Lemon Bells

1 cup butter softened
2 cups granulated sugar
2 large eggs lightly beaten
1/4 cup milk
2 tsp. lemon extract
4 1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, milk and lemon extract.
In a separate bowl, combine the flour, baking powder, salt and baking soda. Gradually add the dry ingredients to the creamed mixture and mix well. Cover and chill for 2 hours.

Preheat oven to 350°F.
Roll dough out on a lightly floured surface to 1/8-inch thickness. Cut with a 2-inch cookie cutter dipped in flour. Place 2-inches apart on ungreased baking sheet.
Bake for 8-10 minutes. Allow cookies to cool for 3 minutes on the baking sheet before transferring to wire racks to cool completely.

Lemon Glaze:
2 cups powdered sugar
@ 1/8  fresh squeezed lemon juice
@ 1/8 cup water

In a medium bowl, whisk together the powdered sugar, lemon juice and water until smooth. Dip each cookie top into the glaze. Return to the wire rack, glaze side up. Let cookies set until icing has set.

Modified slightly from the recipe at Two Peas and Their Pod

Gingerbread Snowmen Cookies

These gingerbread cookies won't spread.

3 cups all-purpose flour
1/2 tsp salt
1 Tbsp ground ginger
2 tsp ground cinnamon
1/4 tsp ground cloves
6 Tbsp unsalted butter, room temperature
3/4 cup dark brown sugar
1 large egg
1/2 cup molasses
2 tsp vanilla
1 tsp finely grated lemon zest (optional)


Preheat the oven to 375 F.
Whisk the flour, salt, and spices together in a bowl. Set aside.
In the bowl of a stand mixer, cream the butter and sugar until they’ve just come together (you don’t want them too light and fluffy).
Add the egg, and mix until incorporated.
Add the molasses, vanilla, and lemon zest (if using). Mix until incorporated.
Slowly mix in the flour mixture until your dough forms.
Roll out on a lightly floured surface to 1/4″ thickness. Bake on a parchment lined baking sheet for 9 minutes.
If you’re not immediately making the cookies, wrap the dough in plastic wrap and refrigerate (or freeze) until you are ready to use it. Before using, bring to room temperature.

Makes 24 cookies

Source: The Kitchen Paper

Sweet Potato Pie

3 tablespoons all-purpose flour
1 2/3 cups sugar
1/2 teaspoon ground nutmeg
Pinch of salt
1 cup mashed sweet potatoes
2 large eggs
1/4 cup light corn syrup
1/2 cup butter, softened
3/4 cup evaporated milk
1 (9-inch) unbaked pastry shell

Heat oven to 350 degrees F.
In a small bowl, combine the flour, sugar, nutmeg, and salt.
In a large bowl, beat the potatoes, eggs, corn syrup, butter and sugar mixture. Gradually stir in milk. Pour into pastry shell.
Bake for 55-60 minutes.
Cool on a wire rack for 1 hour.
Refrigerate for at least 3 hours before serving.
Refrigerate leftovers.

Source: Recipe Goldmine

Easy Caramel Pie

1 can sweetened condensed milk
1 tub whipped topping
1 candy bar such as Skor or Heath
1 graham cracker or shortbread crust, store-bought or homemade

Pour condensed milk into a 2 cup Pyrex measuring cup. Cover tightly with aluminium foil. Put in a slow cooker. Pour hot water slowly around the measuring cup until it reaches the level of the milk in the cup. Cook on low for 9 hours.
Pour into crust and let cool thoroughly.
Top with whipped topping. Cut Skor bar into small bits. Sprinkle over the whipped topping. Serve.

Source: Southern Living cookbook