A lemon shortbread-like cookie filled with a thick and delicious lemon filling. Perfect any time of year!

Filling:

• 1/3 cup water 
• 1/2 cup sugar
• 2 T. cornstarch 
• 4 egg yolks 
• 1 T. lemon zest
• 1/4 cup lemon juice  
• 2 T. butter 

Cookies:

• 1 cup butter, cut into cubes
• ½ cup powdered sugar + extra for dusting cookies
• 1 t. lemon zest
• 2 cups flour
• ¼ t. salt

For Filling:

1. Whisk the water, sugar and cornstarch together in a saucepan. Set aside.

2. Get the rest of the ingredients ready to go, but set them aside.

3. Take the saucepan with the water, sugar, and cornstarch mixture over to the stove and place on medium heat. Bring the mixture to a simmer, whisking frequently as it thickens. 

4. When mixture starts to boil and begins to turn translucent, whisk in the egg yolks, one at a time, the zest and lemon juice, and then the butter. 

5. Bring the mixture to a brisk simmer, whisking constantly until thick. Remove from heat and immediately pour the filling through a strainer into a bowl. Use a spatula to press through the strainer. Let the filling sit on the counter until lukewarm, about 30 minutes. Then cover and refrigerate until chilled through.

For Cookies:

Preheat oven to 400˚F. Line a baking sheet with parchment.

1. In bowl, cream together the butter, powdered sugar, and  lemon zest. Beat for 1 minute.

2. Add flour and salt and mix just until combined.

3. Use a scoop to make 1-½ t. balls of dough. Roll them in your hands and then place on the baking sheet. Use your fingers to lightly flatten.

4. Bake for 9 minutes. Slide parchment off the cookie sheet and let the cookies cool on a wire rack.

5. When you are ready to fill the cookies, place a bit of lemon filling on the flat side of a cookie, then top with another cookie (making a sandwich). When all the cookies are filled, lay them out on a piece of parchment and use a fine strainer to sift some powdered sugar on the tops.

Note: These cookies will need to be refrigerated because of the lemon filling. You do have a few options:

 1. You can fill all the cookies, cover them with plastic and keep in the refrigerator for 2-3 days. 

2. You can also freeze the cookies unfilled and keep the lemon filling in the refrigerator (it will last 1-2 weeks ). When you want to serve the cookies, just fill and dust with powdered sugar. Once filled, the cookies will defrost in a matter of minutes.

Download pdf recipe of: Lemon Snowdrops

Perfect for the holidays, these bite-sized whoopie pies have a delicious blend of gingerbread and orange. Whoopie!

• 3-3/4 cups flour
• 2 t. ginger
• 2 t. cinnamon
• 1 t. ground cloves
• 1 t. baking soda
• 1/4 t. salt
• 3/4 cup butter, cut into cubes
• 3/4 cup brown sugar
• 3/4 cup molasses
• 3/4 cup buttermilk (Click here to watch Cindy make buttermilk)

Preheat oven to 350˚F. Line baking sheet with parchment paper.

1. In bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda and salt. Set aside.

2. In mixing bowl, cream together the butter and brown sugar until light and fluffy, about 2 minutes.

3. With mixer on low speed, add half of the flour mixture, then the molasses. Add the rest of the flour and then the buttermilk. Mix just until everything comes together.

4. Using small ice cream scoop or a tablespoon, drop dough on the baking sheet. (You should fit 8-10 scoops of dough on a sheet.)  Bake for 10 minutes. Slide cookies, still on parchment, to cooling racks. Repeat with remaining dough.

5.  For the filling: In a mixing bowl, cream butter and cream cheese. Add marshmallow fluff,  vanilla and orange zest. Beat until well blended. Add powdered sugar and beat until fluffy. Scrape down bowl and mix until all of the powdered sugar disappears.

6. When cookies are completely cooled, spread 1-2 t. of filling in the center flat-side of one whoopie pie. Place the flat side of a second pie on top of the filling and press cookies together lightly, to bring filling to edges. Repeat with remaining cookies and filling. 

Note: Because of the cream cheese in the filling, these cookies need to be refrigerated. When ready to serve, bring them out and leave at room temperature for 5-10 minutes. You can freeze them overnight on a rimmed baking sheet, then place them in a freezer bag and store in the freezer. They take about 15-20 minutes to defrost.

