Lemon-Almond Sugar Cookies
I ran out of vanilla extract. And so these cookies were born. They are amazing. I don’t know if I’ll ever go back to plain old vanilla. For sugar cookies anyways. The fresh lemon zest adds a bit of freshness to them and they are worth every calorie. I made these babies small so you can consume more and not feel guilty. And perfect for little fingers too!
Lemon-Almond Sugar Cookies
4 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, at room temperature
1/2 cup shortening, at room temperature
1 cup granulated sugar
3 eggs
3 tablespoons milk
1 teaspoon almond extract
zest of 1 lemon
Almond Frosting
2 oz. cream cheese, softened
2 tablespoons butter, softened
4 1/2 cups confectioners sugar
1/4 cup milk
1 teaspoon almond extract
Directions:
In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside. Using a mixer, cream together the butter, shortening and sugar until light and fluffy. Add the eggs, one at a time until well incorporated. Add the milk, almond extract and lemon zest. Mix until creamy. Slowly add the flour mixture until well blended. Chill in the fridge for 30-60 minutes. On a lightly floured surface, roll out the dough to desired thickness (I like mine a bit thicker). Cut out into desired shapes using a lightly floured cookie cutter. Place on a baking sheet lined with parchment paper. Bake at 350 degrees for 9-12 minutes, less if you like them softer, more if you like them crispier.
For the Frosting:
Using a mixer, mix the cream cheese and butter until well blended and creamy. Add 2 cups of the sugar, milk, and almond extract. Blend until smooth. Slowly add the remaining sugar until smooth and creamy.
Enjoy!
xoxo
Steph
Double Chocolate Chip Coconut Cookies
Hey everyone! How has your summer been? Mine has been busy but very fun! It has been so weird not posting and hearing from ya’ll, so I am very ready to come back and try to get back into blogging again. I’m sure it will be a little slow but I will be back full time soon enough. I just wanted to check in with everyone and also to let you locals know about a boutique I am selling my sweets at next week in Layton (Utah). Stephanie’s Sweet Shop will be selling the very best yummy treats and I would love it if you stopped by to check it out! Email me at steph@stephanieskitchen.com if you want the address. The boutique will also have some awesome crafts made by my family and it will be so much fun so you don’t want to miss it! It is on Friday, September 25 from 9:00 am to 5:00 p.m and Saturday, September 26 from 9:00 am to 5:00 p.m.
Anyways, if you want to check this yummy recipe out, go to the Zupas blog and try these amazing cookies out! Talk to you later guys!
Chocolate Mint Brownie Cookies
I’m finally feeling human these days. It’s such a relief. I swear the last 6 months have been really challenging for me, but I’m trying to be positive and keep going. I do apologize for the lack of blogging. I’m sorry I haven’t been around to comment on your blogs either. I can’t promise I will get better because when I have this baby in just a few months, I’m sure it will become even more challenging. Three kids will keep me very busy, I’m sure. But I’m not giving up my blog. I love it and I’m proud of it and I am just going to do the very best I can. I appreciate everyone’s support. Food bloggers are the best! Everyone has been so kind and supportive and it sure means a lot to me! :)
Anyways, you have to try these cookies. I’m sure there are dozens of recipes out there for them, but I had a mint brownie recently that was similar and I wanted to turn it into a cookie. And that is just what I did! They are divine in every sense of the word. I devoured many in a very short period of time. Am I ashamed? No, I just blame it on the baby. I can do that you know. And I’m probably going to finish them off pretty soon. So there! Give them a try if you have any willpower!
And just so you know all of you locals…I have been asked to come back to Studio 5! I know, I was a bit surprised too. But I’m really excited. I already did the so nervous you want to throw up bit and so now that is out of the way I can just look forward to it and I don’t have to worry so much. I know how it works and I can just focus on the experience. Be sure to tune in if you wish, one week from today. Thursday, March 5th at 11:00 a.m. Thanks everyone, have a great weekend!!!
Chocolate Mint Brownie Cookies
recipe by Stephanie
For the cookies:
2 cups all purpose flour
3/4 cup unsweetened cocoa
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup butter, room temperature
1 cup granulated sugar
1 egg
1/2 cup milk
1 teaspoon vanilla extract
For the middle layer:
1 cup Guittard green mint chips, melted
For the frosting:
1/2 c. butter, at room temperature
1/2 c. unsweetened cocoa powder
4 1/2 c. confectioners’ sugar
1 tsp. vanilla extract
milk
1. In a medium bowl, whisk together the flour, cocoa, baking soda and salt. Set aside.
2. Using a mixer, cream the butter and sugar and mix until fluffy, about 2 minutes. Add egg, milk and vanilla. Slowly add the flour mixture until well combined.
