Tag: dessert

Apple Butter Thumbprint Cookies

Apple Butter Thumbprint Cookies

Does the apple butter make these cookies look a little funky? Yes it does. Does it also make them freaking delicious? Also yes.

Holiday Peanut Butter M&M Bar Cookies

Holiday Peanut Butter M&M Bar Cookies

This classic Peanut Butter & M&M Bar Cookie recipe comes from our friends at Jif Peanut Butter

Cranberry-Lemon Sandwich Cookies

Cranberry-Lemon Sandwich Cookies

These lovely Cranberry Lemon Sandwich Cookies have a delicate crumb, and a bright lemony filling.

The recipe comes from Taste of Home Magazine sometime in the early 2000s, I think? The cook who submitted the recipe was named Patricia Michalski, and she identified them as Christmas Cookies, but I think they’re especially nice in the springtime. Hope you think so too!

Store these in an airtight container, and they’ll stay fresh for a week or two.

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red plate with sandwich cookies dotted with cranberries

Cranberry Lemon Sandwich Cookies


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  • Author: Retrogirl
  • Total Time: 0 hours
  • Yield: 4 dozen 1x

Description

These light cookies have a soft crumb, chewy dried cranberries, and a bright lemon filling


Ingredients

Scale

1 cup salted butter, softened

1 cup vegetable shortening

1 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

4 cups all-purpose flour

1 teaspoon cream of tartar

1 teaspoon grated lemon peel

1/2 teaspoon of salt

3/4 cup dried cranberries

FILLING:

2/3 cup salted butter, softened

23/4 cups confectioners sugar

1/4 cup milk

11/4 teaspoons grated lemon peel


Instructions

In a mixing bowl, cream the butter, shortening, and sugars.

Add the eggs, one at a time, beating well after each addition. Then add the vanilla.

Combine the flour, cream of tartar, lemon peel, and salt. Gradually add to the creamed mixer until fully combined.

Stir in the cranberries.

Cover and refrigerate two hours, then roll into 1 inch balls (I use a cookie/candy scoop), and place 2 inches apart on a parchment-lined baking sheet.

Flatten with the bottom of a glass that you’ve dipped in sugar, to keep the dough from sticking to it.

Bake in a preheated 350 degree oven for 12-14 minutes, or until the edges are lightly browned.

Let cool.

To make the filling:

In a mixing bowl, cream the butter, sugar, and peel. Slowly beat in the milk.

Spread the filling on the flat edge of one cookie, and top with another. The amount of filling that you use will depend on how full you like your sandwich cookies!

 

  • Prep Time: 2-1/4 hours
  • Cook Time: 12-14 minutes per sheet
  • Category: Baking
  • Method: baking
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Tennessee Honey Bourbon Balls

Tennessee Honey Bourbon Balls

This recipe is a variation of one that my mom made back in the 1970s. She used Bacardi Silver, which I find to be a little harsh, so I prefer to use Jack Daniels Tennessee Honey Bourbon. You can use whatever you like–a nice spiced 

Peanut Butter Fudge Puddle Cookies

Peanut Butter Fudge Puddle Cookies

These yummy chocolate peanut butter cookies are easier to make than you think, but are worth every bit of effort

Classic Springtime Hot Cross Buns

Classic Springtime Hot Cross Buns

There are many Hot Cross Bun recipes out there that give you the history of the buns and their religious connection, but I’m just going to share the recipe because they’re delicious and remind me of springtime. This particular Hot Cross Bun recipe is based on one from the Rumford Complete Cook Book from 1908. My edition is from 1948.

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Classic Springtime Hot Cross Buns


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  • Author: Retrogirl
  • Total Time: 2 Hours, 25 Minutes
  • Yield: 1216 1x

Description

These light sweet buns are perfect for springtime, and are often associated with the Easter holiday


Ingredients

Scale

4 cups sifted all-purpose flour

1/3 teaspoon salt

1/2 teaspoon ground cinnamon

2/3 cup raisins, currants, and candied fruit–whatever you like

1/4 cup vegetable shortening

1/3 cup granulated sugar

1 package quick-rise yeast

1/4 cup lukewarm water

1 cup milk

1 egg, slightly beaten

Confectioner’s sugar and heavy cream for the frosting


Instructions

Sift flour, salt, and cinnamon into a large bowl, then add fruit.

