Millionaire’s Shortbread (aka Twix squares)

https://sugarspunrun.com/millionaires-shortbread/

Ingredients

Shortbread Crust

• 1 cup unsalted butter, softened 226g
• 1/3 cup sugar 70g
• 1/3 cup light brown sugar, packed 70g
• 1 large egg yolk
• 3/4 teaspoon vanilla extract
• 1/2 teaspoon salt
• 2 1/4 cups all-purpose flour 260g

Caramel

• 2 14-oz cans sweetened condensed milk 825ml
• 14 Tablespoons butter cut into Tablespoon-sized pieces (198g)
• 1 cup light brown sugar packed (200g)
• 1/3 cup light corn syrup 80ml
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Chocolate Ganache

• 2 cups semisweet chocolate chips 340g
• 1/2 cup heavy cream 120ml
• 1/2 teaspoon vanilla extract 5ml
• sea salt for sprinkling

Instructions

• Preheat oven to 350F (177C) and line a 13x9 baking pan with parchment paper.
• Using an electric mixer, beat butter until well creamed.
• Add sugars and beat until light and fluffy, about 30 seconds.
• Add egg yolk and vanilla extract and stir well, pausing to scrape down the sides and mixing until ingredients are well-combined.
• Add flour, gradually (about 1/2 cup at a time), pausing to scrape down sides of bowl. Halfway through the addition of the flour, sprinkle in the salt with the beater still running.
• Don't over-beat the dough, you want it to be slightly crumbly to make it easier to press into the pan.
• Drop dough over prepared pan and gently, firmly, evenly, press dough into the bottom of the pan.  To make it easier, I usually lay a piece of wax paper over the dough and use the palm of my hand to smooth the surface (and then discard wax paper).
• Bake on 350F (177C) for 20-25 minutes -- edges should be lightly golden brown.
• Allow to cool while you prepare your caramel topping.

Caramel

• Combine condensed milk, butter, brown sugar, and corn syrup in a medium-sized saucepan over medium heat.
• Stir frequently until butter is melted and ingredients are well-combined. Continue to stir constantly until mixture begins to boil (this could take several minutes, but you don't need to increase the heat).
• Once mixture comes to a boil, reduce heat to a simmer (slowly bubbling), still stirring constantly.  Continue to stir 10-15 minutes until mixture turns a rich caramel color and has thickened (should begin pulling away from the sides of the pot as you stir).
• Remove from heat and immediately stir in the vanilla extract and salt.
• Pour evenly over prepared shortbread, use a knife to spread evenly if needed.
• Allow to cool at room temperature for several hours or in the refrigerator for 1 hour before topping with chocolate.

Chocolate Topping

• Combine chocolate chips and heavy cream in a small saucepan over medium heat.  
• Stir frequently until chocolate is melted and mixture is smooth.  
• Remove from heat and stir in vanilla extract.  Allow chocolate to cool just slightly for about 5 minutes, and then evenly spread over prepared caramel layer.  Wait several minutes and then sprinkle with sea salt.  
• Allow chocolate to harden (I recommend placing in refrigerator for about 30 minutes -- my family prefers these treats refrigerated anyway) before cutting and serving.

Peanut butter Rosemary cookies

https://diaryofamadhausfrau.com/2016/06/peanut-butter-rosemary-cookies.html

• 1 + 1/4cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/2 cup granulated sugar 
• 1/2 cup packed brown sugar
• 1/2 cup chunky peanut butter
• 1 stick (1/2 cup) unsalted butter, room temperature
•  1 large egg
• 1 teaspoon pure vanilla extract
• 2 tablespoons finely chopped fresh rosemary
• 1/4 cup white granulated sugar or rosemary sugar* for rolling. Rosemary sugar takes about a week to set. A cheat would be to mix additional chopped fresh rosemary into the sugar right before you roll the cookies in it. 