3. Using a 2 inch ice cream scoop, scoop the dough onto a baking sheet lined with parchment paper. Bake at 350 degrees for 9-11 minutes or until firm. You don’t want to underbake or overbake these cookies. Let cool.
4. Spread a layer of the melted mint chips over the cookies. Put them into the fridge to let them set for about 10 minutes. Meanwhile, make the frosting.
5. Using a mixer, cream the butter. Whisk together the confectioners’ sugar and cocoa until well combined. Slowly add to the butter. Add the vanilla and a dash of milk at a time until the consistency is thick enough to spread on the cookies. Beat until smooth. Spread the frosting over the mint layer.
Enjoy!
Snickerdoodles
Hey there everyone, can you believe I’m posting so soon? It’s only been 4 days! I surprised myself too. All of a sudden, my cooking is back in full force and I’m having to pace myself or I would be in the kitchen all day everyday, and my kids wouldn’t handle that very well. Since they still need me for almost EVERYTHING I have to put them first, but when I have time it’s all I want to do! Yay!
I’m actually surprised I haven’t posted this recipe before. Yes, everyone has a snickerdoodle recipe, but these are by far the BEST recipe I have ever tried. And I’ve tried a lot. But I’ve been making these for my husband almost every weekend for years, only because he begs me too. He loves them. No, he worships them. They are scrumptious! Give them a try!
And just a heads up for all of you lovely Utah-ns. Is that what we call ourselves? Anyways, I was asked by a local news talk show (Studio 5) to do a cooking segment on Thursday the 22nd at 11:00 if you want to tune in. This is my very first EVER cooking segment and I am super nervous, but I couldn’t pass up this opportunity. I’m really excited. I will also be having a little chat with the hosts about us Foodies, who we are and why we do what we do. If anyone more experienced than me has any advice for me, I would love it more than anything!!! So, if you live here in Utah, tune in! Channel 5, KSL, Studio 5. Have a great week!
Snickerdoodles
makes 3 dozen
3 cups all purpose flour
2 teaspoons cream of tarter
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups granulated sugar
1 cup butter, softened
2 eggs
1/4 cup sugar
2 teaspoons ground cinnamon
1. In a medium bowl, whisk together the flour, cream of tarter, baking soda and salt. Set aside.
2. Using a mixer, cream the sugar and butter until light and fluffy. Add in eggs. Slowly add the flour mixture and mix until well incorporated.
3. Mix together the 1/4 cup sugar and cinnamon. Shape in to 1 1/2 inch balls and dip in the cinnamon-sugar mixture. Place on a baking sheet lined with parchment paper and bake at 350 degrees for about 10-12 minutes. Do not over bake or they will be too crispy. Bake just until light and golden.
Chocolate Mint Cookies
Sorry for the long absence yet again. I’ve still been struggling to get in the kitchen. And when I do, it’s usually just for Chocolate Chip Cookies and I can’t necessarily blog about the same old cookie time and time again, right? This pregnancy has been challenging for sure. And it hasn’t let up yet, so keep your fingers crossed for me will you please? Hopefully the sun will shine again here soon! I promised myself not to go that long between posts again. I just have to get back in the swing of things. Otherwise I start feeling stressed and very guilty. But please, bear with me…again.
So an excellent foodie and fellow Cafe Zupas blogger, Jen from Delightful Delicacies, posted these Andes Mint cookies the other day and as soon as I laid eyes on them, I knew we were meant to be, the cookie and I that is. Just up my alley. I love chocolate and mint, as you can tell from my last posts which have been all chocolate. I need to start mixing it up a bit don’t I? Well if you haven’t checked her blog out yet, do. You will love it instantly. And if you love chocolate and mint, try these cookies. Now. So good!
Andes Mint Cookies
recipe from here
¾ c. butter (1½ stick)
1½ cup brown sugar
2 Tablespoons water
12 oz. (2 cups) chocolate chips (I do 1 cup bittersweet, 1 cup semi)
2 eggs
2 ½ cups flour
1 ½ teaspoon baking soda
½ teaspoon salt
In a large bowl melt together the butter, brown sugar, water and chocolate chips. *I microwave it for a minute at a time stirring after each until melted.
Beat in eggs, add in sifted remaining dry ingredients until blended. Chill 1 hour or overnight. Shape into 1 inch balls and place on greased cookie sheet. Bake @ 325°F for 8-10 minutes. Place mint on top, you may want to place back in the oven for a second or two. Spread when melted. Let cool completely; or not.
I hope everyone has a Happy Holiday!
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