Lemon Shortbread

 

1½ cups (350 g) butter,

2¼ cups (350 g) flour

2 large pinches salt

Zest of 2 small lemons

1 cup (140 g) powdered sugar, sifted

2-4 Tbsp. sugar, for topping

 

Have ready a 9X13 pan, lined with parchment paper.  Preheat oven to 350°.

In a large bowl mix soft butter with powdered sugar, salt and lemon zest.  Mix well so there are no lumps.

Add flour, mixing until it is smooth, well combined and no dry spots remain.

Transfer the dough to the prepared pan, scattering small amounts on the bottom.

With your hand, lightly pat the dough until it covers the whole surface. Make sure the edges are covered. Make it as even as you can.

Bake shortbread for 40-45 minutes, until top is dry, it has puffed a little and is beginning to color.

Let cool 10 minutes on a wire rack and carefully cut into sticks with a pizza cutter.

Let cool completely, lift off the pan with the aid of the parchment paper and carefully break each piece.

Keep in airtight cookie jars or tins.

This recipe can be found here.

Caramel Filled Morsel Chocolate Chip Cookies

 

2¼ cups flour

1 tsp. baking soda

1 tsp. salt

1 cup butter

¾ cup sugar

¾ cup brown sugar

1 tsp. vanilla 

2 large eggs

9-oz. pkg. NESTLÉ Caramel Filled Morsels

1 cup chopped walnuts

Preheat oven to 375°F.

Combine flour, baking soda and salt in small bowl.,  Set aside

Beat butter, sugars, and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts.

Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until golden brown.

Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

This recipe can be found here.

Baklava Cookies

 

¼ cup butter

1/3 cup powdered sugar

3 Tbsp. honey

3/4 cup walnuts finely chopped

¼ tsp. cinnamon

1 pkg. sugar cookie dough

 

In a small saucepan, over low heat, melt butter; stir in the powdered sugar and honey. Bring to a boil and remove from heat.  Stir in walnuts and cinnamon.

Let it cool for 30 minutes.

Preheat oven to 350 °.

Scoop cookie dough into 1-inch balls.  Place 2 inches apart on a cookie sheet with silicone baking mat.

Bake for 10 minutes or until set. Remove cookies and place a small dollop of nut mixture in the center of each cookie.

Bake another 2-3 minutes until done.

Transfer to wire rack to cool.

This recipe can be found here.