Sunday, July 19, 2009

Recipe Addendum.

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I had a request for the dessert recipes from my party last weekend. Everyone at the party seemed to enjoy them.

Lemon Gingersnaps
From Tables of Content

Cookies:
4 c flour
2 t baking soda
1 t ground cinnamon
1 t ground cloves
1 t ground ginger
1½ c butter or shortening, softened
2 c sugar
½ c molasses
2 eggs, beaten
½ c sugar

Lemon Glaze:
1 lb. confectioners’ sugar (powdered sugar)
⅓ c fresh lemon juice
2 t grated lemon zest (about one large lemon)

Cream butter and 2 cups sugar on medium speed until light and fluffy. Add molasses and eggs and beat until smooth. Sift together flour, soda, cinnamon, clover and ginger then add to mixing bowl and beat until combined.

Shape the dough into 1” balls and coat with the remaining ½ cup of sugar. Arrange the balls on a parchment-covered cookie sheet and flatten slightly with the bottom of a glass. Bake at 375° for 8-10 minutes. Remove from cookie sheet to cool.

Combine the powdered sugar, lemon juice and zest in a small bowl and beat until smooth. Spread the glaze over slightly warm cookies.

Makes 5 dozen cookies. (It made much more than this for me. Consider cutting the recipe in half. Also, I used half butter and half shortening but would use all butter next time because I think these cookies are better a little flatter.)


Rocky Road Fudge Bars
From Tables of Content

Crust:
1 c flour
1 c sugar
1 t baking powder
½ c butter
1 oz. unsweetened chocolate, chopped
¾ c chopped pecans
2 eggs, lightly beaten
1 ½ t vanilla

Filling:
8 oz. cream cheese, softened
½ c sugar
¼ c butter
1 egg
2 T flour
½ t vanilla
¼ c chopped pecans
1 c semisweet chocolate morsels
2 c miniature marshmallows

Frosting:
¼ c butter
¼ c milk
1 oz. unsweetened chocolate, chopped
2 oz. cream cheese
3 c confectioners’ sugar
1 t vanilla

For the crust, sift together flour, sugar and baking powder. Melt the butter and chocolate (I microwaved them for 90 seconds at 50% power). Stir in the flour mixture, pecans, eggs and vanilla. Spread in a greased and floured 9 x 13” pan.

For the filling, beat together the cream cheese, sugar, butter, egg, flour and vanilla at medium speed until smooth and fluffy. Stir in the pecans and spread over crust. Sprinkle evenly with chocolate chips. Bake at 350° for 25-35 minutes or until the edges pull away from the pan. Sprinkle with marshmallows and bake 2 minutes longer.

For the frosting, microwave butter, milk, chocolate and cream cheese at 50% power until melted (I started with 90 seconds and then stirred and microwaved 30 seconds longer). Stir in powdered sugar and vanilla until smooth. Immediately pour over the warm baked layers and swirl with a knife to marblize.

Chill for an hour or until set. Cut into bars and store, covered, in the refrigerator.

Makes 4 dozen bars.

6 comments:

DawnW said...

Thank you for posting! I can't wait to make them!

Melissa said...

Yum! Thank you for sharing the recipe.

Happy Sunday!

Laura said...

Oh my goodness!! That looks soooo yummy!

Linda at Lime in the Coconut! said...

Well.....YUUUM!! They look luscious...particularly the iced gingersnaps. YUUM!

Kate said...

Beautiful images...beautiful cookies!!! I will have to give them a try!!

Buzzings of a Queen Bee! said...

Oh my gosh, those gingersnaps sound amazing! I am a sucker for anything when I see a photo of how amazing it looks! :)
Carrie