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
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Cherry & Amaretti Crumble Cake

Ingredients

For the Cake
  • 175g Unsalted Butter (Softened)
  • 175g Unrefined Light Muscovado Sugar
  • 1 tsp Almond Extract
  • 1 Lemon Zest (Unwaxed)
  • 2 Eggs (Large)
  • 100g Soured Cream
  • 175g Self-Raising White Flour
  • ½ tsp Fine Sea Salt
For the Crumble
  • 150g Self-Raising White Flour
  • 100g Unsalted Butter (Cold, Cubed)
  • 75g Unrefined Light Muscovado Sugar
  • 75g Amaretti Biscuits (Crushed)
  • 40g Flaked Almonds
For The Cherry Layer
  • 250g Cherries Soaked in Kirsch

Millionaire’s Sponge Cake

Ingredients

For the Cake
  • 400g Unsalted Butter
  • 400g Light Brown Soft Sugar
  • 8 Medium Free Range Eggs
  • 400g Self-Raising White Flour (We use Allinson)
  • 2tsp Baking Powder
For the Chocolate Buttercream
  • 175g Unsalted Butter (Softened)
  • 325g Icing Sugar (We use Silver Spoon)
  • 40g Cocoa Powder
For the Decoration
  • A Drizzle Treat Toffee Sauce
  • 6 Millionaire’s Shortbread Bites
  • 5 Lotus Biscuits (Crushed)

3-Ingredient Peanut Butter Cookies

Ingredients

  • 1 large egg
  • 1 cup creamy peanut butter
  • 1 cup sugar
  • Flaky sea salt (optional)

Directions

  1. Arrange racks in upper and lower thirds of oven; preheat to 350°F. Line 2 rimmed baking sheets with parchment paper.
  2. Beat egg with a whisk in a medium bowl. Add peanut butter and sugar and whisk until fully incorporated and smooth. Drop mounds of dough by the tablespoonful onto prepared baking sheets, spacing about 2″ apart. Lightly press tops of cookies with tines of a fork, making a crosshatch pattern. Sprinkle with salt, if using. Bake cookies, rotating trays halfway through, until golden brown, 10–12 minutes. Transfer to a wire rack and let cool slightly.

Tips: Cookies can be baked 3 days ahead. Store in an airtight container at room temperature.

Blood Orange and Poppy Polenta Shortbread Cookies

Ingredients

  • 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
  • 2/3 cup polenta (coarse cornmeal)
  • 1 teaspoon kosher salt
  • 1 1/2 cups all-purpose flour, plus more for hands
  • 1/2 cup granulated sugar
  • Finely grated zest of 1 lemon
  • Finely grated zest of 2 blood oranges
  • 2 teaspoons vanilla extract
  • 2 tablespoons poppy seeds, plus more for sprinkling
  • 1/2 cup blood orange juice
  • 1 cup powdered sugar

Oatmeal Chocolate Chunk Lactation Cookies

Ingredients

  • 3 cups old-fashioned oats
  • 1 cup whole wheat flour
  • 3/4 cup all-purpose flour
  • 5 Tbsp. brewer’s yeast powder
  • 1/4 cup ground flaxseed
  • 3 Tbsp. white chia seeds
  • 1 tsp. ground cinnamon
  • 1/2 tsp. aluminum-free baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. fine sea salt
  • 1 1/4 cups sugar
  • 6 Tbsp. virgin coconut oil, melted, cooled slightly
  • 6 Tbsp. unsalted butter, room temperature
  • 2 large eggs
  • 2 1/2 tsp. vanilla extract
  • 6 Tbsp. unsweetened applesauce
  • 1 1/2 cups semisweet chocolate chips
  • 3/4 cup dried cranberries (optional)
  • 3/4 cup unsweetened coconut flakes (optional)
  • Nonstick vegetable oil spray
  • Flaky sea salt

Soft Molasses Cookies

Ingredients

  • 3⁄4 cup shortening (3/4 cup correct amount)
  • 1 cup packed brown sugar
  • 1⁄2 cup white sugar (reserved for coating raw dough balls)
  • 1 large egg
  • 1⁄2 cup molasses
  • 2 1⁄2 cups all-purpose flour
  • 1⁄2 teaspoon salt (see note below)
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon allspice
  • 1 teaspoon nutmeg