LEMON TWISTS COOKIES

These cookies are really close in texture to my S cookies...except they are shaped different and have a fresh lemon flavor ..The icing you top them with with also have a fresh lemon flavor....which I love...These would be a great cookie to add to your Holiday baking....I also think these would make a great Easter cookie...you can add sprinkles to these if you like!...Here is how I made these....Enjoy!!

INGREDIENTS

4 Cups all purpose flour

3 teaspoons baking powder

1/4 teaspoon salt

6 small to medium room temp eggs if eggs are larger use 5

1 cup granulated sugar

1 cup vegetable oil

1 teaspoon vanilla extract

1 Tablespoon fresh lemon juice

zest of 1 lemon

LEMON GLAZE

1 cup powder sugar

3-4 Tablespoons fresh lemon juice

DIRECTIONS

In a bowl sift flour, baking powder and salt  and set aside

In your stand mixer with whisk attachment add eggs and and mix a couple of minutes...add sugar and mix until combined

Add oil, extract and lemon juice and zest and combine

Switch to paddle attachment and slowly add flour mixture until fully combined

Cover dough with plastic wrap and let rest for 30 minutes

then transfer to lightly floured surface sprinkle with flour and knead until dough will be easy to work with..if you find dough is too sticky, you may need to add more flour

Preheat oven to 350

Line baking sheet with parchment ...scoop dough with medium cookie scoop and add to lightly floured surface

Roll dough into 6 inch log line up ends and twist once or twice...place on baking sheet

Bake cookies for 11-12 minutes...I like the way mine looked after 11 minutes...you want the bottoms lightly golden place on rack to cool

Whisk your powder sugar and lemon juice to form glaze...you can dip the cookie into the bowl to glaze then add to rack to dry

Let cookies dry before serving...If you can wait that long!!

LEMON TWIST COOKIES

Yield: 46

Author: Natalie Buscemi-Hindman

Prep time: 90 MCook time: 12 MTotal time: 102 M

These cookies are a puffy, airy cookie with a fresh lemon flavor topped with a fresh lemon glaze!!

Ingredients:

COOKIE

• 4 Cups all purpose flour
• 3 teaspoons Baking Powder
• 1/4 teaspoon Salt
• 6 small to medium room temp Eggs use 5 if larger
• 1 Cup Granulated Sugar
• 1 Cup Oil
• 1 teaspoon Vanilla
• 1 Tablespoon Fresh lemon juice
• Zest of 1 Lemon

LEMON GLAZE

• 1 Cup Powder Sugar
• 3-4 Tablespoons Fresh Lemon Juice

Instructions:

1. In a bowl..sift together flour, baking powder and salt and set aside
2. In your stand mixer with whisk attachment...add eggs and mix for a couple minutes...add sugar and continue mixing
3. Add oil, extract and juice and zest of lemon
4. Switch to paddle attachment and slowly add flour until combined
5. Cover with plastic wrap and let rest for 30 minutes  then add dough to lightly floured surface and knead until no longer sticky  adding flour as needed...you don't want dough too floury though
6. Preheat oven to 350
7. Line baking sheet with parchment paper or use silpat lined one
8. Scoop dough with medium scoop and add to lightly floured surface
9. Roll into 6 inch log...line up 2 ends and twist together...I did mine twice
10. Place on baking sheet and bake for 11-12 minutes...until bottoms are lightly golden...I liked mine after 11 minutes...let cookies cool
11. Whisk powder sugar and lemon juice in a bowl to make glaze...you can dip cookie into bowl to coat
12. Let cookies dry on rack
13. Allow to dry before serving...If you can wait that long!!...ENJOY!

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FANCY FOCCACIA BREAD

I love Foccacia Bread...All of my favorite Italian restaurants always seem to serve little squares of it in their bread baskets and I look forward to it...and always end up filling up on it!!...I have made it in the past but I wanted to make this one a little different...A little fancier if you will...I have been seeing Foccacia  breads decorated with veggies lately and I wanted to give it a try...This bread starts out making a dough starter the day before to use in it.....You can decorate and season this the way you like...You can also make it in a different pan if you choose...The choice is yours...But here is how I make mine...Enjoy!