• In a separate bowl whisk together the all-purpose flour, baking soda and kosher salt.
• Cream together the sugars with peanut butter and unsalted butter. 
• Add the vanilla extract and the egg. Mix until completely combined. 
• Mix in the chopped fresh rosemary.
• Wrap the dough in plastic wrap and chill in the refrigerator for at least 2 hours. 
• Line two baking sheets with parchment paper. Preheat the oven to 350 degrees F.
• Pour the 1/4 cup of white granulated or rosemary flavored sugar out onto a flat plate. 
• Working with one portion of dough at a time, form the dough piece into a ball, roll in the sugar and then place on a baking sheet. Use a fork to flatten the cookie and create a criss-cross pattern on top. 
• Place the cookie sheet in the oven and bake for 8 minutes or until the cookies start to turn light golden brown. 
•  Remove from oven and transfer the cookies to a wire rack and let cool completely.

Irish Apple Tart

http://farmette.ie/an-irish-apple-tart/

Added cheese - need more and sharper!

Enjoy!

Christmas pinwheels

https://www.justataste.com/july-4-dessert-pinwheel-icebox-cookies/

INGREDIENTS

• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter
• 1 1/3 cups sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• Red food coloring
• Green food coloring

INSTRUCTIONS

In a medium bowl, sift together the flour, baking powder and salt.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth, about 2 minutes. Add the sugar and continue beating until the mixture is light and fluffy, about 3 minutes. Add the eggs one at a time, beating between each addition, then add the vanilla.

Turn the mixer off. Add the flour and then beat just until combined. Remove the dough and separate it into three equal pieces. Shape one piece of the dough into a 4- by 4-inch square, wrap it securely in plastic wrap and place it in the fridge. (This will be the white portion of the cookies.)

Return one of the remaining pieces of dough to the stand mixer bowl, and with the mixer on "low," add in the red food coloring until it reaches your desired color. Remove the red dough, shape it into a 4- by 4-inch square, wrap it securely in plastic wrap and place it in the fridge. (This will be the red portion of the cookies). Clean out the bowl to remove any red food coloring residue.

Add the final piece of dough to the stand mixer bowl, and with the mixer on "low," add in the blue food coloring until it reaches your desired color. Remove the blue dough, shape it into a 4- by 4-inch square, wrap it securely in plastic wrap and place it in the fridge. (This will be the blue portion of the cookies.)

Refrigerate the dough for 30 minutes.

Remove the dough from the fridge and cut each square in half to form two rectangles. Wrap half of each color of dough in plastic wrap and return it to the fridge. Place the red dough in between two pieces of wax paper and roll it into a rectangle about 1/8-inch thick. Roll out the white dough between two separate pieces of wax paper until it is a rectangle about 1/8-inch thick. Roll out the blue dough between two separate pieces of wax paper until it is a rectangle about 1/8-inch thick.

Peel the top layer of wax paper off of the red dough and then peel the wax paper off one side of the white dough and use the other side to transfer the white dough on top of the red dough. Peel off the wax paper from one side of the blue dough and use the other side to transfer it atop the white dough. Very lightly roll the three layers together.

Starting at the shorter end of the rectangle, roll the dough as tightly as possible into a log. Repeat the rolling and stacking process with the remaining dough in the fridge. Wrap the logs in wax paper and then plastic wrap and refrigerate them for 1 hour.

Remove the dough logs and roll them on the counter several times so they don't develop a flat side. Alternately, stand the rolls up in glasses in the fridge. Refrigerate the dough for 4 more hours.

When ready to bake, preheat the oven to 350ºF and line two baking sheets with parchment paper. Remove the dough from the fridge and slice each log into 1/4-inch rounds. Place the rounds about 2 inches apart on the baking sheets, as the cookies will expand when baked.

Bake the cookies for 9 to 11 minutes until pale golden, and then transfer them to a wrack to cool completely.

Layered Icebox Cookies

https://www.marthastewart.com/345613/layered-icebox-cookies

Made with peach sage jam and lemon curd.

Not worth the effort. Kind of biscotti like.

Big soft ginger cookies

http://www.tasteofhome.com/recipes/big-soft-ginger-cookies

• 3/4 cup butter, softened
• 1 cup sugar
• 1 egg
• 1/4 cup molasses
• 2-1/4 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• Additional sugar

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to the creamed mixture and mix well. 
2. Roll into 1-1/2-in. balls, then roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until puffy and lightly browned. Remove to wire racks to cool. Yield: 2-1/2 dozen.

