Ladyfingers

Adapted from allrecipes.com

4 eggs, separated
2/3 cup white sugar
1 tsp. vanilla extract
7/8 cup all-purpose flour

Directions
Preheat oven to 400 degrees F (205 degrees C). Line two 17 x 12 inch baking sheets with baking parchment. Fit large pastry bag with a plain 1/2 inch round tube.

Place egg whites in bowl and beat on high until soft peaks start to form. Slowly add 2 tablespoons of the sugar and continue beating until stiff and glossy.

In another bowl beat egg yolks, vanilla extract and remaining sugar. Whip until thick and very pale in color.

Sift flour and baking powder together on a sheet of wax paper.

Fold half the egg whites into the egg yolk mixture. Fold in flour, and then add the remaining egg whites. Transfer mixture to pastry bag and pipe out onto prepared baking sheet. Bake 8 minutes.

Sugar Cookies (Best Ever!)

We've been making this recipe for as long as I can remember!

1 c. butter
1 c. sugar
1 egg
1 tsp. vanilla
3 Tb. cream or milk
3 c. flour
1/2 tsp. salt
1 1/2 tsp. baking powder

Cream butter and sugar. Add egg, cream and vanilla and mix until blended. Add dry ingredients. Divide into 3 or 4 rounds and roll out. Cut with seasonal cookie cutters. Bake at 400 degrees for 5-8 min. until barely golden. Ice with your favorite frosting and top with sprinkles. Make 5-6 dozen.

Triple Chocolate Chip Cookie Pizza

This is a family favorite! I adapted this alot from a Pampered Chef recipe.

1 cups (2 sticks) butter
3/4 c. packed brown sugar
3/4 c. sugar
1 tsp. vanilla extract
2 eggs
3 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 package (11.5 oz.) dark or semi-sweet chocolate chips

Heat oven to 375 degrees F. Beat butter, sugars, and vanilla with mixer until creamy. Add eggs; beat well. Stir together dry ingredients and gradually add to butter mixture. Stir in chocolate chips. Roll dough into a 1/4 in. thick circle on baking stone (or press into bar pan). Bake 12-15 minutes until edges are set and cookie is lightly browned - it will still be soft. Remove from oven; cool 10 minutes. Loosen cookie from stone and cool completely.

Topping:
2 squares white chocolate for baking
2 Tb. milk
1 package (8 oz.) cream cheese
1/4 c. powdered sugar
1 c. whipped topping
1 lb. Strawberries
3/4 c. semi-sweet chocolate chips
1 tsp. vegetable oil

Melt white chocolate and milk in microwave on High for 1 min. Stir until chocolate is melted and mixture is smooth. Microwave and additional 10-20 seconds if needed. Cool slightly. Combine cream cheese and sugar - mix well. Gradually stir in white chocolate mixture; mix until smooth. Fold in whipped topping. Spread mixture over cooke.

Arrange Strawberries and/or any other desired fruit over cream cheese mixture. Combine chocolate chips and oil and melt in microwave for 30 seconds or until choclate is melted and smooth. Drizzle over fruit. Refrigerate at least 30 minutes. Cut into wedges.

Chocolate Chip Almond Muesli Cookies

I came up with these cookies to use some ingredients I had on hand (almond butter and muesli). We really liked them!

1 c. butter
1-1/2 c. brown sugar
14 oz. almond butter (could use peanut butter)
1-1/2 tsp. vanilla
2 eggs
2 c. flour
1-1/2 tsp. salt
1-1/2 tsp. baking soda
2 c. muesli
12 oz. semi-sweet chocolate chips (white chocolate would be also delicious!)

Preheat the oven to 350 degrees. Cream butter, sugar, almond butter, vanilla, and eggs. Add flour, salt, and baking soda. Stir in the muesli and chocolate chips. Drop by Tablespoonfuls on baking sheet and bake for 12-15 minutes until golden brown on the outside. Cool slightly before removing to cooling rack.

Mocha Chip Meringues

This appeared in Everyday Food Jan./Feb. 2008

3/4 c. sugar
1 Tb. cornstarch
3 lg. egg whites, room temperature
1/4 tsp. salt
1 tsp. instant espresso powder
3 Tb. unsweetened cocoa powder
1/2 c. semi-sweet chocolate chips (I think mini would be best)

Preheat oven to 300 degrees F with racks in the upper and lower thirds. Line two lg. baking sheets with parchment paper. In a small bowl, whisk together sugar and cornstarch; set aside. In a large bowl, using an electric mixer, beat egg whites and salt on med. speed until frothy. Beating constantly, add sugar mixture slowly, beat until stiff, glossy peaks form, 6-8 minutes total (scrape down the bowl halfway through). Add espresso powder and cocoa; beat until well blended. With a rubber spatual, fold in chocolate chips.

Drop batter by level tablespoonfuls onto prepared baking sheets, about 1 in. apart. Bake until crisp, about 40 min. rotating sheets halfway through. Cool completely on sheet, about 20 min. Makes 48

Mexican Wedding Cakes

These are a little different than the traditional wedding cakes and I love them. Kyla's recipe!

1/4 lb. butter
1/3 c. powdered sugar
1 1/2 c. flour
1 tsp. vanilla
powdered sugar for rolling

Cream together butter and sugar. Add flour and vanilla. Roll small balls of dough and place on cookie sheet to b ake. Bake about 10 min. just before turning brown. Roll immediately into powdered sugar.

Iced Lemon Tea Cookies

This is from Kyla. These are delicious!

3/4 c. butter
3/4 c. shortening
1 1/2 c. sugar
1/4 tsp. baking soda
3 Tbsp. milk
1 egg
1 egg yolk
1 1/2 tsp. vanilla
4 1/2 c. flour
2 T. lemon zest
1 tsp. lemon extract

Cream butter, shortening, and sugar. Add milk, eggs, vanilla, lemon extract, and zest. Add in the flour until combined. Roll dough into a log, chill, and slice (or just roll them in balls and bake immediately). Bake at 350 degrees for 12-15 minutes. Cool and ice (recipe below).

Icing:
1/4 c. butter
2 c. powdered sugar
1 T. milk
1/2 tsp. lemon extract
1/2 tsp. vanilla

Combine all ingredients.