Stay tuned!

Hello! I hope you have all had a wonderful summer and settled nicely into your new routine for fall! The holiday season is rapidly approaching - I LOVE this time of year! I don't do a lot of baking over the summer, but once fall weather hits, baking is one of those things I love to do.
I am going to be searching for new and exciting cookie recipes to be posting soon, so stay tuned - in the meantime, look through the recipes I posted last year, try one or two of them, and let me know how you like them!

Paradise Macaroons

I love Macaroons... of which these are the ultimate... and I love Alton Brown, who's recipe this is... what a winning combination!

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Ingredients
2 (7 to 8-ounce) packages sweetened shredded coconut
2 ounces sweetened condensed milk
Pinch kosher salt
1 teaspoon vanilla extract
4 large egg whites at room temperature
5 ounces granulated sugar
12 ounces semisweet chocolate chips
1 ounce vegetable shortening
2 ounces finely chopped dry-roasted macadamia nuts
Directions
Preheat the oven to 325 degrees F.

Combine the coconut with the sweetened condensed milk, salt and vanilla in a medium mixing bowl.

In the bowl of a stand mixer with a whisk attachment, beat the egg whites on medium speed until foamy. Gradually add the sugar and continue to whip the whites until medium peaks form, 6 to 7 minutes.

Gently fold the egg whites into the coconut mixture. Scoop tablespoon-sized mounds onto a parchment-lined half sheet pan and bake for 20 to 25 minutes or until golden brown. Immediately transfer the parchment with the macaroons to a cooling rack. Cool completely before topping.

Fill a 4-quart pot with enough water to come 2 inches up the side, set over medium heat and bring to a simmer. Combine the chocolate chips and shortening in a small metal or glass mixing bowl and set over the simmering pot. Stir occasionally until melted, then remove from the heat.

Dip the cooled cookies in the chocolate mixture, sprinkle with the chopped macadamia nuts and place on parchment paper to set, about 30 minutes.
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Watch Alton make them, HERE

Irish Creme Delights

Ingredients
1/4 cup butter, softened
1/4 cup shortening
1 cup sugar
1 tablespoon coffee liqueur or 1 teaspoon instant espresso coffee powder
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 egg, lightly beaten
1 teaspoon vanilla
1-3/4 cups all-purpose flour
1/4 cup sugar
2 teaspoons ground cinnamon
Irish Creme Frosting
Ground cinnamon (optional)
Directions
1. Preheat oven to 375 degrees F. In a large bowl, combine butter and shortening. Beat with an electric mixer on medium to high speed for 30 seconds. Add the 1 cup sugar, the coffee liqueur, baking soda, cream of tartar, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.

2. In a small bowl, combine the 1/4 cup sugar and the 2 teaspoons cinnamon. Shape dough into 1-inch balls. Roll balls in cinnamon-sugar to coat. Place balls 2 inches apart on an ungreased cookie sheet.

3. Bake in the preheated oven for 8 to 10 minutes or until edges are lightly browned. Transfer cookies to a wire rack; let cool.

4. Spread Irish Creme Frosting over cookies. If desired, sprinkle with additional cinnamon.

5. Irish Creme Frosting: In a medium bowl, combine 3 tablespoons softened butter and 1 tablespoon coffee liqueur. Beat with an electric mixer on medium to high speed until combined. Gradually beat in 3 cups powdered sugar. Beat in enough half-and-half or whipping cream (1 to 3 tablespoons) to make a frosting of spreading consistency.

6. To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

BHG.com

Almond Breton Biscuits

Ingredients
1 cup butter, softened
1/2 cup granulated sugar
1/4 cup powdered sugar
1/4 teaspoon salt
2 egg yolks
1-1/2 cups all-purpose flour
1/2 cup finely ground almonds
Coarse plain and/or colored sugar
1 egg white, lightly beaten
Directions
1. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, powdered sugar, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg yolks until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the almonds.

2. Divide dough in half. Shape each portion of dough into an 8-inch-long roll. Wrap in plastic wrap or waxed paper and chill about 3 hours or until firm enough to slice.

3. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and set aside.

4. Place coarse plain and/or colored sugar in a shallow dish. Brush rolls with egg white, then roll in sugar to coat. Cut rolls into 1/4-inch-thick slices. Place slices 2 inches apart on prepared cookie sheet.

5. Bake in the preheated oven about 12 minutes or until edges start to brown. Transfer cookies to a wire rack; let cool. Makes about 54 cookies.

