Lemon Butter Bars

Lemon bars are a classic bar to make any time of year.

Preparation time: 30 min Baking time: 33 min

Yield: 16 bars

Crust Ingredients:
1 cup all-purpose flour
1/2 cup Butter, softened
1/4 cup sugar

Filling Ingredients:
3/4 cup sugar
2 Eggs
2 tablespoons all-purpose flour
3 tablespoons lemon juice
1 teaspoon freshly grated lemon zest
1/4 teaspoon baking powder

Topping Ingredients:
Powdered sugar

Heat oven to 350°F. Combine all crust ingredients in small bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Press onto bottom of ungreased 8-inch square baking pan. Bake for 15 to 20 minutes or until edges are lightly browned.

Meanwhile, combine all filling ingredients except powdered sugar in small bowl. Beat at low speed, scraping bowl often, until well mixed. Pour filling over hot, partially baked crust. Continue baking for 18 to 20 minutes or until filling is set.

Sprinkle with powdered sugar while still warm and again when cool. Cut into bars.

Crisp Cinnamon Stix

Bake and simply decorate these festive cookie strips for the holidays.

Preparation time: 15 min Baking time: 18 min

Yield: 50 cookies

1 cup Butter, softened
3/4 cup sugar
1 Egg, separated
1 teaspoon vanilla
2 cups all-purpose flour
2 teaspoons ground cinnamon
Red and green decorator sugars

Heat oven to 350°F. Combine butter and 3/4 cup sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg yolk and vanilla; beat until well mixed. Reduce speed to low; add flour and cinnamon. Beat just until mixture forms a dough. Pat dough into lightly greased 15x10x1-inch jelly-roll pan.

Beat egg white with fork in small bowl until frothy; brush over dough. Sprinkle with decorator sugars. Bake for 18 to 20 minutes or until set and lightly browned.

Immediately cut into 3x1-inch rectangles. Cool completely.

VARIATION: Cinnamon-Sugar Stix: Combine 2 tablespoons sugar and 1 teaspoon ground cinnamon in small bowl. Prepare cookie dough as directed above except sprinkle with cinnamon-sugar mixture instead of decorator sugars. Bake as directed above.

Recipe Tip
To give as a gift, place several stix in a large colorful mug and give with a package of cocoa.

Chewy Sauspan Blondies

There’s nothing as easy as this buttery blonde brownie recipe that you stir up in a saucepan in minutes.

Preparation time: 15 min Baking time: 22 min

Yield: 18 brownies

1 Half Stick of Butter (1/4 cup)
1 cup firmly packed brown sugar
1 Egg
2 teaspoons vanilla
1 cup all-purpose flour
1/4 teaspoon salt
1/4 cup chopped pecans
Powdered sugar

Heat oven to 350°F. Melt butter in 2-quart saucepan over medium heat (2 to 3 minutes). Add brown sugar; mix well. Cool 10 minutes. Stir in egg and vanilla. Add flour and salt; mix well. Stir in pecans.

Spread batter into lightly greased 8-inch square baking pan. Bake for 22 to 27 minutes or until set. Cool completely. Sprinkle with powdered sugar.

Slice and Bake Shortbread Cookies

Melt-in-your-mouth cinnamon shortbread cookies that are ready in minutes and inexpensive to make.
Preparation time: 40 min Baking time: 7 min


Yield: 3 1/2 dozen cookies

1 cup Butter, softened
1/2 cup firmly packed brown sugar
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1/2 cup sugar
1 teaspoon ground cinnamon

Combine butter, brown sugar and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour. Beat, scraping bowl often, until mixture leaves side of bowl and forms a smooth, soft dough.

Divide dough in half. Shape each half into 6x2-inch round log. Wrap each log in plastic food wrap; refrigerate at least 2 hours.

Heat oven to 375°F. Cut logs into 1/4-inch slices with sharp knife. Place 1 inch apart onto ungreased cookie sheets. Bake for 7 to 9 minutes or until lightly browned on edges. Let stand 5 minutes before removing from cookie sheets.

Meanwhile, combine sugar and cinnamon in small bowl. Roll warm cookies in cinnamon-sugar mixture.



VARIATION:
Marbled Slice & Bake Shortbread Cookies:
Melt 2 (1-ounce) squares semi-sweet baking chocolate* in 1-quart saucepan over low heat; cool 5 minutes. Prepare dough as directed. Remove half of dough from bowl; set aside. To remaining dough in bowl, add cooled melted chocolate. Beat at low speed just until mixed. Divide white and chocolate doughs into 2 pieces each. Shape each piece into a 6-inch log. Press and mold together 1 white and 1 chocolate log to create marbled effect. Shape marbled dough into 6-inch log. Repeat with remaining 2 pieces of dough. Wrap each log in plastic food wrap; refrigerate until firm (at least 2 hours). Slice and bake as directed above. Roll warm cookies in sugar. *Substitute 1/3 cup real semi-sweet chocolate chips, melted and cooled.