INGREDIENTS

STARTER

This can be made 12 to 24 hours before you use it

1/2 cup all purpose flour

1/2 cup lukewarm water

1/4 teaspoon instant yeast

DOUGH RECIPE

3 2/3 Cups plus 2 Tablespoons all purpose flour

1 teaspoon salt

1 1/4 cup lukewarm water

1 3/4 teaspoons instant yeast

1 Tablespoon olive oil

1 Tablespoon sugar

Plus your dough starter

Seasoning for top of dough

1/4 Olive oil

4 cloves garlic minced

1 teaspoon salt

1 teaspoon dry rosemary

parmesan cheese

Veggies of your choice for decorating

DIRECTIONS

To make your starter add the 3 ingredients together and mix until smooth...It should look like pancake batter consistency it is ready to use in 12 hours, but can be used later

When you are ready to make your dough add lukewarm water along with yeast, sugar and olive oil ...stir and set aside....add the flour and salt to stand mixer with dough hook.....give a stir and then slowly add yeast mixture...mix ...then add dough starter.and mix 

until sticky dough forms...add dough to lightly floured surface...knead a few times and add dough to oiled bowl...cover with plastic wrap and a towel and let rise in a warm place for 1 to 2 hours

Once dough is double in size ...punch down and add dough to your oiled pan patting and spreading until even and size you like...cover with towel and let rise a second time until puffy about 1 hour

Preheat Oven to 450 then lower to 400 degrees for baking

Once dough has risen for second time brush with seasoned olive oil the sprinkle with parmesan cheese....then decorate with veggies of your choice

Bake at 400 for 25 minutes or until golden brown

Preview your design on another baking sheet before adding to dough

dough after second rise before decorating

olive oil mixture

FANCY FOCCACIA BREAD

Yield: 12

Author: Natalie Buscemi-Hindman

This foccacia bread begins with a starter you make ahead of time,,,and you have the option to be creative and decorate it with veggies of your choice

Ingredients:

STARTER RECIPE

• 1/2 Cup All purpose flour
• 1/2 Cup Lukewarm water
• 1/4 teaspoon Yeast
• Mix this together cover with plastic wrap and set on counter for at least 12 hours

DOUGH RECIPE

• 3 2/3 Cups plus 2 Tablespoons  All Purpose flour
• 1 teaspoon salt
• 1 1/4 Cups lukewarm water
• 1 3/4 teaspoons Instant yeast
• 1 Tablespoon Olive oil
• 1 Tablespoon Sugar
• Plus your dough starter
• Veggies of your choice for decorating

Olive oil seasoning for top of dough

• 1/4 Cup Olive oil
• 4 Cloves garlic minced
• 1 teaspoon salt
• 1 teaspoon or more dry Rosemary
• Parmesan cheese

Instructions:

1. When you are ready to make your dough add lukewarm water along with yeast, olive oil and sugar to cup...stir and set aside
2. Add flour and salt to stand mixer with dough hook attachment ...give a stir then slowly add yeast and water mixture...mix then add dough starter and mix until sticky dough forms
3. Remove dough and add to lightly floured surface..knead a few times then add dough to oiled bowl ..flip dough over to coat other side...cover bowl with plastic wrap then a towel and keep in a warm place to rise about 1-2 hours until it doubles in size
4. Once dough is risen...punch down and add dough to a well oiled pan...I used a baking sheet but you can also split dough and add to smaller pans a round one is also okay to use..pat dough into pan evenly  and cover with a towel to rise again until puffy...about 1 hour
5. Preheat oven to 450...then turn down to 400 degrees before baking
6. Once dough is risen in pan brush with seasoned olive oil all over ...then sprinkle with Parmesen cheese
7. You can now decorate with your veggies I did this in a separate pan  ahead of time to get my pattern situated and preview...then place it on the dough...When it is to your liking, place pan in oven and bake...checking after 20-25 minutes...cook until golden brown on top and bottom

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No Knead ARTISAN BREAD

Being kind of new to bread making I have been doing a lot of experimenting with different bread recipes...I have to tell you..there is nothing better than baking your own bread...It just feels like such an accomplishment!....I have been seeing a lot of these no knead bread recipes so I had to try it...they all have different ingredient amounts as far as you yeast and flour....I tried this one and I really like the way it turned out...If you are new to baking bread or using yeast I would say this is the recipe for you to try...This bread turned out amazing...a very nice crusty crunch on the outside..and nice and airy and chewy on the inside...This gets baked in a preheated Dutch Oven..Here is how I make this ..I also added an easy to follow video of  how I made this...Enjoy!