Download pdf recipe for: Gingerbread Whoopie Pies 

If you're planning on making cookies for the holidays or a party, learn how to safely keep them in your freezer so you can make them weeks (or even months!) ahead of time.

Note: You can also use the same technique and layer the cookies in large containers with lids. Just make sure they can safely go into the freezer.

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If you like cinnamon, you'll love these crunchy little cookies!

Cookie Dough:

• 2-1/2 cups flour
• 2 T. cinnamon
• 1 T. baking powder
• 1/2 cup butter, melted
• 3/4 cup sugar
• 1 egg
• 2 T. milk

Spiced Sugar: 

• 1/2 cup powdered sugar
• 1/2 t. cinnamon

Cinnamon Glaze: 

• 1 cup powdered sugar
• 1 t. cinnamon
• 2 T. milk
• 1 T. butter, melted
• 1/2 t. vanilla

Preheat the oven at 350 ̊F. Line baking sheet with parchment paper.

1. In a bowl, whisk together the flour, cinnamon and baking powder. Set aside.

2. In a large bowl, mix the butter, sugar, egg and milk together. Add the flour mixture and stir until completely mixed through.

3. Place dough on a floured board and roll out thinly (about 1/8' thick.) Cut with floured cookie cutters , then place on baking sheet. Bake for about 15 minutes.

4. While cookie are still hot, dust with either Spiced Sugar or Cinnamon Glaze.

For Spiced Sugar:

In a small bowl whisk together the powdered sugar and cinnamon. Place in small strainer and dust over tops of warm cookies.

For Cinnamon Glaze:

In a small bowl whisk together the powdered sugar, cinnamon, milk, melted butter and vanilla. Mix until smooth, then use a whisk or fork to drizzle on to the warm cookies.

Based on original recipe from Laura who lives in Spain.

Download recipe pdf for: Cinnamon Leaf Cookies

Click here to find out more about the Belkin Kitchen Cabinet Mount for the iPad

Here's a great cookie to make with all those delicious Fall apples! Soft, sweet and full of apple and walnut flavor. Bring on those cold autumn days!

Cookies:

• 2 cups flour
• 1 t. baking soda
• 1 t. cinnamon
• 1/4 t. nutmeg
• 1 cup walnuts
• 1/2 cup butter (cut into cubes)
• 1-1/3 cup brown sugar
• 1 egg ● 1-1/2 cup apple, chopped finely
• 1 t. lemon zest
• 1/4 cup apple juice

Glaze:

• 1 cup powdered sugar
• 2 T. apple juice
• 1/2 t. vanilla
• 1 t. cinnamon

Preheat oven to 375 ̊F. Line baking sheet with parchment.

1. In medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg and walnuts. Set aside.

2. In large mixing bowl, cream the butter and brown sugar. On slow speed, mix in the egg and chopped apple.

3. Mix the lemon zest into the apple juice (so the zest mixes in) and pour into the batter. Add the flour mixture and mix just until everything comes together.

4. Using a medium cookie scoop, place balls of dough on the baking sheet. Bake for 10-12 minutes. Immediately remove parchment from the baking sheet and let cool on rack.

Make Glaze:

1. In a small bowl, mix together the powdered sugar, apple juice, vanilla and cinnamon. Use the back of your spoon to help mix ingredient. Let the glaze sit for 5 minutes or so, then re-mix.

2. While the cookies are still warm, place as many as you can on a piece of parchment. Use a spoon and drizzle the glaze all over the tops. Let the cookies sit for at least 30 minutes to let the glaze set.

Download pdf recipe for: Fresh Apple Cookies

Biscotti are a delicious Italian cookie and they are fantastic made with chocolate and walnuts!

Cookie Dough:

• 2 cups flour
• 1-1/2 t. baking powder
• 1/8 t. salt
• 1/2 cup butter, cut into cubes 
• 1/2 cup sugar
• 1/2 cup brown sugar
• 2 eggs
• 1 cup semisweet chocolate chips
• 1 cup coarsely chopped walnuts 

 Chocolate Drizzle:

•  3/4 cup semi-sweet chocolate

 Preheat oven to 325˚ F. Line 2 baking sheets with parchment paper. Set aside.