Cathrine's Heavenly Holiday Cookies

A hint of cinnamon and nutmeg makes these buttery cookies extra special!
Preparation time: 45 min Chilling time: 3 hrs Baking time: 8 min


Yield: 3 1/2 dozen cookies

Cookie Ingredients:
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup Butter, softened
3/4 cup sugar
2 Eggs
1 teaspoon vanilla

Sugar Mixture Ingredients:
1/2 cup sugar
1/4 teaspoon ground cinnamon

Combine flour, baking powder, 1 teaspoon cinnamon and nutmeg in medium bowl. Set aside.

Combine butter and 3/4 cup sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and vanilla; continue beating until well mixed. Reduce speed to low; add flour mixture. Beat until well mixed. Cover; refrigerate until firm (3 to 4 hours).

Heat oven to 375°F. Combine 1 cup sugar and 1/2 teaspoon cinnamon in small bowl. Shape rounded teaspoonfuls of dough into 1-inch balls. Roll in sugar mixture. Place 2 inches apart onto ungreased cookie sheet. Bake for 8 to 10 minutes or until set.

Roll in sugar-cinnamon mixture again while warm, if desired.

Raspberry Almond Shortbread Thumbprints

Taste these buttery thumbprint cookies filled with raspberry preserves and drizzled with an almond glaze. They're special to serve, yet easy on your baking budget.
Preparation time: 45 min Baking time: 14 min


Yield: 3 1/2 dozen cookies

Cookie Ingredients:

1 cup Butter, softened
2/3 cup sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup raspberry jam*

Glaze Ingredients:

1 cup powdered sugar
2 to 3 teaspoons water
1 1/2 teaspoons almond extract


Combine butter, sugar and 1/2 teaspoon almond extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour. Beat, scraping bowl often, until well mixed. Cover; refrigerate at least 1 hour.

Heat oven to 350°F. Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb (edges may crack slightly). Fill each indentation with about 1/4 teaspoon jam.

Bake for 14 to 18 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheets. Cool completely.

Combine all glaze ingredients in small bowl with wire whisk until smooth. Drizzle over cookies.


*Substitute 1/2 cup of your favorite flavor jam.

Candy Cane Cookies

It takes only a few ingredients to make this cookie. Shape the dough into candy canes and roll in decorator sugar. Easy, inexpensive and special in the holidays!

Preparation time: 40 min Baking time: 8 min

Yield: 5 dozen cookies

1 1/4 cups all-purpose flour
3/4 cup LAND O LAKES® Butter, softened
1/2 cup cornstarch
1/3 cup powdered sugar
2 teaspoons vanilla
3/4cup decorator sugar


Heat oven to 375°F. Combine flour, butter, cornstarch, powdered sugar and vanilla in large bowl. Beat at medium speed, scraping bowl often, until mixture forms a dough.

Divide dough into fourths. Divide each fourth into fourths, for a total of 16 pieces. Shape each piece into thin 15-inch rope. Cut each piece into 4 (3-inch) lengths. Place 1 inch apart onto ungreased cookie sheets. Shape into candy cane-shape.

Bake for 8 to 10 minutes or until lightly browned on edges. Cool 1 minute; remove from cookie sheets. While cookies are still warm, dip into decorator sugar.


Tips for successful Candy Cane Cookies:

• This cookie is a shortbread-type cookie with a high proportion of butter to flour and sugar. The dough may seem slightly more crumbly. Egg is not an ingredient in this type of cookie.

• Be sure to measure all ingredients accurately using the proper measuring cups. For dry ingredients use graduated metal or plastic measuring cups. Spoon the dry ingredient lightly into a measuring cup. Do not tap or shake the cup or scoop the ingredient into the cup. Level off any excess amount by running a straight-edge or table knife across the top.

• Use measuring spoons to measure liquids in this recipe rather than tableware spoons for accuracy.

• The butter in this recipe should be softened, but not melted. For best results let butter stand at room temperature for 20 to 30 minutes before mixing the cookie dough. Or, cut the butter into chunks or pieces for easier mixing. Also, 3/4 cup butter equals 1 1/2 sticks of butter.

• If the dough is dry and crumbly after beating, add 1 to 2 tablespoons cream or soft butter, adding 1 tablespoon at a time until dough forms.



VARIATION:
Buttery Pretzel Cookies: Cut rolled out dough ropes into 5-inch lengths. Shape into pretzel-shape. Bake as directed. Dip in mixture of 3/4 cup sugar and 1 1/2 teaspoons ground cinnamon.