Lemon Drop Cookies with Lemon Glaze: Two Heads are Better than One

Lemon Drop Cookies with Lemon Glaze

Pucker Up #2: Lemon Drop Cookies

Hi everybody,

I  know it's not Spring Time yet, with these lemony treats and all but, I still have some more Meyer Lemons I wanted to use up. Although freezing lemons is a breeze, it nice to have fresh lemons to work with too. When I saw this recipe, I had to give it a try! Lemon Heads have always been one of my childhood favorite candies.

Lemon Drop Cookies adapted Jane in the Kitchen  from 5 Star Recipes from Latter Day Saints

2 c. sugar

1 1/2 cup butter flavored shortening

3 eggs

2 tsp. vanilla

1 tsp. lemon extract

4 c. flour

1 1/2 tsp soda

1 1/2 tsp baking powder

1 tsp. salt

Finely chopped zest of one lemon

1 (6-oz) package lemon drops  (Lemon Heads Candy)

2 c. powdered sugar

juice of two lemons

Preheat oven to 350 degrees. In mixing bowl, cream sugar, shortening, and eggs; add flavorings. 

Stir in dry ingredients, lemon zest, and crushed lemon drops (you can crush them  in a blender). 

Roll into balls (I used my medium OXO Good Grips Cookie Scoop), flatten slightly, and bake on parchment lined (if you don't use parchment or a Silpat Baking Mat, cookies will stick to pan)  place on baking sheet for 10 to 12 minutes. 

Let cool slightly on pan for a couple of minutes. Make a glaze by mixing powdered sugar with lemon juice. (Since I still had some glaze leftover from yesterday cookie, I used that.) Brush glaze over cookie tops. Let cookies cool completely. (I drizzle the glaze.)

 Makes 4 to 5 dozen cookies.

What I Did and/or Think:
I follow the recipe as directed up until the variation below. "Two heads are better than One" as the phase goes, in this case I'm talking cookies. So I decided to have a little fun with about 1/3 of the dough, making a variation to the recipe.

White Chocolate Coconut-Lemon Drop Cookies   Mixed in 1/2 cup white chocolate chips and 1/3 cup shredded coconut after adding the dry ingredients and continue as directed. 

The Taste: I LOVE, LOVE, LOVE both cookies version. I love lemons. The sweet tangy flavor dancing on my taste buds, have me humming a happy tune for the remaining part of my day. REPEAT is a MUST!

ENJOY! Come again... 

Linked to:
Farm Girl Friday Blog Fest: Fresh Eggs Daily  
The Better Baker Weekend Potluck
Foodie Friday @ Simple Living 
Shaken Together Life: {what's shakin' link party} 
Foodie Friends Friday @ Foodie Friends Friday  
  @ 21st Century Housewife
Sweet 2 Eat Baking: Sugar & Slice Sunday
Melt In Your Mouth Monday @ Make Ahead Meals for Busy Moms 

Lemon-Pecan Cranberry Squares

Lemon-Pecan Cranberry Squares

Hi everybody, 

I'm taking a break from my sourdough baking to do another recipe.  Pucker-up y'all because this recipe is all about the lemon.  Lemon in the crust, lemon in the filling, and lemon in the glaze! And the best part about this is I'm using Meyer Lemons! Here's what I did...

LEMON-PECAN CRANBERRY SQUARES slightly adapted Southern Living 1989 Annual Recipes

 Ingredients:

1st. layer:
1 1/4 cups all-purpose flour
1 cup old-fashion oatmeal
1/3 cup brown sugar
1 teaspoon grated lemon rind, 
3/4 cup butter or margarine, softened
2nd. layer:
1 cup flaked coconut
2 teaspoon lemon rind 
1 (14-ounce) can sweetened condensed milk
1 cup chopped pecans
1 cup dried cranberries (craisins)
Glaze:
1 1/2 cup powdered sugar (not shown)
Juice of 1 lemon  (since it a Meyer Lemons , I only use 1/2 of lemon)

Combine flour, brown sugar, oatmeal and 1 teaspoon lemon rind in a mixing bowl.

