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’!

 

Tips for Making the Perfect “Preacher Cookie”

Yes, the cookie with the most names. Many know it as the Preacher Cookie, we called them Fudgies  when I was growing up, some people call them No-Bake cookies, and my husband always called them Chocolate Oats– which is the name that has stuck with my family.

These are probably one of his very favorite things to eat ever- and my kids are right behind him. In fact, they “Chocolate-Oat” me to death! How about some variety, people? Nope- these are what they want.

So, seeing as I make these so frequently, I have discovered some tips that make these no-bake treats absolutely perfect.

Now, I know there are many different preferences when it comes to this popular cookie. But, I have found many versions end up sticky, or dry, or do not set properly.

In my world, the perfect Preacher Cookie will be:

• soft
• fudgey
• moist
• glossy
• set up in 10 minutes
• still taste good the next day

So- here are some tips.

Oatmeal-Raisin-Chocolate Chip-Almond Cookies

I love a good oatmeal cookie! And yesterday after lunch, I found myself really craving a good oatmeal cookie.

You know- one that is just taken from the oven… all warm and soft, with the chocolate chips still oozing and the raisins still plump. That is dangerous, let me tell you!

The Classic Snickerdoodle

Sugar and Spice and Everything Nice~ that could describe the classic Snickerdoodle cookie! They’re rolled in ‘sugar and spice’ (cinnamon sugar), they have a delicate flavor, they’re soft, and they have been baking into cute little round cookies in people’s kitchens for years now. I would say that is a pretty  nice cookie!

I’ve seen many recent versions of this cookie that have been dressed up, adding this and that in an effort, I guess, to make an old recipe new again. But I like old recipes!!

So, in an effort to keep the simple and basic alive and well, I share with you my go-to version for Snickerdoodles.

• 1 cup butter, softened (2 sticks)
• 1 1/4 cups sugar
• 2 eggs
• 2 3/4 cup unbleached, white flour (I did only 1 cup white and 1 3/4 cup white-wheat…you could adjust this as desired)
• 2 tsp. cream of tartar
• 1 tsp. baking soda
• 1/4 tsp. salt

Coating:

• 2 Tbs. sugar
• 2 tsp. cinnamon

In a mixing bowl, beat the butter, sugar, and eggs  until fluffy.

Add in the dry ingredients. Mix well.

In a small bowl, combine the cinnamon and sugar.

Roll the dough into balls- (approx. a heaping Tbs of dough at a time is what I do)

Roll the balls in the cinnamon sugar and place on an ungreased cookie sheet.

Bake at 400 for 8-9 minutes. They should be puffy and still look a little soft. (over-baking will make these dry)

Remove from the oven and allow to sit for a minute to set.

Remove to a wire rack.