Download pdf recipe for: Chocolate Chip Biscotti

Perfect for caramel lovers! These cookies are crispy, but have a delicious chewy caramel center.

• 1 cup butter, cut into small cubes
• 1/2 cup brown sugar
• 1/4 t. salt
• 2 t. vanilla
• 2 cups flour
• 22 caramels, unwrapped
• 3 T. heavy cream

Preheat oven to 350°F. Line baking sheet with parchment.

1. In mixing bowl, cream the butter, brown sugar, salt and vanilla until light and fluffy. Scrape down the bowl, making sure all the butter has been creamed. Add the flour and mix on a low speed, just until the dough comes together.

2. Make cookie balls the size of small walnuts by rolling dough in your hands. Place on cookie sheet, then usse your fingers and make a well in the center of each cookie, making sure the sides of the cookie stay smooth, not cracked.

3. Bake for 15 minutes, just until the cookies begin to turn golden brown. Immediately slide the parchment onto a cookie rack to let the cookies cool. Press down the wells of each cookie with a 1 teaspoon measuring spoon.

4. In a small saucepan over medium-low heat, melt the caramels and heavy cream. As the caramels melt, stir constantly.

5. While caramel is warm, spoon into each cookie well, making sure not to over fill. If caramel begins to cool and get stiff while you are pouring, place back on stove over low heat for a few minutes. Stir until the caramel is liquid again.

Download pdf recipe for: Caramel Thumbprint Cookies

These are a really unique cookie! They are super thin and crisp, you can eat them as is, make a sandwich cookie from them or dip them in chocolate. 

● 1/2 cup quick-cooking oats, ground in food processor or blender

● 1/4 cup flour

● 1/4 t. baking powder

● 1/2 cup sugar

● Pinch of salt

● 2 T. corn syrup

● 6 T. melted butter  

● 2 T. heavy cream

Preheat oven to 425 ̊F. Line baking sheet with parchment, then spray with baking spray.

1. In a medium size bowl, whisk together the oats, flour, baking powder, sugar and salt. Stir in the corn syrup, butter, cream and vanilla.

2. Spoon 1 t. of batter onto baking sheet, making sure to leave 3" space between each. (For smaller cookies, use 1/2 t. of batter.)

3. Bake for 6 minutes (or 5 minutes for smaller cookies). Cookies should be golden brown. Remove from oven and slide parchment sheet onto flat surface to cool.

Variations:

- Filled Lace Cookies Melt 1/4 cup chocolate chips + 2 T. heavy cream in a microwave-safe bowl for 30 seconds. Once the chocolate is melted, use a knife to spread some of the melted chocolate on the back of one of the cookies. Then sandwich a second cookie on top.

OR: Spread chocolate on one-side of cookie and sprinkle with chopped nuts. OR: Dip the edges of the cookie in chocolate.

If you are adding chocolate, make sure to place the cookies on a parchment lined rimmed baking sheet. When the tray is full, place them in the refrigerator for 10-15 minutes, until the chocolate has hardened.

Download pdf recipe for: Lace Cookies

In this episode, Cindy shares not only a delicious almond cookie, but a gluten free cookie flour mix that can be used in any of The Cookie Jar recipes!

● 1/2 cup butter, cut into cubes

● 3/4 cup sugar

● 1 egg

● 1/2 t. almond extract

● 1/4 cup almonds, ground

● 1 cup gluten-free cookie flour mix (or regular all-purpose flour)

● 1 cup sliced almonds

Chocolate Glaze:

● 1/4 cup heavy cream

● 1 cup semi-sweet chocolate

● 2 t. light corn syrup

Gluten Free Cookie Flour Mix:

● 1-3/4 cup sorghum flour

● 1/4 cup garbanzo bean (chickpea) flour

● 1/4 cup sweet rice flour

Preheat oven to 350 ̊F. Line baking sheet with parchment paper.

(If you are making these cookie gluten free, get a large bowl and whisk together the sorghum flour, garbanzo bean flour and the sweet rice flour. Measure out 1 cup, then place the rest in a sealed and labeled container and store in the refrigerator.)

1. In mixing bowl, cream butter and sugar together for about 2 minutes. Add the egg and almond extract. Beat until light and fluffy, about 4 minutes.

