chewy caramel butter bars

My mother-in-law understands my long-standing love of baking. A few years back she gave me this  recipe book which is wholly dedicated to baking ooey-gooey, yummy treats -and this little guy's number finally came up.

If you don't like caramel, shortbread, or nuts, this butter bar is not for you.

I love these  Gooey Chewy Caramel Butter Bars. They were easy to make and man, they were good!

lemon bars

Ok, I've been making these for years. They are that good! and I know its not just me -they've had the endorsement of my professional baking buddies.

secret- it's the salt that makes these so good!

Lemon Bar Cookies

snickerdoodles

Can you believe I never ate a snickerdoodle until just a few years ago? We had just moved cross-country, and my pared down pantry was vacant of all liquids. I wanted to make to make cookies, but with three little kids at home, I didn't want to run to the grocery store just to purchase vanilla. So after scouring my family cook book, I came across this recipe from my sweet sister-in-law. No vanilla needed! It was perfect. After years of baking them, I've adapted it to the recipe below.

These make perfect little gifts or a post-lunch sweet. Give 'em a try.

 

lemon poppy-seed cookies

No matter what your weather outside, these little sunny babies will bring a ray of sunshine right in.

Recipe from
marthastewart.com

Ingredients

1/4 cup fresh lemon juice, plus 3 1/2 teaspoons freshly grated lemon zest (2 to 3 lemons)
8 ounces (2 sticks) unsalted butter
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
1 large egg
2 teaspoons pure vanilla extract
1 tablespoon poppy seeds, plus more for sprinkling

Directions

1. 
   Preheat oven to 375 degrees. Bring lemon juice to a simmer in a small saucepan over medium heat; cook until reduced by half. Add 1 stick butter; stir until melted.
2. Whisk together flour, baking powder, and salt. Cream remaining stick butter and 1 cup sugar on medium speed in the bowl of an electric mixer fitted with the paddle attachment. Mix in egg and lemon butter. Mix until pale, about 3 minutes. Mix in vanilla and 2 teaspoons zest. Mix in flour mixture and poppy seeds.
3. Stir together remaining 1/2 cup sugar and 1 1/2 teaspoons zest. Roll spoonfuls of dough into 1 1/2-inch balls; roll them in sugar mixture. Place 2 inches apart on baking sheets. Press each with the flat end of a glass dipped in sugar mixture until 1/4 inch thick. Sprinkle with seeds.
4. Bake until just browned around bottom edges, 10 to 11 minutes. Transfer to wire racks; let cool completely. Store in an airtight container up to 1 week.

Debbie Doos, Making the World Cuter, LinesAcrossMyFace, NifyThrifty, CRAFT, HomemakerOnADime, MadeByYou, MadSkills, SingingThreeLittleBirds, SweetAnneDesigns, S3, KeepingItSimple, HowtoNestforLess, NotJustaHousewife, CoastalCharm, Today'sCreativeBlog, KurtzCorner, Carolyn'sHomework, SugarBeeCrafts, ClaimingOurSpace, MyUncommonSliceofSuburbia, aBowlFullofLemons, CozyHomeScenes, theDelectableHome, BoogieboardCottage, theMommyClub, GingerSnaps, SavvySouthernStyle, NewlywedsOnaBudget, DIYByDesign, UncommonDesign, Michelle'sTastyCreations, LiveLaughRowe, ShabbyCreekCottage, FirefliesandJellbeans, HouseofHepworths, the36thAve, LovingThisCrazyLife, SomethingSwanky, FindingFabulous, AtthePicketFence, TheShabbyNext, ALittleKnickKnack, 30HandmadeDays, CheeriosAndLattes, It'sOverflowing, MopItUp, SouthernSunday, TheSweetDetails, ThriftyDecorChick, ClassyClutter, NYMelroseFamily, SundayRoundUp, TipJunkie, MakingLemonade

old fashion sugar cookies

These yummy little babies call for a smidgen of real lemon juice, a sprinkling of course sugar, and turn out super soft.

Recipe from
martha stewart

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 3/4 cups granulated sugar
• 1/4 cup packed light-brown sugar
• 1 tablespoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
• 1 cup unsalted butter, (2 sticks), softened
• 2 large eggs
• Sanding sugar, for sprinkling

Directions

1. Preheat oven to 350 degrees. Sift flour, baking soda, and salt into a bowl; set aside.
2. Put sugars and lemon zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed 30 seconds. Add butter; mix until pale and fluffy, about 1 minute. Mix in eggs, 1 at a time, and then the lemon juice. Reduce speed; gradually add flour mixture, and mix until just combined.
3. Scoop dough using a 2-inch ice cream scoop; space cookies 2 inches apart on parchment-lined baking sheets. Flatten cookies slightly with a spatula. Sprinkle tops with sanding sugar, then lightly brush with a wet pastry brush; sprinkle with more sanding sugar.
4. Bake cookies until golden, about 15 minutes. Let cool on sheets on wire racks for 5 minutes. Transfer cookies to racks using a spatula; let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.

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new old-fashion oatmeal sandwich cookies

I saw this recipe on another blog and I just had to try it. Handyman was out town, the kids in bed, the kitchen was clean, and I without any book to read. So what else to do? Bake, of course. And good thing, because the next day one of my friends was sick and this was the perfect dessert to go with the chili and cornbread dinner that I took her.

Let's face it, I didn't want these sweet little treasures sitting around my house -my little one ate one after lunch and then I packed up the rest. I love baking for other people!

Recipe from
Krafty Katrina

Ingredients

• 1 1/4 cups butter, softened
• 1 cup firmly packed brown sugar
• 1/2 cup sugar
• 1 large egg
• 2 tsp vanilla
• 1 1/2 cups flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp ground cinnamon
• 3 cups oats, rolled or quick

Directions

1. Preheat oven to 375F.Beat butter and sugars with an electric mixer at medium speed until creamy. Add egg and vanilla, beating well.
2. Combine flour, baking soda, salt, and cinnamon in a bowl and whisk together. Add to the butter mixture. Add oats; stir well.
3. Drop by rounded tablespoonfuls onto baking sheets lined with parchment paper. Bake at 375F for 9-11 minutes. Cool on pan 2 to 3 minutes. Remove cookies from pan and cool on wire racks.
4. Spread 1 tablespoon cream filling over bottom side of half of the cookies. Top with remaining cookies, right side up.

Cream Filling

• 1/2 cup butter, softened
• 2 cups powdered sugar
• 1 to 2 tablespoons whipping cream
• 1 teaspoon vanilla extract

Beat ingredients together until combined and light and fluffy.