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Lemon Snowdrops

This cookie, inspired by the lemon drop candy, is simple to prepare and uses candied lemon peel to recreate that unique flavor.



While you can find candied lemon peel available commercially in some supermarkets and gourmet food stores, you can make a batch of it at home. Simply simmer blanched lemon peel in a sugar syrup (equal parts of sugar to water) for about 20 to 25 minutes. Remove the lemon peel from the heat and let it sit in the sugar syrup for at least eight hours or overnight. Dry the lemon peel on a wire rack and, once dried, roll in granulated sugar. Candied lemon peel should be stored tightly covered in an airtight container to prevent it from losing its flavor.



RECIPE



Lemon Snowdrop Cookies

Makes about 2 dozen cookies



Ingredients:



•1/4 cup (1/2 stick) unsalted butter, room temperature

•1 cup granulated sugar

•1 large egg

•Zest of 3 lemons

•1 cup all-purpose flour

•1/2 teaspoon baking soda

•1/4 teaspoon salt

•3 tablespoons finely chopped candied lemon peel

•Confectioners' sugar, for rolling and dusting

Directions:



1.Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or Silpats (French nonstick baking mats). In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 3 to 5 minutes. Scrape down the sides of the bowl. Add the egg; beat on medium speed until combined. Add the lemon zest and beat until combined.

2.In a medium mixing bowl, sift together the flour, baking soda and salt. Whisk in the candied lemon peel. Gradually add the flour mixture to the butter mixture and mix on low speed until just combined, about 1 to 2 minutes. Transfer the dough to a sheet of plastic wrap. Chill the dough in the plastic wrap until firm, about 30 minutes.

3.Shape the dough into 1-inch balls. Drop the balls in the confectioners' sugar. Using the sugar to keep the balls from sticking to your hands, roll the balls of dough around in the sugar. Place the cookies on the prepared baking sheets, spacing them about 2 inches apart. Slightly flatten them with the palm of your hand. (Refrigerate the remaining dough when not in use.) Bake for about 10 to 12 minutes, until just golden brown. Remove to a wire rack to cool. When cool, dust the cookies with confectioners' sugar





Read more at Suite101: Lemon Snowdrops: Drop Cookie Inspired by Old-fashioned Penny-Candy Favorite http://dessert-recipes.suite101.com/article.cfm/lemon_snowdrops#ixzz0dCuNbt7s

Banana-Oatmeal Cookies

The mellow sweetness of banana, the texture of oatmeal, and the subtle hints of cinnamon and nutmeg make this cookie a keeper. Easy to make with the kids around too!







Looking to bake something with the kids that won't take all day? Here it is! This recipe is good to start out on for those that are inexperienced with baking, as well - it is as easy to bake as it is to eat. And if the family is filled with people that all want different options, this cookie is as versatile as it is easy! This cookie is perfect in the winter alongside hot chocolate, or in summer with a glass of cold milk. For those that have grown bored with plain chocolate-chip cookies or tired of throwing brownie mix into the oven, this cookie can provide a refreshing change while still adding sweetness and warmth to the day.



Banana-Oatmeal Cookie Recipe

•1 ½ cup all-purpose flour

•1 ¾ cup oats

•1 cup sugar

•¾ cup shortening

•1 egg

•1 cup mashed banana

•1 teaspoon salt

•½ teaspoon baking soda

•¾ teaspoon cinnamon

•¼ teaspoon nutmeg

•Optional: 1/2 cup each chocolate chips, raisins, and/or walnuts

How To Make Banana-Oatmeal Cookies

1.Sift together flour, baking soda, sugar, cinnamon, nutmeg and salt.

2.Add shortening and mix until mixture looks like fine crumbs or sand.

3.Beat egg and add to mixture.

4.Add mashed bananas and oats and mix well.

5.Add in chocolate chips, walnuts, or raisins, if desired.

6.Bake at 400°F for 12-15 minutes.

7.Remove cookies from cookie sheet immediately after they come out of the oven.

8.Cool on wire rack for 15-20 minutes before eating.

9.Makes 5 dozen cookies.

Tips And Tricks

•Instant packets of oatmeal do not work for this recipe - old-fashioned oats found in the cannister must be used.

•Regular shortening, not butter flavored, should be used. Do not substitute oleo, butter, or oil.

•Cholate chips, raisins, and walnuts are three options, but not the only ones - don't be afraid to experiment. Add a 1/2 cup of your favorite 'something' to the mix and see what happens.

•1 cup mashed banana = 5 small bananas, 3 medium bananas, or 2 large bananas.

•Make sure that your oven is completely pre-heated when putting the cookies in, and always have an oven thermometer inside to check that the temperature is accurate.

•Inaccurate temperatures on ovens result in dry, overdone cookies or underdone, soupy cookies that take longer to bake than expected.

•Try to be as exact as possible about the measurements - remember, baking is as much a science as it is an art!

•Please remember that the cookies have oatmeal and contain egg products (in case of those that have allergies).

•This recipe has not been tested with self-rising flour.

Apple Kuchen

Most recipes for traditional apple kuchen are rather time-consuming and involve mastering sweet yeast dough.  The recipe uses a yellow cake mix for the dough in place of a yeast dough. While this may not be an authentic, German-style apple kuchen, it is very delicious and contains all the key ingredients - sliced apples, cinnamon, eggs and sour cream - of the time-honored dessert.






Thanks to the cake mix, the whole thing comes together in no time at all. Serve it warm, right out of the oven, and I'm sure no one will be disappointed.









Apple Kuchen


Makes: 12-15 servings



1/2 cup butter or margarine, softened



1 package yellow cake mix



1/2 cup flaked coconut



1 (20 ounce) can pie-sliced apples, well-drained, or 2 1/2 cups sliced, pared baking apples



1/2 cup sugar



1 teaspoon cinnamon



1cup dairy sour cream



2 egg yolks or 1 egg



Heat oven to 350 degrees F. Cut butter into dry cake mix until crumbly. Mix in coconut. Pat mixture lightly into an ungreased 13-by-9-by-2-inch oblong pan, building up a slight edge. Bake for 10 minutes.



Arrange apple slices on warm crust. Mix cinnamon and sugar together, sprinkle over apples. Blend sour cream and eggs; drizzle over apples (topping will not completely cover apples). Bake 25 minutes or until edges are light brown. Do not overbake. Serve warm.





Nutrition information

Per serving: 310 calories, 14 grams fat, 7 grams saturated fat, 45 grams carbohydrates, 2 grams protein, 1 gram fiber, 52 milligrams cholesterol, 260 milligrams sodium