Lemonade Cookies

Got this from a cookbook done by our Med/Surg department at work. These sound YUM!

3 cups sifted flour
1 tsp baking soda
2 eggs
1 cup softened butter
1 cup sugar
1-6oz can frozen lemonade

Cream the eggs, butter and sugar with 1/2 of the lemonade in mixer. Add other ingredients, leaving 1/4 of the lemonade out. Drop onto baking sheet and bake 8 minutes at 400 degrees. Brush cookies with remaining lemonade and sprinkle with sugar (wonder if maybe it's powered sugar?)

If you try it, let me know what you think!

Coconut Treats (samoas)

Coconut treats

(samoas-from food network magazine)

I did not order any cookies this year, trying to be better and resist temptation! However, when I came across the recipe, I could not resist trying it out! This way, I can make them year round, right??

3 TBS cold unsalted butter

1/3 cup flour

1 and ½ cups shredded coconut

2 tbs packed brown sugar

¼ tsp salt

5 oz. semi or bittersweet chocolate-finely chopped

Caramel or dulce de leche ice cream topping

Toast coconut in oven until golden brown, let cool for a few minutes. Position a rack in the middle of the oven and heat to 350 degrees. Grease a 12 cup muffin pan with butter. Pulse the flour, ¼ cup coconut, brown sugar and salt in food processor until combined. Add the cold butter and pulse about 5 times, or until the mixture resembles wet sand with pea-sized pieces. Put 1 heaping tbs of the mixture in each muffin cup and press down. Bake until the crusts are golden about 20 minutes. Remove the pan from oven and sprinkle the chocolate evenly over each crust. Turn off the oven; return to pan to the oven to melt the chocolate, about 3 minutes. Sprinkle each crust with 1 TBS of the remaining coconut. Drizzle caramel topping over the coconut. Cool slightly, then freeze crusts in the pan until set, about 15 minutes. With a thin spatula, gently remove each crust from the muffin pan.

Peanut Butter Cream Sandwich Cookies

This recipe came to me from the family that had Antonio's work party at their house. They are yummy and pretty much dairy free (not sure if Egg counts as dairy or not?). Enjoy!

PREP: 50 MIN. BAKE: 7 MIN. PER BATCH

OVEN: 350° F
½ cup chunky peanut butter
½ cup shortening
1 cuup packed brown sugar
1 egg
1 tsp. vanilla
1 tsp. baking soda
1/8 tsp. salt
1¼ cups all-purpose flour
Granulated sugar

1 recipe Peanut Cream Filling

Preheat oven to 350° F. In bowl beat peanut butter and shortening with electric mixer on medium speed for 30 seconds. Add brown sugar, egg, and vanilla. Beat until combined, scraping sides of bowl. Beat in baking soda, salt, and as much flour as you can. Stir in any remaining flour.
Form dough into balls, using a level teaspoon each. (This seems small but I used ½ tablespoon and I think they were a little big.) Place 1½ inches apart on ungreased or parchment-lined baking sheets. Flatten by making crisscross marks with tines of fork dipped in sugar.
Bake 7 to 8 minutes or until edges are lightly browned. Cool on baking sheet 1 minute. Transfer to wire rack; cool.
Spread one teaspoon Peanut Cream Filling on flat side of half of cookies. Top with remaining cookies. Store in airtight container at room temperature up to 3 days. Freeze unfilled cookies up to 1 month.
MAKES 4 DOZEN SANDWICH COOKIES.

Insulated cookie sheets slow down baking, preventing burning. Darker sheets produce darker cookies, lighter ones, lighter results.

PEANUT CREAM FILLING In medium bowl whisk together ¾ cup chunky peanut butter, ¾ cup marshmallow crème, 3 tablespoons milk, ¾ teaspoon ground cinnamon, and ¼ teaspoon ground cumin. Gradually whisk in 3 tablespoons powdered sugar.

EACH COOKIE98 cal, 6 g fat ( g sat. fat), 4 mg chol, 69 mg sodium, 11 g carbo, 1 g fiber, 2 g pro. Daily Values: 1% calcium, 2% iron.