Carol’s Comfort Foods

The origins of Whoopie Pies is largely unknown, although there is some thought that they were first created in Pennsylvania out of leftover cake batter.  Whatever their origins, Whoopie Pies are a unique and delicious cookie.  There are legions of “die-hard” Whoopie Pie fans throughout the country, including myself!  Most Whoopie Pies are filled with a rather sweet, sticky cream filling.  I personally prefer a filling that’s a little less sweet.  For that reason, my absolute favorite are my Carrot Cake Whoopie Pies, filled with tangy cream cheese frosting. 

However, Peanut Butter Whoopie Pies created by Martha Stewart, combine that unbeatable combination of peanut butter and chocolate.  Tip:  I have found that the key to getting a uniform cookie is to use an ice cream scoop.  You’re better able to control the shape of the batter before baking and that results in a more uniform cookie.  Makes it much easier when you are putting the Whoopie Pies together and your cookies will look like they came from the kitchen of a professional baker.    

Yield:  3 dozen

INGREDIENTS

Cookies

3½ cup all-purpose flour

1½ cups unsweetened cocoa powder

1 tablespoon baking soda

1 teaspoon baking powder

1 teaspoon salt

2 sticks (1 cup) unsalted butter, room temperature

2 cups granulated sugar

2 large eggs

2 cup buttermilk

2 teaspoons pure vanilla extract

Filling

1-1/3 cups natural, creamy peanut butter

1 cup (2 sticks) unsalted butter, room temperature

1 ½ cups confectioner’s sugar

PREPARATION

Cookies: Preheat oven to 400 degrees F.  Line two rimmed baking sheets with Silpats or with parchment paper.  Sift together flour, cocoa, baking soda, baking powder and salt.  With an electric mixer, beat butter and sugar on medium speed until light and fluffy.  Add eggs, buttermilk and vanilla.  Beat until well combined on low speed, add the dry ingredients, mix until combined.

Drop 1-½ tablespoons of batter onto prepared baking sheets spacing 2” apart.  For uniform cookies, use a small ice cream scoop.  Bake until set, about 8 minutes, rotating halfway through.  Remove from oven and cool completely on wire rack. 

Filling:  With an electric mixer, beat the peanut butter and butter together on high speed until smooth.  Reduce the speed to low and add the confectioner’s sugar, mix well.  Raise the speed to high and mix until fluffy, about 5 minutes.

Assembly:  Spread 1 heaping tablespoon of filling on the flat side of one cookie.  Sandwich together with another cookie.  Repeat with remaining cookies.  Cookies can be refrigerated in single layers in airtight containers up to 3 days.  Bring to room temperature before serving. 

Source:  Martha Stewart - Martha Stewart’s Cookies -  2008

Yield:  3 dozen

INGREDIENTS

1 cup all purpose flour

½ cup unsweetened Dutch-process cocoa powder

½ teaspoon baking soda

½ teaspoon salt

8 ounces good-quality milk chocolate (4 ounces coarsely chopped and 4 ounces cut into ¼-inch chunks)

½ cup (1 stick) unsalted butter

1 ½ cups granulated sugar

2 large eggs

1 teaspoon pure vanilla extract

PREPARATION

Preheat oven to 325 degrees F.  In a bowl, whisk together flour, cocoa powder, baking soda and salt.  Melt 4 ounces of coarsely chopped chocolate with the butter in a small heatproof bowl set over a simmering pan of water; let cool slightly.

Put chocolate mixture, sugar, eggs and vanilla in the bowl of an electric mixer fitted with the paddle attachment.  Mix on medium speed until combined.  In small amounts, add the flour mixture and blend until combined.  Stir in the milk chocolate chunks.

Using a 1 ½ inch ice cream scoop, drop cookies onto a baking sheet approximately 2 inches apart on a cookie sheet lined with parchment paper or use a Silpat.  Bake for until the cookies are flat and start to break apart, approximately 15 minutes.  Let cool on parchment on a wire rack.  Cookies can be stored in an airtight container at room temperature for up to 3 days. 