INGREDIENTS

3 Cups All Purpose Flour

2 teaspoons Instant Yeast

2 Teaspoons Salt

1 1/2 Cups Lukewarm Water

DIRECTIONS

Mix flour, yeast and salt in a large bowl.

Add water and with the handle of a wooden spoon mix until incorporated

Dough will be wet and Shaggy

Cover bowl with plastic wrap and let rise for 2-3 hours until it doubles in size

Preheat oven to 450 and add your dutch oven to it with the lid...making sure your handle is oven safe

Scrape dough out of bowl..,,Shape your dough on a floured surface sprinkling the top too...using a dough scraper or a large spatula start folding the sides inward about 6  times...it doesn't have to be too perfect 

Transfer dough to parchment paper...and add to preheated dutch oven

Bake for 30 minutes covered...remove cover and Bake 10 more minutes or until deep golden and crispy

Let cool for 10 minutes before slicing

No Knead ARTISAN BREAD

Yield: 8

Author: Natalie Buscemi-Hindman

Prep time: 5 MCook time: 40 MTotal time: 45 M

Super easy..super crusty bread..with a airy chewy center...No kneading required and baked in your Dutch Oven

Ingredients:

• 3 Cups All Purpose Flour
• 2 teaspoons Instant Yeast
• 2 teaspoons Salt
• 1 1/2 Cups Luke Warm Water

Instructions:

1. Mix flour, yeast and salt in a large bowl
2. Add water and with handle of wooden spoon mix until incorporated
3. Dough will be wet and shaggy
4. Cover bowl with plastic wrap and let rise for 2-3 hours or it doubles in size
5. Preheat oven to 450 and add dutch oven to it with lid on making sure handle is oven safe
6. Scrape dough out of bowl...shape dough on floured surface sprinkling top too
7. Using a dough scraper or large spatula start folding sides inward, about 6 times, it doesn't have to be too perfect
8. Transfer dough to parchment paper, and add to preheated dutch oven
9. Bake for 30 minutes covered...remove cover and Bake 10 more minutes or until golden and crispy
10. Let cool for 10 minutes before slicing

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LEMON BARS

Well I have never made Lemon Bars before...but when your pregnant daughter has a craving for them you learn real quick!...Only problem is I only had 1 lemon in the house....Fortunately these turned out really well,...I have never really been a fan of Lemon Bars....but I am now...these were definitely simple enough to put together and I will for sure be making them a lot now!!...Here is how I put these together....Enjoy!

INGREDIENTS

SHORTBREAD BASE

1/2 Cup (1 stick) Butter softened

1/2 Cup Powdered sugar

1 Cup all purpose Flour

pinch of salt

LEMON FILLING

2 Eggs 

1 Cup granulated sugar

1/2 teaspoon Baking Powder

3 Tablespoons Lemon juice (1 lemon)

Zest of 1 Lemon

pinch of salt

DIRECTIONS

1. Preheat oven to 350...and lightly spray 8 x 8 baking dish but making sure you spray sided of dish

SHORTBREAD BASE

1. In a stand mixer add butter then powder sugar and beat until combined.....then add flour and salt...continue beating until soft dough forms....take dough ball and add to baking dish...spread evenly patting with your fingers....Bake 18-20 minutes until golden....remove from oven but leave oven on for filling

LEMON FILLING

1. Meanwhile back in your mixer add the eggs and granulated sugar..add baking powder, salt and your lemon juice and zest...beat until mixed...Pour over the warm shortbread base and return to oven for 25-30 minutes,,,checking until firm...you can check with a toothpick...the top will be browned.....Put it in the fridge until cool and then sprinkle with powdered sugar on the top

LEMON BARS

Yield: 8

Author: Natalie Buscemi-Hindman

Prep time: 35 MCook time: 30 MTotal time: 65 M

These Lemon Bars are a great way to get your Lemon fix!....easy to put together with a yummy shortbread crust

