Stampin' Up! Sugar Cookies

Its a cookie throwback over here! WHO remembers the cookie press from Stampin’ Up! ? Who still has theirs? We use ours all the time and I realize that I should share the recipe so that it can be accessible to everyone and I am less at risk to losing it! You just need to have a cookie press of some kind so that you can add a fun pressed detail to the top.

These are the perfect cookies to make for a fun Cookies & Cards evening!

Ingredients:

1 cup butter, room temperature

3/4 cup sugar

2 eggs yolks

1 tsp vanilla

1/4 tsp salt

2 1/8 cup flour

Directions:

Preheat oven to 350. Cream the butter and sugar and beat until fluffy. Add the egg yolks, one at a time, mixing well. Add vanilla, salt and flour. Mix well. Dough should be stiff and not sticky. If it is sticky add a bit more flour. Roll dough into 1 1/2 inch balls (I use the large Pampered Chef cookie scoop). Place cookies 2 inches apart on an ungreased cookie sheet and press with the cookie stamp/press. I have the best success if I press the stamp into some flour first to reduce the risk of the press sticking to the cookie. Bake 12-15 min or until cookie bottom is lightly browned. ENJOY!

Lemon Meltaway Cookies

Recently I hosted a fun stamping class where we made some cards using the Sweet Citrus Bundle—this was a Cookies & Cards class that I host once or twice a month. Because it was a citrus themed class I decided to try out a new recipe and its definitely a keeper! If you are a lemon lover you will really enjoy these simple and easy lemon cookies!

LEMON MELTAWAY COOKIES

Ingredients:

1 cup butter softened

3/4 cup sugar

1 large egg

1 lemon, zest of

2 cups of flour

1/2 tsp baking powderr

1/2 tsp salt

Lemon Cookie Glaze:

1 1/2 cups powdered sugar

2 tbsp fresh lemon juice

1 tbsp heavy cream

1/8 tsp salt

Instructions:

Cream the butter and sugar together. Mix in egg until well incorporated and add in lemon zest. Mix.

Add 1/2 cup of flour, baking powder and salt to the creamed mixture and combine. Continuing adding flour at 1/2 cup increments and it is all completely combined.

Use a small cookie scoop (I love the Pampered Chef scoops!) or tablespoon to measure dough and then form into balls and place on a cookie sheet with parchement paper. You can slightly flatten them with the palm of your hand.

Bake at 375 degrees for 8-9 minutes until the center is set. The cookies will not brown at the edges and will remain light in color. Let them sit for a couple of minutes on the sheet and then transfer to cool on a wire rack. You will be icing the cookies on this rack so you can place paper towel beneath to catch any drips.

It is important that the cookies are completely cool before you add the glaze.

To make the Lemon Cookie Glaze:

Whisk the powdered sugar with the cream, lemon juice and salt until smooth. Use a spoon to add a teaspoon or more of the glaze to each cooled cookie. Let the glaze set before you transfer the cookies to a container. They taste great at room temperature but even better straight from the fridge!

I was able to make 24 cookies from this recipe! I hope you enjoy!

And for fun, here is the lemon card we created that inspired my cookie recipe!

Coconut Rice

Hi friends! I wanted to share my Coconut Rice recipe here for easy access for my family and friends. It is one of the best side dishes and one that my entire family loves. It does make a generous amount, however I have had other friends tell me they do double this recipe. So its up to you depending on the rice lovers in your household!

Coconut Rice

Ingredients:

2 cups of Basmati Rice

1 can of coconut milk

2 1/4 cup water

1 tsp sugar

1 tsp salt

1/4-1/2 cup of sweetened shredded coconut (this was my own addition to this recipe, I think it makes this rice extra awesome)

Directions:

Soak the rice in cold water for 30 min. Drain water. Saute the rice in the butter. Add all of the other ingredients except the coconut. Bring to boil and reduce temp for approx 20-25 min. Halfway through cooking, or prior to the water being absorbed add the shredded coconut. Mix well and finish cooking. Enjoy :)

Oola-la French Toast

Years ago our friends Bailey and Jeremy gave Reese a Star Wars cookbook for Christmas. This French Toast recipe has been made so many times the page is covered in eggs and batter and then basically fell out of this cookbook. What makes this recipe perfect is it makes french toast for ONE!! So in the mornings when my kids would be like “I want french toast” I would pull this out and it would make about 3 pieces of french toast which is perfect.

When you want to make a family batch, I usually quadruple the recipe and off we go!

Ingredients:

1 egg

1/4 milk

1 1/2 teaspoon sugar

1/8 teaspoon vanilla extract

1/4 teaspoon cinnamon

3 bread slices

3 teaspoons butter

confectioners’ sugar

strawberries or other fruit you enjoy

maple syrup

Directions:

Preheat frying pan/skillet.

Break your egg into a shallow bowl and add the milk, sugar, vanilla and cinnamon. Beat with a whisk until blended.

Add bread slices one by one into the egg mixture. Let each piece sit for a bit to absorb the mixture on both sides.

Add butter to your frying pan or skillet and add bread. Fry until golden brown on the underside, aprox 3 min. When ready flip the bread and repeat on the other side.

Once cooked you can add all of your favorite toppings! Enjoy

Haystacks, Fiddle Diddles, No Bake Cookies Oh My!!

These are one of my kids favorite things! Shepard and I just made a big batch together and I realized that I should add this recipe here so it can be logged as one of our Family Recipe’s. At least my kids will all know how to bake when they leave home—KD, Ichiban and baking—they are covered! hahaha!

This recipe also has several names as I have discovered. These No Bake cookies remind me of being a kid, but this was a recipe shared with me by an old friend who got it from her mom.

Ingredients:

1/2 cup butter

2 cups sugar

1/2 cup milk

6 TBSP Cocoa

3 cups rolled oats (not quick oats)

1 cup shredded sweetened coconut

1 tsp vanilla

pinch of salt

Directions:

Put butter, sugar and milk into a saucepan. Heat on medium, stirring often until it comes to a boil. Remove from heat. Add all remaining ingredients. Stir well. Drop by tablespoon onto waxed paper. Place in fridge to set. Also taste great straight from the freezer! Enjoy!