Source:  Martha Stewart – Martha Stewart Cookies - 2008

INGREDIENTS

3 cups old-fashioned rolled oats

1 cup plus 2 tablespoons all-purpose flour

½ cup toasted wheat germ

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon ground cinnamon

½ teaspoon coarse salt

1 cup (2 sticks) unsalted butter, room temperature

1 cup granulated sugar

1 cup light brown sugar

2 eggs

1 teaspoon pure vanilla extract

1-½ cups raisins

PREPARATION

Preheat oven to 350 degrees F.  Stir together oats, flour, wheat germ, baking soda, baking powder, cinnamon and salt in a large bowl.  Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment.  Mix on medium speed until light and fluffy, about 5 minutes.  Mix in eggs and vanilla.  Reduce speed to low.  Add oat mixture; mix until just combined.  Mix in raisins.

Using a 1-½ inch ice cream scoop, drop dough onto baking sheets lined with parchment paper or use a Silpat, spacing 2 inches apart.  Flatten slightly.

Bake until golden and just set, about 14 minutes, rotating halfway through.  Let cool on sheets on wire racks for 5 minutes.  Transfer cookies to wire racks and let cool completely.  Cookies can be stored in airtight containers at room temperature up to 3 days.

Source:  Martha Stewart – Martha Stewart’s Cookie - 2008

Yield:  3 dozen cookies

INGREDIENTS

3 cups flour

¾ teaspoon baking powder

¼ teaspoon salt

1 cup unsalted butter, softened

1 cup granulated sugar

1 egg, beaten

1 tablespoon milk

Confectioner’s sugar for rolling dough

PREPARATION

Sift together flour, baking powder and salt.  Set aside.  Place butter and sugar in large bowl of electric stand mixer fitted with the paddle attachment and beat until light and fluffy.  Add egg and milk and beat to combine.  While mixer is on low, gradually add the flour mixture and beat until the mixture pulls away from the bowl.  Divide dough in half and wrap in waxed paper and chill for a minimum of 2 hours.

Preheat oven to 375 degrees F

Sprinkle rolling surface with confectioner’s sugar.  Remove one package of wrapped dough from the refrigerator.  Keep other package of dough refrigerated until ready to use.  Sprinkle rolling pin with confectioner’s sugar and roll out dough approximately ¼ inch thick.  Cut into desired shapes and place 1 inch apart on a baking sheet, lined with parchment paper or a Silpat.  Bake for approximately 7-9 minutes or until the cookies begin to brown lightly around the edges and then remove from the oven.  Let the cookies cool on the baking sheet for about 2 minutes and then transfer to a wire rack to finish cooling.

Once the cookies are cooled, ice with your favorite frosting recipe or dip one edge in chocolate ganache. 

Source:  Alton Brown - FoodNetwork  

Yield:  4 dozen

INGREDIENTS

1 cup butter, room temperature

1 cup brown sugar

1 cup granulated sugar

2 eggs

1 teaspoon pure vanilla extract

2 ¼ cups all purpose flour

1 teaspoon cinnamon

1 teaspoon baking soda

1 teaspoon salt

3 cups old fashioned oats

1 ½ cups chopped toasted pecans

PREPARATION

Preheat oven to 375 degrees F

Using an electric mixer, cream the butter and sugars together until light and fluffy.  In a separate bowl, combine the flour, cinnamon, baking soda and salt and gradually add into the butter mixture until well blended.  Stir in the oats and pecans.  Shape into balls approximately 1½ inches in diameter and place on a baking sheet lined with parchment paper or a Silpat.  Bake the cookies for 10-12 minutes or until they are lightly browned.  Remove from baking sheet and cool on wire rack.

If you love Red Velvet cake and have become a fan of the classic “Whoopie Pies” of the 1920’s, this recipe is for you!

Yield:  42 - 2-inch cookies

INGREDIENTS

Cookies

2 cups all-purpose flour

2 tablespoons unsweetened cocoa powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup butter, softened

1 cup packed brown sugar

1 egg

1 teaspoon pure vanilla extract

½ cup buttermilk

1-1-ounce bottle red food coloring (2 tablespoons)

1 recipe for Whoopie Pie filling

Filling

¼ cup butter, softened

4 ounces cream cheese, softened

1-7ounce jar marshmallow crème

PREPARATION

Preheat oven to 375 degrees F

Line baking sheets with parchment paper and set aside.  In a medium bowl, combine flour, cocoa powder, baking soda, and salt.  Set aside.  In large mixing bowl, beat butter on medium to high for 30 seconds.  Beat in brown sugar until light and fluffy.  Beat in egg and vanilla.  Alternate adding flour and buttermilk to the cookie batter; beating after each addition until just combined, ending with the flour.  Stir in the food coloring.

