Lemon Shortbread Cookies.

Lemon Shortbread Cookies

Yields 1 1⁄2 dozen.

Ingredients:

1 cup butter, softened

1 cup powdered sugar

2 tablespoons fresh lemon juice

2 1⁄2 cups flour

Pinch of salt

Directions:

1. Preheat oven to 375 F. Line a baking sheet with parchment paper or a silicone baking mat.

2. In a large bowl, mix together butter, powdered sugar, and lemon juice with an electric mixer until thoroughly blended.

3. Sift flour into another large bowl. Add salt, and whisk to combine. Add to butter mixture, and mix until ingredients begin to stick together. Knead until a dough forms and comes together in a ball.

4. Roll dough out on a lightly floured surface to a little more than 1⁄4 inch thickness. Cut out rounds with a biscuit cutter, and transfer to prepared baking sheet using a pancake turner.

5. Bake for 6 minutes. These cookies should be underbaked and not at all browned.

6. Cool cookies on baking sheet for 1 minute, then carefully transfer to a wire rack to cool completely. Use a pancake turner to move them, as they’ll be very soft and crumbly. They’ll firm up as they cool.

NOTE: You can eat these cookies plain, or you can top them with a lemon glaze made by blending 1 cup powdered sugar, 1 tablespoon fresh lemon juice, 2 teaspoons grated lemon zest, and 1 tablespoon milk.

Chocolate Crispy Bars

Yields 1 dozen.

Ingredients:

1 cup sugar

1 cup corn syrup

1 cup peanut butter

6 cups crispy rice cereal

1 package (6 ounces) milk chocolate chips

1 package (6 ounces) semisweet chocolate chips

Directions:

1. Line the bottom of a 9-by-13-inch baking pan with parchment paper.

2. In an extra-large saucepan, combine sugar and corn syrup. Bring to a boil, then remove from heat. Stir in peanut butter until melted.

3. Add cereal, 1 cup at a time, mixing well after each addition. Mix thoroughly but gently, so you don’t crush the cereal.

4. Press mixture evenly into prepared pan.

5. In the top of a double boiler over hot water (not boiling), or in a bowl set over a pan of hot water, melt chocolate chips.

6. Pour melted chocolate over mixture in pan, and spread evenly.

7. Refrigerate until firm.

8. Cut into bars before serving.

Raspberry

Cheesecake Bars

Yields 1 dozen.

Ingredients:

1 cup flour

1⁄4 cup powdered sugar

1 stick butter, room temperature

1 cup white chocolate chips

1 tablespoon vegetable oil

1 package (8 ounces) cream cheese, room temperature

1⁄4 cup milk

1 teaspoon vanilla extract

1 cup raspberry jam

Chopped nuts

Directions:

1. Preheat oven to 375 F. Line a 9-inch square baking pan with parchment paper.

2. In a medium-sized bowl, whisk together flour and powdered sugar. Cut in butter with a pastry blender, working it in for 2 minutes, or until combined.

3. Press mixture on bottom of prepared pan. Bake for 15 minutes, or until crust is golden brown. Remove from oven and cool for 10 minutes.

4. In a small glass bowl, combine white chocolate chips and oil. Microwave for 1 minute, then remove and stir. Return to microwave, cooking in 30-second intervals, until melted. Set aside to cool.

5. In a large bowl, beat cream cheese, milk, and vanilla with an electric mixer on high speed for 3 minutes, or until mixture is creamy and smooth. Stir in melted white chocolate.

6. Spoon cream cheese mixture over cooled crust. Carefully spread jam over the top. Sprinkle with nuts.

7. Cover pan with plastic wrap, and refrigerate for at least 4 hours.

8. Cut into bars before serving.