Recipes on a Budget

"Affordable Recipes for All"

Double-Lemon Thumbprint Scones

Like thumbprint cookies, these light and lemony scones get their name from the well of preserves in the center.  The secret to tender results is to work the dough as little as possible.  After adding the cream, stir just until everything is incorporated.  When kneading, use as few turns as possible.   When shaping, pat just until you get a one-inch-thick round.  Any leftovers taste great reheated the next day, wrapped in foil.

 

3 ea large lemons
2 cups self-rising flour
1/2 cup plus 2 tbsp sugar
1-1/4 cups plus 2 tbsp chilled heavy whipping cream
2 tbsp cherry, raspberry, or strawberry preserves

 

Position rack in center of oven and preheat to 425 degrees Fahrenheit.  Line large heavy-duty rimmed baking sheet with parchment paper.  Finely grate enough peel from lemons to measure 6 teaspoons; set grated peel aside.  Squeeze enough juice from 1 lemon to measure 1 tablespoon (seal remaining lemons in plastic wrap and reserve for another use).  Whisk flour and 1/2 cup sugar in medium bowl to blend.  Add 1-1/4 cups chilled whipping cream, 1 tablespoon lemon juice, and 4 teaspoons finely grated lemon peel; stir gently to combine.

Gather dough together and turn out onto lightly floured work surface; kneading briefly, 4 to 5 turns.  Pat or roll out dough to 1-inch thick round.  Using 2-1/2 to 2-3/4-inch-diameter cookie cutter or biscuit cutter dipped in flour, cut out rounds.  Reroll dough scraps and flatten to 1-inch thickness; cut out additional rounds.  Transfer scones to prepared rimmed baking sheet, spacing scones about 1-inch apart.  Using thumb, push down center of each scone to make deep indentation.  Spoon about 1/2 teaspoon preserves into indentation of each scone.

Whisk remaining 2 tablespoons sugar, 2 tablespoons heavy whipping cream, and 2 teaspoons finely grated lemon peel in small bowl to blend.  Brush top of scones generously with lemon glaze.  Bake scones until golden and cake tester inserted horizontally into center of scone comes out clean, 18 to 20 minutes.  Transfer thumbprint scones to rack and cool slightly.  Serve scones warm or at room temperature.

(makes 8)

 

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03/03/2011 Posted by | Cookies | Leave a comment

Razz-Ma-Tazz Bars

Donated by:  J. Decker

Technorati Tags: ,,

 

1/2 cup (1 stk) butter or margarine
2 cups (12-oz pkg) Nestle Toll House Premier White Morsels, divided
2 lg eggs
1/2 cup granulated sugar
1 cup all-purpose flour
1/2 tsp salt
1/2 tsp almond extract
1/2 cup seedless raspberry jam
1/4 cup toasted, sliced almonds

 

Preheat oven to 325 degrees Fahrenheit.  Grease and sugar 9-inch-square baking pan.

Melt butter in medium, microwave-safe bowl on HIGH (100%) power for 1 minutes; stir.  Add 1 cup morsels; let stand.  Do not stir.

Beat eggs in large mixing bowl until foamy.  Add sugar; beat until light lemon-colored, about 5 minutes.  Stir in morsel-butter mixture.  Add flour, salt and almond extract; mix at low speed until combined.  Spread 2/3 of batter into prepared pan.

Bake for 15 to 17 minutes or until light golden brown around edges.  Remove from oven to wire rack.

Heat jam in small, microwave-safe bowl on HIGH (100%) power for 30 seconds; stir.  Spread jam over warm crust.  Stir remaining morsels into remaining batter.  Drop spoonfuls of batter over jam.  Sprinkle with almonds.

Bake for 25 to 30 minutes or until edges are browned.  Cool completely in pan on wire rack.  Cut into bars.

 

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07/09/2010 Posted by | Cookies | Leave a comment

Banana Split Cookies

1   banana, smashed
1/2 cup butter, softened
1/2 cup crunchy peanut butter
1/4 cup firmly packed brown sugar
1/4 cup sugar
1   egg
1/2 tsp banana extract
1-1/4 cup all-purpose flour
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 cup semi-sweet mini-morsels

Preheat oven to 350 degrees Fahrenheit.  Combine banana, butter, peanut butter, sugars, egg, and banana extract, until creamy.  Stir in flour, baking powder, baking soda, and salt; mix well.  Stir in chocolate morsels.

Drop by rounded teaspoonfuls, 2” apart, onto ungreased cookie sheet.  Bake 10-13 minutes until lightly golden brown.  Cool 1 minute on baking sheet, then remove to wire racks until cooled completely.

(c)   2009    The Writers Drawer          All Rights Reserved

07/16/2009 Posted by | Cookies, Dessert | Leave a comment