Spoon batter in 2 inch diameter rounds about ½ inch high on prepared baking sheets, allowing 1 inch between each round.  Bake for 9-11 minutes or until tops of cookies are set.  Cool completely on baking sheets on rack.  Remove cooled cookies from baking sheets. 

Filling:  In a medium mixing bowl, beat butter and cream cheese until smooth.  Fold in the marshmallow cream and stir until smooth.

Assembly:  To fill, dollop Whoopie Pie filling on flat sides of half the cookies.  Top with remaining cookies.  To store, refrigerate in airtight container up to 4 days.  Let stand at  room temperature 15 minutes before serving.

Source:  Better Homes & Garden Magazine – December 2008 edition

Mexican Wedding Cookies (also called Pecan Butterballs)

Yield: 3 dozen cookies

 INGREDIENTS

 1 cup of butter (2 sticks)

5 tablespoons granulated sugar

2 cups all-purpose flour

2 cups finely chopped pecans

2 teaspoons pure vanilla extract

1 teaspoon water

½ teaspoon salt

1-2 cups confectioner’s sugar

PREPARATION

Preheat oven to 325 degrees F

Cream the butter and add the sugar, vanilla and water.  Sift the flour and salt together and stir into the butter mixture.  Add the pecans and mix thoroughly.  Using a teaspoon, shape the cookie dough into small balls and then flatten a bit.  Place on a parchment lined baking sheet or Silpat and bake for approximately 12-15 minutes until firm to the touch and just slightly browned around the edges.  Remove from the oven and let cool slightly.  While still warm, roll in confectioner’s sugar.  Set aside on wire rack to finish cooling.  After thoroughly cooling, store in an airtight container.

Yield:  24 bars

INGREDIENTS

1 cup unsalted butter, softened

1 cup light brown sugar

1 egg yolk

1 teaspoon pure vanilla extract

2 cups all-purpose flour

¼ teaspoon salt

8 ounces milk chocolate, cut into 1-inch squares

¾ cup finely chopped walnuts

PREPARATION

Preheat oven to 350 degrees F

In an electric mixer, cream the butter, sugar, egg yolk and vanilla until light and fluffy.  Gradually add in the flour and salt and mix thoroughly.  Transfer the batter to a 9×13x2 inch baking pan and spread evenly.  Bake approximately 20-25 minutes or until bars are slightly browned.  Remove from oven and immediately place the chocolate squares on the top of the bars and spread evenly.  Sprinkle the top with nuts and allow bars to cool, before serving.

Yield: 3 dozen

INGREDIENTS

1 stick butter, softened

½ cup granulated sugar

1 egg yolk

½ teaspoon pure vanilla extract

1 square unsweetened chocolate, melted

1 cup all-purpose flour

¼ teaspoon salt

2 cups finely chopped pecans or walnuts

1 egg white, whipped until frothy

PREPARATION

Preheat oven to 350 degrees F

In an electric mixer, with paddle attachment, blend butter and sugar.  Add the sugar, egg yolk, vanilla and melted chocolate and blend until well combined.  Add the flour and salt and mix well.  Roll into balls and dip into the egg whites until coated.  Roll in the chopped nuts and place on a parchment lined baking sheet or Silpat.  Gently, press your thumb into each cookie to make a small indentation that will be filled with frosting after the cookies are baked.  Bake for 10-12 minutes, until the cookies are slightly browned.  Remove from oven and place on a wire rack for cooling.  After thoroughly cooled, frost with your favorite frosting and let frosting dry before storing in an airtight container.

Yield: 4 dozen

INGREDIENTS

1 cup butter, softened

1 cup vegetable oil

1 cup confectioner’s sugar

1 cup granulated sugar

1 teaspoon salt

1 teaspoon cream of tartar

1 teaspoon vanilla

2 eggs

4 cups all-purpose flour

PREPARATION

In an electric mixer, cream butter, oil and sugars until light and fluffy.  Add eggs, vanilla and salt.  Combine dry ingredients and blend thoroughly.  Cover cookie dough with plastic wrap and refrigerate for a minimum of one hour.

Preheat oven to 350 degrees F.

