Homemade Nutter Butters. Jam Kolaches Recipe. Landee See, Landee Do: Meltaway Cookies. Peanut Butter and Corn Chip No Bake Cookies. This is one of those crazy recipes I just had to give a try. My friend Alice shared this super simple no bake cookie recipe with me. Kookie Cookies 1 package (9.75 to 10.5 ounces) corn chips 1 cup light corn syrup 1 cup sugar 1 cup creamy peanut butter Spread corn ships in a greased 15 in x 10 in by 1 in baking pan. In a saucepan over medium heat, bring corn syrup and sugar to a boil, stirring frequently to help dissolve the sugar. Boil 1 minute. Remove from heat; stir in peanut butter until smooth. I thought a drizzle of melted semi-sweet chocolate chips would be a nice touch. Cool, Break (tear — it’s gooey) into pieces. Sugar Cookie Squares with White Chocolate Raspberry Cheesecake Frosting. I just can’t get enough of the sugar cookie squares! Yesterday I was making the original Sugar Cookie Squares with Vanilla Frosting and was thinking of what other combinations would be good with these squares.
The best that came to mind, these Sugar Cookie Squares frosted with decadent White Chocolate Raspberry Cheesecake Frosting. They basically melt in your mouth while the combinations of sweet yet tangy cream cheese with natural berry goodness tantalize your taste buds. White Chocolate Raspberry Cheesecake is one of my favorite desserts so I thought this would be a great combination of cookie and cheesecake. Let me tell you it most definitely is! The great thing about these is that you get the cheesecake flavors without waiting 9 hours for a cheesecake to bake then set in the refrigerator.
Sugar Cookie Squares with White Chocolate Raspberry Cheesecake Frosting Ingredients White Chocolate Raspberry Cheesecake Frosting Directions. Lemon Bar Cookie Cups Recipe. A sweet, slightly crumbly cookie filled with tart, silky smooth lemon curd, dressed up with a sprinkle of powdered sugar. If you’re a lemon bar lover, you’ll love this cookie cup version. It’s easy to make, and easier to serve than lemon bars. While searching for fun new recipes to try for 12 weeks of Christmas cookies, I saw several lemon thumbprint cookie recipes, and I couldn’t resist turning them in to cookie cups. Cookie cups are fun to make, easy, and the possibilities are almost endless.
After I tasted one of my lemon cookie cups, I realized it tasted like a lemon bar. I based this cookie on the Fudge-Filled Toffee Pecan Sandies recipe and filled it with homemade lemon curd. This luscious, best-I’ve-ever-tasted Lemon Curd recipe is from FineCooking.Com and their foolproof method is really unique. The Lemon Curd recipe makes more than you’ll need for the cookies, but it will keep in the refrigerator for a week, and it freezes well and will keep in the freezer for 2 months.
Coconut-Lemon Meltaways. Whew! It's good to be back and even better to be toting a recipe that I'm super excited and proud of! Originally I thought about making these cookies after purchasing something very similar at my local grocery store a couple weeks ago. Wonderfully Raw makes a great Macaroon, so I have to give them thanks and a shout out for inspiring me to make today's recipe. The main difference between my cookie and WR's is the consistency. These are just too easy to make...
Coconut-Lemon Meltaway Cookies Makes roughly 22 to 24 Cookies Step 1. Dry Ingredients 1 & 1/2 cups Almond Flour (you can make this, or buy it - however most store bought Almond flour is not raw) 1 & 1/2 cups dried Shredded Unsweetened Coconut (I used medium shred, but fine shred would also work well) 1/3 c Coconut Flour 2 big pinches of Salt Mix all of your dry ingredients together - set aside and move onto the next step. Step 2. Wet Ingredients In a small mixing bowl combine the following: 4 Tbsp Lemon Juice 2 tsp Vanilla Almost done... Step 3.