Tag Archives: Cookies & Bars

Shortbread Cookies with Lemon Glaze



Homemade shortbread cookies are already a favorite of mine- buttery, flaky, delicious, and… dangerous!

But then top them with this pretty lemony glaze that gives a pleasant little tartness, and my oh my! They become ‘to-die-for’!


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Shortbread Cookies with Chocolate Buttercream


Two excellent recipes-  shortbread and buttercream- combine to make a very special cookie!

Forget the store-bought, processed shortbread cookies. You can easily make your own. These cookies are buttery, flaky, crispy- perfect shortbread!  Really, they are delicious all alone, but, to dress ’em up a bit, I added my favorite Chocolate Buttercream icing (which could be eaten by the spoonful instead of on a cookie!) I also think they turn out beautiful, and the recipe makes a lot of cookies, too!

  • 3 sticks of butter
  • 1 cup sugar
  • 1 1/2 tsp. vanilla
  • 3 1/3 cups flour
  • 1/2 tsp. salt

Beat the butter and and sugar in a mixer until fully combined. Add vanilla.

Add the flour and salt to the butter mixture and mix until a crumbly dough is formed.

P1020164 Divide into two balls and flatten each slightly on plastic-wrap. Wrap up and refrigerate for 25 minutes.

Take the dough out and starting with one of the sections of dough, gently roll out to about 1/4in thickness.


Using a round biscuit cutter, cut out the dough. Use a metal spatula to transfer to an ungreased cookie sheet.

Bake @ 325 for about 18 minutes- just until starting to brown.


Remove to a wire rack to cool.

Once the cookies are completely cool, we’ll add the chocolate buttercream!


  • 1 stick butter, softened to room temperature
  • 1/4 cup milk
  • 1/4 tsp. salt
  • 1 tsp. vanilla
  • 3 1/2 cups confectioners sugar
  • 6-8 T. cocoa
  • 2 T. margarine, softened
  • Dash of salt
  • Milk

Place 1 stick margarine, 1/4 c. milk, 1/4 tsp.salt, and vanilla in a large mixing bowl.

Cover with about 2 cups of confectioners sugar. Begin mixing slowly.

Add the other 1 1/2 cups confectioners sugar, and slowly mix until sugar is moistened. Increase mixing speed and mix until blended and fluffy. If the icing still looks too soft, you can add up to another 1/2 cup of sugar.

In a separate small bowl, mix the cocoa, 2 T. margarine, and dash of salt- it will just be crumbly.


Add this to the prepared butter cream mixture and mix well.


Add milk a Tablespoon at a time until frosting reaches spreading consistency (approx. 2 Tbs.)

Ice the cookies however you like.


Peanut Butter Chocolate Chip Cookies


Cookies and milk is one of those wonderful, classic American combos. Who can resist a warm chocolate chip cookies straight from the oven? But not all cookies are equal! How many cookies recipes have I tried, I wonder, never to make them again? I bet you’re in that same camp.  A good cookie is a cookie you will make over and over again and love it every time.

This chocolate chip cookie is complemented with Peanut Butter, and it is one of my very favorite cookie recipes, if not #1! The bottoms turn just slightly crispy, but the middles are soft. I L.O.V.E. them! I usually add some wheat flour along with the all-purpose flour, to add a little nutrition, but also I actually like the texture better in these cookies with the addition of the wheat flour. That’s not something that works well with every cookie without making them dense or dry. But the peanut butter in these keep them nice and moist. Some cookies also don’t keep well, but I have found that these keep well for several days without losing their fresh taste. So, you see, you just can’t go wrong with this one! Go make a batch and see what I mean!

  • 1/2 c. butter (or margarine)
  • 1/2 c. sugar
  • 1/2 c. brown sugar
  • 3/4 c. peanut butter
  • 1 egg
  • 1/2 tsp. vanilla
  • 1 1/4 c. flour (or use 3/4 c. white flour & 1/2 c. wheat)
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 8 oz. chocolate chips

Cream together the P1010809margarine, sugar, brown sugar, and peanut butter. Add egg and vanilla Mix well. Stir in flour, baking soda, baking powder, and salt. Mix thoroughly. Gently stir in the chocolate chips. Drop onto ungreased cookie sheets. (I don’t do small cookies! I don’t use anything to measure them by- but just kind of ‘eye’ it. I would say approx: a little bigger than a heaping Tbs.) Bake at 350 for 9-10 minutes or until lightly brown. Do NOT over-bake. What makes these cookies so good is their softness- you lose that if you bake too long. So, only bake until they are slightly brown and don’t look overly gooey. Once you remove the cookies from the oven, allow them to sit for 1 minute before removing from pan. This will help them to set-up a little more. Remove to wire racks.

Expect to get about 18-24 cookies

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