A cookie that is named after a pretty flower, what else do you need to know? These cookies are a true family favorite and can be made any time of the year but, a great treat for any Holiday. Simple ingredients and easy to make, these tiny shortbread type cookies are topped with dollops of fudgy goodness. I like these because while they are small, they pack a tasty punch. I hope you enjoy these as much as we do. ~Enjoy! Diane
Black-Eyed Susan Cookies
1 1/4 cups all-purpose flour
1/2 cup cornstarch
1/4 teaspoon salt
1 cup unsalted butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla paste or vanilla extract
1/2 teaspoon almond extract
In a medium bowl sift together the flour, cornstarch and salt (set aside.)
Using an electric mixer cream the butter with the powdered sugar until well combined. Blend in the extracts. Add in the flour, half the amount at a time and mix just until combined. Cover dough and chill for at least 45 minutes.
Preheat oven to 350. Remove dough from fridge while oven is heating up. Scoop dough out into 1-inch balls and roll. place about 2 inches apart on a parchment lined cookie sheet. Bake approx. 12 minutes. (the cookies should be puffed, the bottoms should be slightly golden, do not overbake)
Yield: 3 Dozen Cookies
Fudgy Icing/Frosting that hardens when cool:
2 Tablespoons melted butter
2 Tablespoons unsweetened cocoa
2 Tablespoons hot water
1 cup powdered sugar
1/2 teaspoon vanilla paste or extract
Combine melted butter, cocoa and hot water
Blend in the powdered sugar and vanilla
Place icing in a small piping bag
Squirt into a small round atop each cookie
Let icing dry; it will harden when cooled.
(this icing is also great when poured and spread onto
brownies or cake and let to cool/set)
Yield: 1 Cup
My new favorite! I thought the banana bread I had been baking up all these years was great - I switched things up a bit, lessened the sugar, took out an egg and out with the sour cream. This bread is amazing! You don't have to add in chocolate chips but, OHHHH they really enhance the overall flavor of this bread. I always love making this because it doesn't require an electric mixer, and we always seem to have 2 leftover, sad bananas that can get put to great use in this bread.
You gotta give this one a try! Enjoy! Diane
Chocolate Chip Banana Bread
2 medium bananas, over-ripe, brown and mashable
1/3 cup melted butter
1 teaspoon baking soda
pinch of salt
1/2 cup of sugar
1 large egg, beaten
1 teaspoon vanilla bean paste or extract
1 1/2 cups all-purpose flour
1 cup semi-sweet chocolate chips
Preheat oven to 350
In a large bowl, mash the bananas with a fork until smooth. Stir in the melted butter.
Mix in the remaining ingredients; adding the flour in last. Once all ingredients are well incorporated -
Pour your batter into a prepared loaf pan *I use Pam with Flour for Baking spray on my pans. Bake for 50 minutes, or until a tester inserted into the center comes out clean. I use my 4 x 8 loaf pan for this bread.
Ok, I wanted to make these cookies but, they always seemed daunting to make. I read various recipes and always came back to comparing them to my Mom's butter cut-out cookies... I know traditional Austrian Linzer cookies are made using almond flour. I didn't have almonds in the house but, I know how excellent Rodelle Almond Extract is that I decided to bake my version using their extract added to my Mom's cookie recipe. I also don't have any fancy Linzer cookie cutters but, I have a snowflake set that I was able to use and I like the way they turned out. These cutters made a larger sized cookie then the traditional Linzer. Using my homemade raspberry jam, I am really happy with how these turned out. Enjoy! Diane
Snowflake Linzer Cookies
1 Cup butter
1 Cup sugar
1 egg yolk
3 Cups flour
1/2 teaspoon salt
1 teaspoon grated lemon rind
1/2 teaspoon almond extract
1/2 Cup raspberry jam
Cream butter and sugar until light. Blend in Lemon rind, almond extract, 1 whole egg and egg yolk only from a second egg. Sift flour and salt, and gradually work into butter mixture. As dough stiffens, work flour in with hands. Wrap dough in wax paper and chill for several hours.
Make sure to keep track of how many whole bottoms you have and how may cut out tops so that you have an even amount. Roll dough out 1/4" thick. Bake 375 for 8 mins but, keep an eye on them - thinner cookies will cook faster and could burn easily. Let the cookies cool, sprinkle cut out tops with powdered sugar, add a bit of raspberry jam to the center of the lower bottoms, then sandwich the two together.
I still prefer making jams in small batches, and today I made a small batch of homemade raspberry jam so that I can bake up some Linzer cookies tomorrow (the jam is a filling for the cookies.) This is a very easy recipe - I hope you give it a try. ~Enjoy, Diane
Small Batch Raspberry Jam
3 cups fresh raspberries
1 cup sugar *divided
1/2 cup local honey
1 Tablespoon lower sugar pectin (I prefer Sure Jel in the Pink Box)
2 teaspoons fresh lemon juice
1/8 teaspoon butter
Add 1/2 cup of sugar to the berries in a bowl, cover and let macerate in your refrigerator overnight. Add all fruit and its juices to a jam pot the next morning. Warm on low, adding in honey and final 1/2 cup sugar until dissolved, mash the berries when soft. Add in lemon and pectin and bring to a hard boil for 1 minute. You can add 1/8 tsp butter to prevent foaming. Once gel stage is reached, spoon jam into clean jars, to 1/4” headspace and process in a boiling waterbath or steam canner 10 mins or according to your altitude. Let jars cool in a draft free area for 24 hours, check seals, wash, label and store.
Kitchen Note: You can take an extra step and pass the jam thru a fine sieve to remove seeds if preferred before jarring the jam and processing.
Makes 2 half pints
*this recipe can easily be tripled