about 2 inches of space between them. Bake those cookies for 12 to 14 minutes (be patient! I know they smell good, but you'll be happier if you refrain from eating them while scorching hot) , or until puffed and bottoms just golden brown.
Cool on sheet for 2 minutes, then transfer onto a cooling rack....Okay, now you can eat one... or two... or three....

recipe found on http://www.crunchycreamysweet.com

School Lunch Peanut Butter Bars

My sister and I wanted to make some friends something that would be easy, but also delicious, so we made these! They taste JUST like the ones you get from elementary school lunch!

Ingredients:

1 1/2 C Flour

1¼ tsp. Salt

½ tsp. Baking Soda

¾ C Butter

¾ C Sugar

¾ C Brown Sugar

1 ½ tsp. Vanilla

1 1/2 C Creamy Peanut Butter (split)

2 Eggs

1 ½ C Quick Oats

Frosting:

½ C Butter (1 stick)

3 ½ C Powdered Sugar

2 T Cocoa

¼ C Milk (I use whatever I have in the fridge)

1 tsp. Vanilla

Directions:

Preheat oven to 350 degrees. In a small mixing bowl, mix together flour, baking soda and salt. In a large mixing bowl, cream together butter, sugars, 3/4 C peanut butter, eggs and vanilla until light and fluffy. Gradually add dry ingredients, just until incorporated. Then, stir in the oats. Spread onto a greased 11 x 15 Jelly Roll Pan (cookie sheet). Bake for 12-15 minutes, or until golden brown. Cool for 10 minutes.

The frosting is a two step process. First, whip the remaning ¾ C Creamy Peanut Butter until it becomes lighter colored and fluffy. Carefully spread the whipped peanut butter over the pan cookie.

Then, add butter to a small sauce pan and melt the butter. Add the milk and cocoa. Cook over medium heat, stirring constantly. Heat just until boiling. Remove from heat and add vanilla. Then, gradually add the powdered sugar. Stir until thickened. Pour over the peanut butter and gently spread over the cookie. Cool completely, and slice into bar cookies