lemon cream cheese cookies

Lemon Cream Cheese CookiesIMG_8475

3 cups flour

1 teaspoon baking soda

1 teaspoon salt

12 tablespoons butter, room temperature

8 ounces, 1 package cream cheese, room temperature, divided

2 cups granulated sugar

Juice and zest from 2 large lemons

2 eggs, room temperature

6 tablespoons powdered sugar

3 tablespoons milk

In medium bowl, stir together flour, baking soda and salt.

In mixing bowl, beat butter and 1/2 of the cream cheese, 4 ounces, until light.  Add sugar and lemon zest.  Add eggs, one at a time and beat mixture until light and fluffy.

Add flour mixture to mixture in mixing bowl.  Beat until just combined.

Spoon large spoonfuls of dough on baking sheets sprayed with pan spray.  Bake in 350 degree oven for 14-16 minutes until edges just begin to turn golden.  Allow cookies to cool on pan for 4 minutes before removing.

In small bowl, whisk together remaining 4 ounces of cream cheese, powdered sugar, milk and lemon juice.  Add additional powdered sugar or milk if necessary to make consistency of glaze.

When cookies are cooled, drizzle with glaze.

enjoy xo

 

 

 

potato salad with fresh dill

Potato Salad with Fresh Dill

IMG_83733 pounds new potatoes, scrubbed

1/2 teaspoon garlic salt

1/2 red onion, chopped

5 green onions, sliced into the green stem

1/3 cup fresh dill

1 cup good quality mayonnaise

1/4 cup whole grain dijon mustard

zest and juice from one large lemon

1/2 teaspoon sea salt

1/2 teaspoon pepper

Cut potatoes into large chunks.  Place potatoes into large saucepan and cover with water.  Add garlic salt to water.  Cook potatoes until fork tender.  About 30 minutes.  Do not over cook.  Drain and place in large bowl.  Allow to cool completely.

Add remaining ingredients to cooled potatoes.  Stir until all ingredients are combined and potatoes are coated.  Can be made day before serving.

enjoy xo

 

lemony cheesecake bars

Lemony Cheesecake Bars5D828991-0D8E-4847-80DA-756BA5F458BC

Crust

18 whole graham crackers

8 tablespoons powdered sugar

1/2 teaspoon cinnamon

10 tablespoons melted butter

Top

32 ounces, 4 packages, cream cheese, room temperature

2 cups granulated sugar

1/2 cup whipping cream

6 eggs, room temperature

2 tablespoons vanilla extract

1 tablespoon grated lemon peel

2 teaspoon fresh lemon juice

Put graham crackers, sugar and cinnamon in food processor.  Pulse while slowly drizzling in melted butter.  Pulse until crumbs are like wet sand.  Lightly press crust into 9 x 13 baking pan that has been sprayed with pan spray.  Bake in 375 degree oven for 10 minutes.  Remove from oven and reduce heat to 325 degrees.

Prepare cheesecake top while crust is baking.  Beat cream cheese in mixing bowl.  Add sugar, whipping cream and eggs and beat until light and fluffy.  Add vanilla, lemon zest and lemon juice and beat until smooth.

Pour topping over crust, smoothing until even.  Bake for 45 minutes or until top is set.  Allow to cool completely before cutting.  Delicious served with fresh berries.

enjoy xo

 

 

 

 

fresh blueberry cobbler

Fresh Blueberry Cobbler

2 1/2 heaping cups fresh blueberries

1 tablespoon fresh lemon juice

1 tablespoon fresh lemon zest

1 1/2 cups granulated sugar, divided

1/2 cup, 1 stick, butter, cubed

1 cup flour

2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup half and half

1 egg, lightly beaten

1/2 teaspoon vanilla

Combine blueberries, lemon juice and zest and 1/2 cup sugar in saucepan.  Stir and bring to a light boil.  Turn off heat.

Place cubed butter in baking pan and allow to melt in oven while oven heats to 350 degrees.

In bowl, stir together flour, remaining cup of sugar, baking powder and salt.  In separate bowl mix half and half, egg and vanilla.   Add wet ingredients to dry and combine.

Pour batter mixture over melted butter in baking pan.  Do not stir.  Top with blueberry mixture.  Do not stir.

Bake approximately 45 minutes or until cobbler is set.  Serve warm with whipped or ice cream.

enjoy xo