Roll dough into small balls and place on a parchment lined baking sheet or Silpat.  Flatten the balls with the bottom of a glass or with the palm of your hand.  Sprinkle each cookie with some confectioner’s sugar and bake for approximately 12 minutes or until lightly browned.  Remove from the oven and let the cookies cool slightly.  While still warm, dust the cookies with additional confectioner’s sugar.  Remove cookies to wire rack and let cool completely.

Yield:  24

INGREDIENTS

3 ounces cream cheese, softened

½ cup + 1 tablespoon butter, softened

1 cup sifted flour

1 egg

¾ cup dark brown sugar, firmly packed

1 teaspoon pure vanilla extract

2/3 cup finely chopped pecans

Dash of salt

Confectioner’s sugar to sprinkle on top of tarts

PREPARATION

Preheat oven to 325 degrees F.

Combine cream cheese, ½ cup butter and flour.  Mix thoroughly and cover and chill dough for approximately 1 hour.  Once chilled, divide the dough into 24 small balls and press into the sides and bottom of 2 ungreased miniature muffin pans.  Combine egg, brown sugar, vanilla, salt and remaining 1 tablespoon of butter and beat until smooth.  Sprinkle 1/3 cup pecans equally into the 24 tart shells.  Divide egg mixture equally among the 24 tarts.  Sprinkle the remaining 1/3 cup of pecans on top of tarts.  Bake tarts for approximately 20-25 minutes or until the tarts are golden brown.  Remove from oven and cool on a wire rack.  Sprinkle tops of tarts with confectioner’s sugar.

Yield: 25 bars

INGREDIENTS

1 stick of butter, melted

1 ½ cup graham cracker crumbs

1 cup chopped pecans or wanuts

1 cup semi-sweet chocolate chips

1 1/3 cups flaked coconut

1 1/3 cups sweetened condensed milk

PREPARATION

Preheat oven to 350 degrees F

Pour melted butter into a 13×9x2 inch baking pan and tilt to cover the entire bottom of the pan evenly.  Sprinkle the graham cracker crumbs evenly over the butter.  Sprinkle an even layer of each of the following ingredients: nuts, chocolate chips and coconut.  On top of the layers, drizzle the sweetened condensed milk evenly.  Bake the bars in the oven for approximately 25 minutes or until the bars are lightly browned and the chips are melted.  Remove from oven and cool thoroughly, before slicing. 

Note:  Evaporated milk is not a suitable substitute for the sweetened condensed milk.

Remember when your mother always told you to eat your carrots, well I don’t think this is what she had in mind, but you have to try these scrumptious Carrot Cake Whoopie Pies.  If you love carrot cake, these cookies are a great alternative.  They have all the great carrot cake flavors that you love, but the portability of a cookie.  Each cookie is chock full of carrots and walnuts with a slightly crisp outside and cake like interior.  Best of all, the cookies are sandwiched together with a great cream cheese frosting.     

Carrot Cake Whoopie Pies with Cream Cheese Frosting

Yield: 30 single cookies or 15 Sandwich Cookies 

Adapted from Epicurious

INGREDIENTS

2 ½ cups all-purpose unbleached flour

2 teaspoons good cinnamon

1 teaspoon baking soda

1 teaspoon salt

2 sticks of butter, softened

2/3 cup dark brown sugar, plus 4 tablespoons

2/3 cup granulated sugar, plus 4 tablespoons

2 large eggs, room temperature

1 teaspoon pure vanilla extract

2 cups freshly grated carrots

3 cups roughly chopped walnuts

PREPARATION

Preheat oven to 375 degrees F.  In a large bowl, whisk together the flour, cinnamon, baking soda and salt and set aside.  In an electric mixer, with the paddle attachment, beat the butter, sugars, eggs and vanilla until light and fluffy.  Mix in the carrots and walnuts.  Then add the flour mixture and lightly mix until blended.  Drop 1 tablespoon batter 2 inches apart on a parchment lined baking sheet or use a Silpat mat.  Bake for approximately 10-12 minutes, until lightly browned and springy to touch.  Halfway through baking, switch the cookie sheet from the lower to upper rack in the oven.  Remove from oven and allow cookies to cool on baking sheet for a few minutes, move to a wire rack to finish cooling.