2. With the mixer off, add the ground almonds and flour or gluten free cookie flour mix. Mix on low speed, just until dough comes together.

3. Using small cookie scoop, make 1-1/2 inch balls and place in a bowl with the sliced almonds. Roll each ball of dough in the sliced almonds, making sure each one is well covered.

4. Place on baking sheet and bake for about 15 minutes, just until the edges begin to brown. Remove parchment from cookie sheet and let cookies cool on rack.

5. Make chocolate glaze by warming the heavy cream, chocolate and corn syrup in a small saucepan over medium heat. Stir until smooth.

6. With cookies still on parchment paper, begin glazing the cooled cookies. You can either dip half of each cookie in the glaze or use a fork to dribble glaze over the tops of the cookies. Once glazed, put the cookies in the refrigerator for 10 minutes, so glaze can set-up.

Download pdf recipe for: Gluten Free (or not!) Almond Cookies

This is a rich chocolate and almond cookie that is really delicious! I named it after Monterrey, Mexico, where one of my faithful viewers (James) lives!

- Recipe -

● 2 cups flour

● 1/4 cup cocoa powder

● 1/2 t. baking soda

● 1/4 t. salt

● 1 cup brown sugar

● 1/2 cup sugar

● 3/4 cup butter, cut into small pieces 

● 2 eggs

● 1 t. vanilla

● 1 t. almond extract

● 1 cup sliced almonds

● 1 cup white chocolate chips

● 1 cup semi-sweet chocolate chips

Preheat oven to 350 ̊F. Line a baking sheet with parchment.

1. In a small bowl, whisk together the flour, cocoa, soda and salt. Set aside.

2. In mixer, cream butter and both sugars until light and fluffy. Add eggs, vanilla & almond extract.

3. To the flour mixture, add the almonds and both chocolates. Mix well.

4. Stop the mixer and add flour mixture all at once. Turn speed on low and mix until just combined.

5. Drop onto parchment lined baking sheets, then bake for 9 minutes. Remove parchment from baking sheet and let cookies cool on wire rack.

Download pdf recipe for: Monterrey Cookies

Here's a delicious, old-fashioned chocolate chip cookie recipe. How old you ask? A girl never tells her age....

• 2-1/4 c. flour
• 1 t. baking soda
• 1 t. salt
• 1 c. chopped walnuts
• 3 handfuls quick-cooking oatmeal
• 1/2 c. butter
• 1/2 c. vegetable shortening (like Crisco)
• 3/4 c. sugar
• 3/4 c. brown sugar
• 2 eggs
• 1 t. vanilla
• 1/2 t. water
• 12 oz. pkg. semi-sweet chocolate chips

Preheat oven to 350 ̇F. Line a baking sheet with parchment paper.

1. Whisk flour, baking soda, salt, walnuts and oatmeal together in bowl. Set aside.

2. In a mixing bowl, cream the butter and shortening together. Scrape down the bowl, then add both sugars, eggs, vanilla and water. Beat until well combined. Scrape down the bowl again and add all of the flour mixture. Turn mixer speed on low and beat, just until the dough begins to come together. Add the chocolate chips, but mix for only a few seconds. Take bowl off mixer and with a spatula, stir the dough to make sure everything is well mixed.

3. Use a medium cookie scoop to scoop balls of cookie dough onto baking sheet. Make sure to leave some space between the cookies. Bake for 12 minutes, just until the cookies begin to turn a light brown color. Remove from the oven and place on a cooling rack immediately.

Download pdf recipe for: Chocolate Chip Cookies

This "no-bake" cookie is fun to make and a crowd pleaser at the holidays. I've also included a variation for those who enjoy Amaretto!

Holiday Bouron Balls

• 1 c. crushed vanilla wafer cookie
• 1 c. powdered sugar
• 1 c. pecans, chopped fine
• 2 T. cocoa
• 2 T. light corn syrup
• 1/4 c. bourbon
• Additional powdered sugar, for rolling

 1. In a medium bowl, stir together the cookie crumbs, powdered sugar, pecans and cocoa.

2. Add corn syrup and bourbon. Mix well.

3. Shape into 1” balls and roll in bowl with additional powdered sugar. Place in refrigerator for 1 hour to set, then Store in airtight container in cool place. Makes 36.