Cut butter into flour mixture with a pastry blender until mixture resembles coarse meal. 
Press firmly and evenly into an ungreased 13- x 9- x 2 inch baking pan. Bake at 350° for 15 minutes.

Sprinkle coconut over baked layer; set aside.
Combine condensed milk and remaining 2 teaspoons lemon rind; drizzle evenly over coconut. 

Sprinkle pecans and cranberries/craisins on top, pressing down slightly.

Bake at 350° for 20 minutes. Cool on a wire rack and glaze. For the glaze; blend well and spread over cooled cookies Cut into squares. Yield: 3 1/2 dozen.

The Taste: I love the taste of lemony buttery oatmeal cookies, and these are really delicious with the craisins and coconut for a nice festive look. This is one of my favorite combination, so it is definitely a REPEAT!

ENJOY! Come again...

Linked to:
Bizzy Bake Recipe Box
Show and Share Wednesday Semi-Homemade Mom  
What I Whipped Up Wednesday @ Sugar and Dots  
Show Case Your Talent  @What's Cooking Love
Link it Up Thursday @ Seven Alive
The Better Baker Weekend Potluck  
Foodie Friday @ Simple Living 
Shaken Together Life: {what's shakin' link party}
Foodie Friends Friday @ Foodie Friends Friday 
   @ 21st Century Housewife
Sweet 2 Eat Baking: Sugar & Slice Sunday
Flour Me With Love: Mix it up Monday!
Melt In Your Mouth Monday @ Make Ahead Meals for Busy Moms 

Honey Wheat Sourdough Rolls: Baking & Cleaning

Honey Wheat Sourdough Rolls: Baking & Cleaning

 Hi everybody,

The Connecticut shooting is still weighing heavy on my heart, I just can't imagine what the parents are going though. My thoughts and prayers are still with them...

In times of despair... when I'm feeling hopeless, I sometimes find I little distraction in baking and cleaning. Yesterday I  mixed up 4 batches of the Sourdough French Rolls, but making them more healthier with a honey wheat variation. It basically the same recipe with a few changes here and there. Here's what I did...

 SOURDOUGH ROLLS

Honey Wheat Sourdough French Rolls

Prep: 15 min. + rising  BAKE: 20 min. + cooling

1   package (1/4 ounce) active dry yeast
1 3/4  cups warm water (110° to 115°)
2 cups wheat flour
2 1/4  cups all purpose flour
1/4 cup Sourdough Starter - Taste of Home  
2 tablespoons vegetable oil
2 tablespoons honey
2 teaspoon salt

Italian Garlic Butter Topping

2 tablespoons garlic butter, melted
1 tablespoon Italian Seasoning

1. In a large mixing howl, dissolve yeast in warm water. Add Starter, oil, honey and salt;

add the flours, mix well.

Turn onto a floured surface; knead gently 20-30 times (dough will be slightly sticky).
Place in a greased bowl, turning, once to grease top. Cover and let rise in a warm place until doubled, about 1 to 1-1/2 hours.

Punch dough down. Turn onto a lightly floured surface; divide in half. Divide each halves in half again to make 4 equal parts. Shape into hoagie-style rolls. (See photos on Sourdough French Rolls) Place onto greased baking sheets. Cover and let rise until doubled, about 30 minutes. Brush roll gently with garlic butter and sprinkle with Italian Seasoning. Bake at 400° for 20 minutes.

I love the slight hint of honey of these rolls. I was just playing around with the topping but I love the flavor it added to the rolls as well. I'm so glad I made extra batches because they are a new favorite at my house. Definitely REPEATING!

ENJOY! Come again...

Honey Wheat Sourdough Mini Rolls (see photos for Mini Herbal "Hoagie" Rolls

Linked to:
YeastSpotting! @ wildyeast 
BYOB @ girlichef: BYOB - Bake Your Own Bread 
Jaime @ Mom's Test Kitchen
Zentmrs: Tuesday's Table 
Tuesday-Talent-Show:  Chef In Training 
Kathe With an E You're Gonna Love It 
Show Me What Ya Got 
33 Shades of Green-Tasty Tuesday
Show Me What You Got Tuesday's at ODH 
Trick or Treat Tuesday: Inside BruCrew Life