Recipes

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Bacon Chocolate Chip Cookies

Makes 2 ½ dozen Must refrigerate for storage

Preheat oven to 375° F.

• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• 
1 cup (2 sticks) butter, softened
• ¼ teaspoon salt

• ¾ cup granulated sugar
• 1 teaspoon vanilla extract
• ¾ cup packed brown sugar
• 2 large eggs

• 2 cups 60% Cocoa Bitter-Sweet Chocolate Morsels

• 10-12 slices Smoked Bacon, cooked to a crisp

Combine flour, baking soda and salt in small bowl.
Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
Add eggs, one at a time, beating well after each addition.
Gradually beat in flour mixture.
Reserve 2 sices of bacon. Finely chop the rest and add to mixture.
Mix for 1 minute. Stir in morsels.
Drop by rounded tablespoon onto ungreased baking sheets.
Bake for 10-12 minutes or until golden brown. Cool on baking sheets for 
2 minutes then remove to wire racks to cool completely.

Maple Cinnamon Glaze

• 2 cups powdered sugar
• 1 Tbs maple extract
• 1 tsp vanilla extract
• ½ tsp cinnamon
• Enough water to make a thick glaze (about 3 Tbs).

Mix all ingredients together until smooth and creamy. If lumpy, use a whisk. Spread a small amount of the glaze on top of each cookie and top with a small piece of crisp bacon from the reserved slices.

Buttery Lemon Squares

Mary Milewski

(mary at milewski dot org)

Shortbread

Preheat oven to 350°F

• 1 cup butter, softened
• ½ cup sifted powdered sugar
• 2 cups flour

Cream butter and sugar until fluffy.
Stir in flour and Blend well.
Gather dough into a ball and press into a 9x13 inch pan.
Bake at 350°F for 20 minutes.
Prepare Lemon Filling while the shortbread is baking.

Lemon Filling

• 4 eggs
• 2 cups granulated sugar
• 1 teaspoon grated lemon peel
• 6 Tablespoons (3 fl oz.) lemon juice
• 1 teaspoon baking powder
• 3 Tablespoons powdered sugar

Beat 4 eggs until light and frothy.
Gradually add 2 cups granulated sugar, beating until thick.
Add lemon peel, lemon juice and baking powder, beat until blended.

Pour filling over hot baked shortbread and return to oven. Bake 15 to 20 minutes or until pale golden brown. Remove from oven, cool 10 minutes, then sprinkle with 3 Tablespoons powdered sugar.
Cool in pan, then cut into squares.