When the cookies are cooled, frost the bottom of one cookie generously with the cream cheese frosting and press together with the bottom of another cookie to form the sandwich.  If you prefer, you can just frost the top of the cookies individually and that will yield you more cookies.  Either way they are delicious!  I wrap each sandwich cookie individually with plastic wrap and store them in the refrigerator or freezer.  That way the frosting stays nice and cold. 

You can use your favorite cream cheese frosting recipe for these.  This is the one that I always use for my carrot cakes.

INGREDIENTS

6 ounces cream cheese, softened

¼ lb unsalted butter, softened

2 cups powdered sugar

2 teaspoons pure vanilla extract

PREPARATION

In an electric mixer, fitted with the paddle attachment, beat the cream cheese, butter and vanilla together until light and fluffy.  Add the powdered sugar and mix until blended thoroughly.

Yield:  24 bars

INGREDIENTS

Bars

½ cup butter, softened

1-1/3 cups dark brown sugar

½ teaspoon salt

½ teaspoon ground nutmeg

1 teaspoon ground cinnamon

1 teaspoon ground cloves

1 egg

2 cups all-purpose flour

1 teaspoon baking soda

1 medium Golden Delicious or Gala apple, peeled and chopped

1 cup raisins

1 cup chopped pecans

¼ cup milk

Glaze

1 ½ cups powdered sugar

2 ½ tablespoons warm milk

1 tablespoon butter, softened

¼ teaspoon pure vanilla extract

1/8 teaspoon salt

PREPARATION

Preheat oven to 400 degrees F.  Lightly grease a 15×10-inch jelly roll pan.

To prepare bars:  In an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy.  Add salt, nutmeg, cinnamon, cloves and egg and beat until blended.  Combine 1 cup flour and baking soda in a bowl; add to butter mixture.  Fold in apple, raisins and pecans by hand.  Add milk and remaining flour and mix well.  Spread into prepared pan and bake for 20-25 minutes or until light brown and the apples are tender.  Cool 10 minutes.

To prepare glaze:  Combine powder sugar, milk, butter, vanilla and salt in a bowl and mix well.  Spread glaze over cooled bars and cut to serve.

Adapted:  AmericanProfile.com – Reader Recipes – Donna Roberts

Yield: 4 dozen cookies

INGREDIENTS

1 cup butter, softened

2 cups granulated sugar

2 cups fresh pumpkin

2 teaspoons baking soda

2 teaspoons baking powder

2 teaspoons cinnamon

4 cups all-purpose flour

PREPARATION

Preheat oven to 350 degrees F

Prepare baking sheet with parchment paper or use Silpat.

In an electric mixer fitted with a paddle attachment, cream butter, pumpkin and sugar until light and fluffy.  Add in flour, soda, baking powder and cinnamon.  Drop cookies by scant tablespoons onto baking sheet and bake for 8-10 minutes.  Remove from cookie sheets and transfer to wire rack to cool.  Once cookies are cooled, frost with the cream cheese frosting listed below.

CREAM CHEESE FROSTING

INGREDIENTS

6 ounces cream cheese, softened

¼ lb unsalted butter, softened

2 cups powdered sugar

2 teaspoons pure vanilla extract

PREPARATION

In an electric mixer fitted with a paddle attachment, combine the cream cheese, butter and vanilla and beat until light and fluffy.  On low speed, add the powdered sugar and blend thoroughly. 

Yield:  16 cookies

INGREDIENTS

¾ cup (1 ½ sticks) unsalted butter, at room temperature

½ cup (packed) dark brown sugar

1-¼ cups all-purpose flour

1 2/3 cups old-fashioned rolled oats (not the quick cooking kind)

½ teaspoon salt

1 teaspoon ground cinnamon

PREPARATION

Preheat oven to 350 degrees F.  Line a large rimmed baking sheet with parchment paper.  Using an electric mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy.  In another bowl, combine the flour, 1 cup of oats, salt and cinnamon.  Add to the butter mixture and stir until combined. 

Finely grind the remaining 2/3 cup of oats in a food processor.  Dust your rolling surface with some of the ground oats.  Divide the shortbread dough in half and roll out each into a circle about 8 inches in diameter and 3/8 inch thick.  Sprinkle the remaining oatmeal over the top of the dough and press it into the surface with the rolling pin.  Using a sharp knife, cut each circle into 8 wedges.  Prick each wedge all over with the tines of a fork.  Transfer to the prepared baking sheet and bake until golden brown, approximately 18-20 minutes.  Cool on a rack and then store in an airtight container. 