Cream Cheese Shortbread

http://www.countryliving.com/recipefinder/cream-cheese-shortbread-toasted-walnuts-recipe-clx1211?click=recipe_sr

1 1/2 c butter, soft

1 pkg cream cheese, soft

1 1/2 c sugar

---------------------> mix in mixer

1 tsp vanilla

---------------------> add

1 1/2 c coconut, toasted

4 c flour

1 tsp salt

---------------------> add, mix briefly

Roll into balls, bake at 350 for 12-14 minutes.

Dip in white and dark chocolate

(((browned really quickly - use mats, or maybe lower temperature)))

Peanut Butter Cookies

Mom

3/4 c margarine
3/4 c sugar
3/4 c brown sugar
1 egg slightly beaten
3/4 c peanut butter
1 tsp vanilla
1/2 tsp soda
1/2 tsp salt
1 3/4 c flour
granulated sugar for rolling


1 Cream margarine and sugars. Blend in egg, peanut butter and vanilla. Add flour sifted with soda and salt) mix well.
2 Chill 20-30 minutes. Form rounded teaspoons of dough into balls, roll in sugar and place on ungreased baking sheet
3 Bake 375 degrees for 10-12 minutes. Yield 5 dozen.

Shortbread

1 c butter
1/2 c icing sugar
2 c flour
1 tsp vanilla

Chocolate cookies

Soft for ice cream sandwiches :)

http://priscillabakes.blogspot.com/2009/02/chocolate-ice-cream-sandwich-cookies.html

1/3 cup butter, softened
1/3 cup sugar
1/3 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
3/4 cup plus 2 tablespoons all-purpose flour
1/4 cup baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup semisweet chocolate chips (or chocolate chunks)

In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg and vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; add to creamed mixture and mix well. Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets, forming 8 cookies. Flatten slightly with a greased glass. Sprinkle with chocolate chips. Bake at 375° for 8-10 minutes or until set. Remove to wire racks to cool.

Double Chocolate Chip Cookies

http://www.mybakingaddiction.com/2009/07/double-chocolate-chip-cookies.html

followed as written - well, except for measuring the chocolate chips

1/2 cup butter, softened
3/4 cup white sugar
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup semisweet chocolate chips

Method
1. Preheat oven to 350 degrees F.
2. In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.

Best Ever Chocolate Chip Cookies

Allrecipes originally - made better by moi

1 cup butter, melted
2 cups brown sugar
2 eggs
2 2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1-2 teaspoons cinnamon
2 cups semisweet chocolate chips

1 Preheat the oven to 375 degrees F (190 degrees C). Line cookie sheets with parchment paper.

2 In a medium bowl, stir together the melted butter and brown sugar until smooth. Beat in the eggs one at a time. Combine the flour, baking powder and baking soda; gradually stir into the sugar mixture. Fold in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.

3 Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Today's mod: 1 tbsp (ish) coconut rum

Chocolate Chip Coconut Cheesecake Bars

Chocolate Chip Coconut Cheesecake Bars
(http://www.bigoven.com/172115-Chocolatechip-Coconut-Cheesecake-Bars-recipe.html)

1 package Chocolate chip cookie dough
8 ounce Cream cheese, softened
1 Egg
1/2 cup Coconut, flaked
1/2 cup Sugar

1. Preheat oven to 350 degrees F.
2. In a small bowl, combine sugar, egg and cream cheese; beat until smooth. Stir in the coconut.
3. Remove half of the cookie dough from wrapper and press half of the dough in the bottom of a 8" or 9" square pan. Spread the cream cheese mixture over dough. Combine and sprinkle remaining half of cookie dough over cream cheese mixture.
4. Bake at 350? F. for 35-40 minutes or until golden brown and firm to the touch. Cool for 30 minutes.
5. Refrigerate at least 1 hour or until chilled. Cut into bars and serve chilled.

(I forgot to put the coconut in the cheesecake, so threw it on top)

Best Ever Chocolate Chip Cookies II
(Allrecipes)

1 cup butter, melted
2 cups brown sugar
2 eggs
2 2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 cups semisweet chocolate chips

1. Preheat the oven to 375 degrees F (190 degrees C). Line cookie sheets with parchment paper.
2. In a medium bowl, stir together the melted butter and brown sugar until smooth. Beat in the eggs one at a time. Combine the flour, baking powder and baking soda; gradually stir into the sugar mixture. Fold in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.