6. To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

BHG.com

Peanut Butter Bites

Ingredients
3/4 cup butter, softened
1/2 cup creamy peanut butter
1 cup sugar
1/2 teaspoon baking powder
1/8 teaspoon salt
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
21 miniature chocolate-covered peanut butter cups, halved
Unsweetened cocoa powder (optional)
Directions
1. Preheat oven to 375 degrees F. In a large bowl, combine butter and peanut butter. Beat with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. If necessary, cover and chill about 30 minutes or until dough is easy to handle.
2. Shape dough into 1-1/2-inch balls. Press a peanut butter cup half into each ball and shape dough around peanut butter cup to enclose. Place cookies 2 inches apart on an ungreased cookie sheet.
3. Bake in the preheated oven for 8 to 10 minutes or until edges are firm and bottoms are very lightly browned. Transfer cookies to a wire rack; let cool. If desired, sprinkle cookies with cocoa powder. Makes about 42 cookies.
4. To Store: Place cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

BHG.com

Strawberry-Rhubarb Bars

Ingredients

* Nonstick cooking spray
* 1-1/2 cups quick-cooking rolled oats
* 1 cup all-purpose flour
* 3/4 cup granulated sugar
* 3/4 cup butter
* 1-1/2 cups chopped fresh or frozen rhubarb, thawed
* 1/3 cup granulated sugar
* 1/4 cup water
* 1/2 tsp. ground ginger
* 2 cups chopped fresh strawberries
* Ginger Icing

Directions

1. Preheat oven to 350 degrees F. Line 8x8x2inch baking pan with foil, allowing foil to extend over edges of pan. Coat foil with nonstick cooking spray, set aside.

2. In bowl stir together oats, flour, and 3/4 cup sugar. Using pastry blender, cut in butter until mixture resembles coarse crumbs (use fingers, if necessary, to break up mixture). Remove 1-1/2 cups oat mixture; set aside.

3. Press remaining oat mixture evenly into bottom of pan. Bake 20 minutes.

4. Meanwhile, for filling, in a medium saucepan combine rhubarb, 1/3 cup sugar, water, and 1/2 teaspoon ginger. Cook and stir over medium heat for 8 to 10 minutes until filling is thickened and bubbly. Stir in chopped strawberries. Remove 1/2 cup filling; cover and set aside. Carefully spoon remaining filling over hot baked crust. Sprinkle with reserved oat mixture, pressing lightly into rhubarb filling.

5. Bake for 30 to 35 minutes more or until top is golden and filling is bubbly. Cool in pan on wire rack. Lift from pan using foil. Carefully pull foil away from sides. Cut in bars. Top each with a spoonful of filling. Drizzle with Ginger Icing just before serving. Makes 16 bars.

6. Ginger Icing: In a small bowl stir together 1/4 cup sifted powdered sugar, 1/4 teaspoon ground ginger and enough orange juice, or milk to make of drizzling consistency (3 to 4 teaspoons). Makes about 1/4 cup.

7. To store: Transfer cut bars to covered storage container. Refrigerate up to 2 days or freeze up to 3 months. Thaw at room temperature to serve.

BHG.com

Cherry Revel Bars

Ingredients

* 1 cup butter, softened, divided
* 2-1/2 cups packed brown sugar, divided
* 1/2 tsp. baking soda
* 1/4 tsp. salt
* 4 eggs, divided
* 1-1/2 tsp. vanilla, divided
* 2-1/2 cups all-purpose flour, divided
* 1-1/2 cups quick-cooking rolled oats
* 6 oz. bittersweet chocolate, chopped
* 2 cups (10 oz.) fresh sweet cherries (such as Bing or Royal Ann), pitted
* 1/2 cup slivered toasted almonds

Directions

1. Preheat oven to 350 degrees F. Line 13x9x2-inch baking pan with foil; set aside. In mixing bowl beat 1/2 cup of the butter on medium to high 30 seconds. Add 1 cup of the brown sugar, the baking soda, and salt. Beat until combined, occasionally scraping bowl. Beat in 1 egg and 1/2 teaspoon of the vanilla. Beat or stir in 1-1/4 cups of the flour. Stir in oats; set aside.

2. For filling, in saucepan stir remaining 1-1/2 cups brown sugar and 1/2 cup butter over medium heat until combined; cool slightly. Stir in remaining 3 eggs and 1 teaspoon vanilla; lightly beat with wooden spoon. Stir in remaining 1-1/4 cups flour and the chocolate.

3. Set aside 3/4 cup oats mixture; press remaining in pan. Spread filling, top with cherries, dot with reserved oats mixture, and sprinkle nuts. Bake 25 minutes, until top is light brown and filling is moist. Cool on rack 1 hour. Cover and refrigerate at least 2 hours.

4. Lift from pan; cut with serrated knife. Store, covered, at room temperature.
Makes 25 bars.

BHG.com