Source:  Sarah Leah Chase - Cold Weather Cooking - 1990

Yield: 20-22 cookies

INGREDIENTS

14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites, at room temperature
1/4 teaspoon kosher salt

PREPARATION

Preheat the oven to 325 degrees F.

Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.

Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or two teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.

Ina Garten – Barefoot Contessa – Family Style – October 2002

Yield:  24-36 bars

INGREDIENTS

1 ½ cups graham cracker crumbs

½ cup (1 stick) butter

1 – 14 ounce can Eagle Brand Sweetened Condensed Milk

1 cup semi-sweet chocolate chips

1 1/3 cups flaked coconut

1 cup chopped nuts

PREPARATION

Preheat oven to 350 degrees F or 325 degrees F for glass baking pan

In a small bowl, combine graham cracker crumbs and melted butter and mix well.  Press crumb mixture firmly into the bottom of a 9×13x2 inch baking pan.  Sprinkle chocolate chips, coconut and chopped nuts over the top of graham cracker mixture.  Drizzle can of Eagle Brand milk evenly over the mixture.  Bake the bars for 25 minutes or until lightly browned.  Remove from oven and cool.  Cut into bars and serve.  Store leftovers covered at room temperature.

Note:  For an added layer, you can include 1 cup of butterscotch chips.

These are a great alternative to baking chocolate chip cookies.  Same great taste as the original Toll House cookies, but in half the time! 

Yield: 25 cookie bars

INGREDIENTS

2 ¼ cups all purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 cup butter, softened

¾ cup granulated sugar

¾ cup brown sugar

1 teaspoon pure vanilla extract

2 eggs

1-12 ounce package semi-sweet chocolate chips

1 cup chopped walnuts or pecans

PREPARATION

Preheat oven to 375 degrees F

Grease a 15×10 inch jelly roll pan or 9×13x2 baking pan (I use 9×13x2).  Combine the flour, baking soda and salt in a small bowl and set aside.  In an electric mixer with paddle attachment, combine butter, sugars and vanilla and beat until light and fluffy.  Add eggs one at a time, beating well after each.  Gradually beat in flour mixture into the butter mixture.  Stir in chocolate chips and nuts.  Spread batter into the prepared pan and bake for 25-30 minutes or until golden brown.  Remove from oven and cool.  Cut into squares.     

Yield: 12-14 Large brownies

Sometimes it’s just not feasible to make everything from scratch, particularly desserts. If you’re in a time crunch and would still like to make something yummy for dessert, I have found the box brownie mixes to be just fine. I particularly have found the Ghirardelli Walnut Brownie mix to be great. The preparation time is minimal and it bakes up in about 30 minutes, a little more or less, dependent on how gooey you like your brownies. Pair it with some good ice cream, sprinkle with cocoa powder and you’ve got a delicious, chocolately dessert in a flash!

Yield: 15-20 bars

INGREDIENTS

Crust

2 cups all-purpose flour

1 cup unsalted butter, room temperature

½ cup confectioner’s sugar

Filling

2 cups granulated sugar

4 tablespoons all-purpose flour

½ teaspoon baking powder

4 eggs – well beaten

5-6 tablespoons freshly squeezed lemon juice

PREPARATION

Preheat oven to 350 degrees F.

Using an electric mixer with the paddle attachment, combine 2 cups flour, 1 cup unsalted butter and ½ cup confectioner’s sugar until well blended. Press crust mixture into a 9×12x2 inch baking pan. Bake for 20-30 minutes until the crust is set. Remove from oven and let crust cook for approximately 10 minutes.

While crust is baking, in a medium bowl, using a whisk, combine 2 cups of granulated sugar, eggs and freshly squeezed lemon juice until light and fluffy. Add 4 tablespoons flour and ½ teaspoon baking powder and blend.

Pour filling into the cooled crust and return to over for an additional 20-30 minutes until the filling is lightly browned and puffed. Remove from oven and let cook for 5 minutes. Dust with confectioner’s sugar.

Yields: 3 dozen cookies

INGREDIENTS

½ lb unsalted butter

2 cups all purpose flour

2 cups chopped pecans

5 tablespoons granulated sugar

2 teaspoons pure vanilla extract

1 teaspoon water

½ teaspoon salt

Confectioner’s sugar

PREPARATIO