Strawberry Buckwheat Bars

Ingredients

For the crust:
  • 1 cup (2 sticks) cold unsalted butter, cut into pieces, plus more for pan
  • 2 1/4 cups all-purpose flour
  • 3/4 cup buckwheat flour
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1/2 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1 large egg, beaten to blend
For the filling:
  • 3 cups hulled, quartered strawberries (about 1 pound)
  • 1 (12–13-ounce) jar strawberry preserves
  • 1 tablespoon cornstarch
  • 2 teaspoons fresh lemon juice
For the bars:
  • Powdered sugar (for dusting; optional)
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Chocolate Peppermint Pinwheel Cookies

Ingredients

BASIC DOUGH
  • 3 cups all-purpose flour
  • 3⁄4 teaspoon baking powder
  • 1⁄4 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 1 egg, beaten
  • 1 tablespoon milk
  • Powdered sugar, for rolling out dough
CHOCOLATE
  • 3 ounces unsweetened chocolate, melted
  • 1 teaspoon vanilla extract
PEPPERMINT
  • 1 egg yolk
  • 1 teaspoon peppermint extract
  • 1⁄2 cup crushed candy canes or 1⁄2 cup peppermint candy
  • Red food coloring (optional)

Quaker Vanishing Oatmeal Raisin Cookies

Ingredients

  • 1/2 cups plus 6 tablespoons butter, softened
  • 3/4 cups firmly packed brown sugar
  • 1/2 cups granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt (optional)
  • 3 cups Quaker Oats (quick or old fashioned, uncooked)
  • 1 cup raisins

Crispy Whole Wheat Graham Crackers

Ingredients

  • 3/4 cup (5 1/2 ounces) sugar
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon Diamond Crystal kosher salt (half as much if iodized)
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon vanilla extract
  • 1/4 cup (3 ounces) golden syrup, such as Lyle’s, sorghum, unsulfured molasses (not blackstrap), or honey
  • 1 1/2 sticks (6 ounces) unsalted butter, solid but creamy—about 70°F
  • 2 1/2 cups (12 ounces) whole wheat flour (not stone-ground or white whole wheat), plus more for dusting

S’mores Sandwich Cookies

Ingredients

  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 3/4 cup (packed) dark brown sugar
  • 2 tablespoons granulated sugar
  • 6 tablespoons honey
  • 1 large egg
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 16 ounces bittersweet chocolate, coarsely chopped (about 3 cups), divided
  • 24 marshmallows

Chocolate Dipped Pretzel S’mores

Ingredients

  • 18 pretzels
  • 27 mini marshmallows
  • 9 squares of a Hershey’s® milk chocolate bar
  • 1 cup chopped chocolate
  • Sprinkles

Directions

  1. Arrange 9 pretzels on a baking sheet. Cover each with three mini marshmallows. Broil until toasted.
  2. Top each with a square of chocolate. Turn off the broiler and return the pan to the oven until the chocolate melts. Top each with another pretzel. Allow to harden (you can put it in the freezer if you’re in a rush).
  3. Melt the chopped chocolate in the microwave, stirring every 30 seconds until smooth and thin enough to dip s’mores into. When the pretzels are firm enough, dunk each one in the chocolate using a fork. Tap the excess chocolate off, allowing it to return to the pan. Sprinkle with jimmies or other sprinkles if desired, and place s’more on waxed paper to set.

Lemon Basil Curd Butter Cookies

Ingredients

  • 1 cup granulated sugar
  • 2 tablespoons lemon zest
  • 4 tablespoons powdered sugar
  • 2 large eggs
  • 1 large egg yolk
  • 1⁄3 cup fresh lemon juice (about 2 to 3 lemons)
  • 1⁄3 cup all-purpose flour
  • 1⁄4 cup fresh basil, tightly packed
  • 2 tablespoons unsalted butter, room temperature
BUTTER COOKIE
  • 16 tablespoons unsalted butter, room temperature
  • 3⁄4 cup powdered sugar
  • 1 1⁄2 tablespoons lemon zest
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 1 tablespoon milk, room temperature
  • 1 1⁄2 teaspoons real vanilla extract
  • 1⁄2 teaspoon sea salt
  • 2 cups all-purpose flour