White Chocolate Dipped Lemon Sugar Cookie Recipe

• 1 cups all purpose flour
• 1 teaspoon baking powder
• 5 tablespoons softened butter
• 1 egg
• ¼ cup granulated sugar
• 1 teaspoon grated lemon peel
• ¼ cup lemon juice
• 2 tablespoon granulated sugar
• 4 oz melted white chocolate chips

1. Pre-heat the oven to 350 degrees. Line to cookie sheets with parchment paper. Set aside.
2. Combine flour and baking powder in a small bowl. In bowl add butter and ½ cup of sugar, mix with electric beater or stand mixer until light and fluffy. Beat in lemon peel and egg. Alternately add in flour and lemon juice until well blended. Chill for at least 30 minutes.
3. Shape dough into one inch balls and roll in 2 tablespoons of sugar. Dip bottom of glass in sugar and press cookies until they are about ¼ inch thick. Bake until edges of cookies are lightly golden. About 10 minuets. Remove from cookie sheet and place on cooling racks to cool. While cookies are cooling melt white chocolate in microwave in 30 second increments stirring in between until they are completely melted. Dip ½ of cookie in melted chocolate, shake off excess chocolate and place on parchment paper. Sprinkle with yellow sanding sugar. Let chocolate set. Enjoy!

Brown Sugar Cookie

• 2 cups (250g) all-purpose flour (measured correctly)
• 1 teaspoon baking soda
• 1 and 1/2 teaspoons cornstarch
• 1/2 teaspoon ground cinnamon (use 1 teaspoon if you love cinnamon)
• 1/4 teaspoon salt
• 3/4 cup (170g) unsalted butter, melted
• 1 and 1/4 cups (250g) dark brown sugar (light brown is OK)
• 1 large egg, room temperature
• 2 teaspoons vanilla extract
• 1/3 cup (67g) granulated sugar, for rolling 

Toss together the flour, baking soda, cornstarch, cinnamon, and salt in a large bowl. Set aside.

In a medium size bowl, whisk the melted butter and brown sugar together until no brown sugar lumps remain. Whisk in the egg. Finally, whisk in the vanilla. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick. Cover the dough and chill for 2 hours, or up to 3 days. Chilling is mandatory.

Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes if you had it chilling for more than 2 hours.

Preheat the oven to 325F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

Pour the granulated sugar into a bowl. Take 2 Tablespoons of dough and roll into a ball, then roll into the sugar. Bake for precisely 8-9 minutes. Remove from the oven and gently press the top of the cookie down with the back of a utensil or even use your fingers. You're trying to obtain a crinkly top. Place back into the oven for 1-2 more minutes. Cookies will be puffy and still appear very soft in the middle

Soft Snickerdoodle Cookies

• 1cup butter
• 1 1⁄2cups sugar
• 2large eggs
• 2 3⁄4cups flour
• 2teaspoons cream of tartar
• 1teaspoon baking soda
• 1⁄4teaspoon salt
• 3tablespoons sugar
• 3teaspoons cinnamon

1. Preheat oven to 350°F.
2. Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl.
3. Combine flour, cream of tartar, baking soda and salt in a separate bowl.
4. Blend dry ingredients into butter mixture.
5. Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.
6. Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.
7. Scoop 1 inch globs of dough into the sugar/ cinnamon mixture.
8. Coat by gently rolling balls of dough in the sugar mixture.
9. Place on chilled ungreased cookie sheet, and bake 10 minutes.
10. Remove from pan immediately.

http://www.food.com/recipe/soft-snickerdoodle-cookies-97496

Vanilla Bean Sugar Cookie Bars with Vanilla Bean Frosting

Bars
• 2 1/2 cups (354g) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 10 Tbsp (5 oz) unsalted butter, softened slightly*
• 1 cup (215g) granulated sugar
• Seeds of 1 small vanilla bean
• 1 large egg
• 1 large egg white
• 3 Tbsp sour cream
• 1/2 tsp vanilla extract
Frosting
• 1/2 cup (4 oz) butter (I like to use 1/4 cup salted and 1/4 cup unsalted)
• Seeds of 1 small vanilla bean
• 1/2 tsp vanilla extract
• 2 cups (240g) powdered sugar
• 2 Tbsp half and half

Directions

• For the bars:
• Preheat oven to 375 degrees. Butter a 13" x 9" baking dish, set aside.
• In a mixing bowl whisk together flour, baking powder and salt for 20 seconds, set aside.
• In the bowl of an electric stand mixer, whip together butter, sugar and vanilla bean seeds until pale and fluffy. Stir in egg then egg white. Add sour cream and vanilla and mix until combined. Slowly add dry mixture and mix just until combined.
• Spray hands with non-stick cooking spray and gently press mixture into prepared baking dish. Bake until toothpick inserted into the center comes out clean and bars are set, about 15 - 16 minutes. Cool completely, then frost and cut into squares.
• For the frosting:
• In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter with vanilla bean seeds until light and fluffy. Mix in vanilla, powdered sugar and half and half and mix until light an fluffy.
• *You want the butter to still be cool, this is so the dough isn't too warm and sticky to work with when pressing into the baking dish.

http://www.cookingclassy.com/2015/05/vanilla-bean-sugar-cookie-bars-with-vanilla-bean-frosting/

Chocolate Snowcaps

6 ounces dark chocolate, broken in small pieces, melted over hot water

3/4 cup AP flour

1/3 cup cocoa (I used Guittard’s Cocoa Rouge)

1 1/2 tsp baking powder

1/4 tsp fine salt

1/2 cup room temp butter

1 cup packed brown sugar

2 large eggs

1 cup powdered sugar, or as needed

*Bake at 350 degrees F.  for about 12 minutes, depending on size 

http://foodwishes.blogspot.com/2013/12/chocolate-snowcaps-theres-snow-on-them.html?m=1