Ingredients:

SHORTBREAD BASE

• 1/2 Cup Butter (1 stick) softened
• 1/4 Cup Powdered Sugar
• 1 Cup All Purpose Flour
• Pinch of Salt

LEMON FILLING

• 2 Eggs 
• 1 Cup Granulated Sugar
• 1/2 teaspoon Baking Powder
• Pinch of Salt
• 3 Tablespoons  Lemon Juice (1 Leemon)
• Zest of 1 Lemon

Instructions:

How to cook LEMON BARS

1. Preheat oven to 350 and lightly spray a 8 x 8 baking dish making sure to spay sides too
2. SHORTBREAD BASE
3. In your sand mixer add butter and powder sugar and beat until combined...then add flour and salt...continue beating until soft dough forms..take dough ball and add to baking dish..spread evenly patting with your fingers....Bake 18-20 minutes until golden...remove from oven but keep it on for filling
4. LEMON FILLING
5. Meanwhile back in your mixer add the eggs and granulated sugar..add baking powder and salt...and your lemon juice and zest..beat until mixed..Por filling over the warm shortbread base and return to oven for 25 30 minutes...checking until firm..you can check with a toothpick..the top will be browned..Put in the fridge until cooled and then sprinkle top with powdered sugar

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BELLA BUTTON COOKIES

These cookies were the ones I came up with while trying to make a cookie for my grandson who has some food allergies....All of the ingredients in this cookie are everything he can have....So when I first made them my family said they reminded them of a cookie I used to buy for them at our hometown bakery...They were called Belly Buttons and they were one of their favorites...although my cookies doesn't look exactly like them, they thought the flavor was pretty close....That was good enough for me!!....I call them Bella Buttons instead after our dog Bella....This is a flat crisp cookie with a little bit of chew to it....Here is how I make them...Enjoy!

INGREDIENTS

1/4 Cup Ghee or soft butter

1/4 Cup Natural Cane Sugar

!/4 Cup Brown Sugar 

1/4 Cup Coconut Sugar

2 eggs

1 1/2 Cups Almond Flour

1/2 Cup Tapioca Flour

1/2 teaspoon Salt

1 teaspoon Baking Soda

1 Cup semi sweet Chocolate Chips

1 Cup Chopped Walnuts

DIRECTIONS

Add ghee to mixing bowl and add sugars....mix til smooth then add eggs

Add flours to a bowl with salt and baking powder and whisk together

Then slowly add flour mixture to mixing bowl with the sugar mixture

Mix until smooth then fold in  the chocolate chips and walnuts

Preheat over to 350

Add cookie mixture by 2 Tablespoon scoop to silpat or parchment lined baking sheet...making sure to flatten give each cookie enough room to spread

Bake for 8-10 minutes depending on size and if you like them crispy or not

Enjoy!!

BELLA BUTTON COOKIES

Author: Natalie Buscemi-Hindman

Prep time: 25 MCook time: 10 MTotal time: 35 M

These are a recreation of one of our favorite Hometown bakery cookies...They may not look the same, but the taste is there...these are also gluten free

Ingredients:

• 1/4 Cup Ghee or soft butter
• 1/4 Cup Natural Cane Sugar
• 1/4 Cup Brown Sugar
• 1/4 Cup Coconut Sugar
• 2 Eggs
• 1 1/2 Cups Almond Flour
• 1/2 Cup Tapioca Flour
• 1 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 1 Cup semi sweet Chocolate Chips
• 1 Cup Chopped Walnuts

Instructions:

How to cook BELLA BUTTON COOKIES

1. Add Ghee to mixing bowl...add sugars and mix until smooth...add eggs and mix
2. Add salt and baking soda to almond and tapioca flour and whisk to incorporate
3. Slowly add flour mixture to sugar mixture until smooth
4. Fold in chocolate chips and walnuts
5. Preheat oven to 350
6. Add cookie dough by 2 Tablespoon scoops to silpat or parchment lined baking sheet flattening...leaving enough room between cookies...these will spread
7. Bake until golden or crispy...your choice checking after 8 minutes bake longerto your liking

Created using The Recipes Generator