Holiday Amaretto Balls

• 1 c. crushed vanilla wafer cookie
• 1 c. powdered sugar
• 1 c. slivered almonds, chopped fine
• 2 T. cocoa
• 2 T. light corn syrup
• 1/4 c. Amaretto
• Additional powdered sugar, for rolling

1. In a medium bowl, stir together the cookie crumbs, powdered sugar, almonds and cocoa.

2. Add corn syrup and Amaretto. Mix well.

3. Shape into 1” balls and roll in bowl with additional powdered sugar. Place in refrigerator for 1 hour to set, then Store in airtight container in cool place. Makes 36.

Download pdf recipe for: Holiday Bourbon Balls and Holiday Amaretto Balls

An easy and delicious shortbread cookie that's filled with your favorite jam!

- Recipe -

● 1 cup butter

● 3/4 cup sugar

● 2 T. milk

● 1 t. vanilla

● 2-1/2 cups flour

● 1/2 t. salt

● Jam (apricot, strawberry, raspberry, etc...)

● powdered sugar

1. In mixer or mixing bowl, cream the butter and sugar until light and fluffy (about 2 minutes). Then beat in the milk and vanilla. Add flour and salt and mix until just combined.

2. On plastic wrap, divide the dough into 3 equal pieces and shape into logs. Wrap the logs up in the plastic wrap and refrigerate for about 1 hour.

3. Once the dough is chilled, place the logs of dough on a parchment lined baking sheet. With your thumb, press a well down the center of the dough. Use your other hand to keep the sides of the dough from spreading out too much or cracking.

4. Preheat the oven to 375 ̊F and bake the cookies for 10 minutes. Then remove them from the oven and with the back of a spoon, press the well down again, should it have begun to puff during baking.

5. Fill each well with jam then place back in oven for 10 more minutes, just until the edges are brown and the jam is bubbly.

6. Remove parchment from baking sheet and let cookies cool on rack for about 15 minutes. Then use a knife to cut through the slices already made in the dough. Before serving, you can dust the cookies with powdered sugar.

Download pdf recipe for: Jam Ribbon Cookies

Soft peanut butter cookies surrounding a delicious fluffy filling. Whether you dip them in chocolate or not, these cookies are a wonderful addition to your cookie jar!

- Recipe -

Cookies:

● 1-1/4 cup sugar

● 1-1/4 cup brown sugar

● 1 cup butter, cut into cubes

● 3 eggs

● 2 t. vanilla

● 1 cup peanut butter

● 2 cup flour

● 1/2 t. baking soda

● 1/4 t. salt

● 1/2 cup peanuts, finely chopped

Filling:

● 1/2 cup butter, cut into cubes

● 1/2 cup creamy peanut butter

● 3/4 cup powdered sugar

● 1 T. milk

● 1/2 t. vanilla

● semi-sweet chocolate, melted (optional)

Preheat oven to 350oF and line baking sheet with parchment.

1. Blend white and brown sugars in mixer on low speed. Add butter and mix to form a paste.

2. Add eggs, peanut butter, and vanilla. Mix at low speed until just combined.

3. In a medium bowl, combine flour, soda, salt and chopped peanuts. Add the flour mixture to the ingredients in the mixer and mix at low speed until just combined.

4. Using a small cookie scoop, scoop cookies onto parchment lined baking sheet. Before placing cookies into the oven, place the bowl of cookie dough into the refrigerator. Keep chilled until you scoop out the next batch.

5. Bake for 11 minutes. Remove from oven and let cool on a rack.

6. When all the cookies are baked and cooled, make the filling by first creaming the butter on high until fluffy. Then add the peanut butter and cream until fluffy.

7. Add the powdered sugar, milk and vanilla. Beat for 5 minutes until light in color and really fluffy!

8. To fill, place 1 t. of filling in between 2 cookies. If desired, dip in melted chocolate. To help chocolate set quickly, place dipped cookies in the refrigerator for 10-15 minutes.

Note: These cookies freeze great! Stack 3-4 undipped cookies together and wrap in plastic. Place in freezer bag in freezer. To freeze the dipped cookies, wrap them individually in plastic. When you take them out of the freezer, unwrap while the chocolate is still frozen.

Download pdf recipe for: Peanut Butter Sandwich Cookies