Scald the milk with the shortening and sugar, then cool to lukewarm.

Sprinkle the yeast over the warm water, and let it bloom for ten minutes. Add it to the milk mixture, along with the egg.

Make a well in the center of the flour mixture, then pour in the wet mixture and combine into a dough. Knead for 7-8 minutes, or 4-5 minutes with a dough hook and your electric mixer.

Cover with plastic wrap and let the dough rise in a warm place until doubled in size–approximately one hour.

When risen, divide the dough into 12-16 portions and form into rolls. Place them on a parchment-covered sheet and let rise again, 30-40 minutes.

Bake at 400 degrees 15 minutes, brush with milk or a beaten egg white, and bake an additional 5-10 minutes.

When cool, make a stiff frosting of confectioner’s sugar mixed with a bit of heavy cream, and pipe a cross shape onto the top of each bun.

Notes

To scald milk, pour it into a saucepan and bring it to just under a boil. When bubbles are forming around the edge of the pan, it’s ready. Let it cool 10 minutes before using in your recipe.

To proof the dough/let it rise, I like to use the Warmer setting on my oven, but any warm spot, out of drafts will do. I recently ready an article by someone who has a cooler kitchen, and had trouble getting her dough to rise. She now runs a cycle in her clothes dryer, and then sets the dough inside to proof. Whatever works, my loves!

 

  • Prep Time: 2 Hours
  • Cook Time: 20-25 Minutes
  • Category: Baking
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Old-Fashioned Puffy Molasses Cookies

Old-Fashioned Puffy Molasses Cookies

I often think of molasses cookies or spice cookies as a cool-weather treat, but these little gems would be just as welcome on your Independence Day table alongside some cool watermelon and a pitcher of icy lemonade! The recipe is from Rumford Baking Powder, in 

Sheet-Pan Scottish Shortbread Cookies

Sheet-Pan Scottish Shortbread Cookies

This post may contain affiliate links, which cost you nothing, but may earn me a tiny commission. (Except probably not, because I’m super-lame about posting regularly.) There’s nothing that screams COZY! like a plate of Scottish shortbread and a cup of tea. Shortbread can be 

Summery Coconut & Lime Pound Cake

Summery Coconut & Lime Pound Cake

A few years ago, I posted a recipe for a Classic Pound Cake from The Rumford Complete Cookbook. This recipe makes a loaf cake with a lovely crumb, wonderful flavor, and it’s neither too moist, nor too dry.

This pound cake recipe is a variation of the earlier recipe. The first edition of the book is from 1908, and my edition is from 1948. I’m not sure when the pound cake (or Plain Loaf Cake, as it’s listed) was added to the book, but it’s at least 75 years old.

It’s a cinch to make, and turns out beautifully every time!

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slices of pound cake with a glaze on top

Coconut Lime Pound cake


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  • Author: Retrogirl

Description

This moist cake is a snap to make, and is perfect for brunch, dessert, or tea time


Ingredients

Scale

1/2 cup butter

1 cup granulated sugar

2 eggs, beaten

1/2 cup whole milk

1 teaspoon lime juice

2 cups sifted all-purpose flour

1/4 teaspoon salt

2 teaspoons baking powder

zest of 1 lime

1/2 cup flaked coconut

For the Glaze:

1 cup confectioner’s sugar

juice of 1 lime, or a bit more


Instructions

Preheat your oven to 350 degrees.

Grease and flour a loaf pan (I use a standard Pyrex loaf)

Cream butter and sugar until it’s light and fluffy.

Add eggs, lime juice, and lime rind.

Add  milk alternately with flour, salt, and baking powder.

Stir in the coconut, then pour into your prepared pan.

Bake 45-55 minutes, or until the cake is golden on top, and a toothpick inserted in the center comes out clean.

Let Cool.

Stir together the confectioners sugar and juice of one lime until it makes a drizzle-able icing–not too thick that you need to spread it, but not too thin either. Add more lime juice if needed.

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My Tiny Sicilian Grandmother’s Orange Walnut  Coffeecake

My Tiny Sicilian Grandmother’s Orange Walnut Coffeecake

This coffeecake is full of walnuts and orange peel and Grandma’s love!