Banana Chocolate Chip Cookies

Got Bananas?!  Here is a quick and easy recipe everyone will love.  

I've been making this cookie recipe for years.  My friend Jen gave it to me about twenty years ago.  I haven't made any changes to it.  Why change something that doesn't need it?  

I love banana, and this cookie is a nice change from the normal chocolate chip.  When I have leftover bananas I try to find something to add them to.  This is a great, soft cookie.  A fun change from banana bread I usually make.  The kids seem to devour these.

2 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
1/2 cup butter at room temperature
1 cup sugar
1/2 cup brown sugar
2 eggs
1 1/2 teaspoon vanilla extract
1/2 cup mashed banana, about 1 banana
2 cups semisweet chocolate chips

Preheat oven to 350 degrees.  Line a baking sheet with parchment paper.  In a medium bowl, whisk together the flour, salt and baking soda.  Set aside.

In a large bowl, cream the butter and the sugars until they are light and fluffy.  Beat in eggs one at a time.  Mix in the vanilla extract and mashed banana.  

Add the flour mixture to the banana mixture.  Mix until combined.  Add the chocolate chips and mix until the chocolate is well distributed in the batter.  

Drop 1 1/2 ~ 2 tablespoons of batter on the cookie sheets, leaving a couple inches in between to allow cookies to spread. 

Bake for 11~13 minutes or until the cookies are light golden brown.  Be careful not to overcook as cookies will tend to be dry.  Allow to cool on the cookie sheet a couple minutes before you transfer them to a wire rack.  

Makes about 3 dozen cookies.  

Honey Lemon Cookies

I'm not gonna lie, I am a little addicted to these cookies.  You may be sick of hearing how in love I am with anything citrus.  Sorry, I can't help myself :)

These cookies have lemon zest and lemon extract in the cookie dough and lemon juice and more zest in the glaze.  Too much?  Nope!  They are tender, cake~like cookies that you might find yourself eating a ton of.  Light and fresh, tart and sassy!  Perfect!  This is a really simple recipe that takes no time to make, even better.  This recipe was given to me by a sweet friend Jen, years ago.  Thank you!  Thank you!

Makes about 3 dozen.

for the cookie~
7 tablespoons butter
1/2 cup sugar
1 egg
1 3/4 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup honey
1/4 cup plain yogurt
2 teaspoons lemon zest
1/2 teaspoon lemon extract

for the glaze~
1 cup powdered sugar
2 tablespoons lemon juice
2 teaspoons lemon zest

In a large bowl, cream the butter and the sugar.  Beat in egg.  Set aside.

In a medium bowl, combine the flour, baking powder, and salt.  Set aside.

In another bowl, combine the honey, yogurt, lemon zest and lemon extract.

Add the dry ingredients to the creamed butter mixture alternately with the honey mixture.

On a greased cookie sheet, drop dough by the tablespoon a couple inches apart.  Bake at 350 degrees for about 10 minutes.  They are better when they don't really brown.  Remove cookies to wire racks.

For the glaze~ In a small bowl combine powdered sugar, lemon juice and lemon zest until smooth.  Brush over the warm cookies.  Let them sit for a few minutes to cool and the glaze to set.

Salted Caramel Butter Bars

My sweet friend Lisa sent me this recipe because she tried them and loved them.  That's what friends do right?  We share things we adore.  Of course I had to try them, I certainly didn't want to be rude.  ;)  Her recipe came from the cute "cookies and cups" blog.  Here it is with a couple tweaks.

Salted caramel is all over the place.  It's so trendy these days.  And, who doesn't want to be hip and cool?  There is just something about something salty with something sweet.  Love it. Did I mention butter?  They are called butter bars so, yep plenty of butter.  Don't hate.  Just eat a little at a time.  Life is too short not to indulge once in a while.  Take a jog around the block if you really feel guilty.  Hmmm, a guilty pleasure?  I'm pretty sure this fits in that category.  Try these, enough said.

1 pound salted butter, softened
1 cup granulated sugar
1 1/2 cups powdered sugar
2 Tablespoons vanilla extract
4 cups all~purpose flour
1 bag (14 oz) caramel candies, unwrapped
1/3 cup heavy whipping cream
1/2 teaspoon vanilla
1 Tablespoon coarse sea salt (different from Kosher)

In a large bowl, combine the butter and sugars.  Using a mixer on medium speed, beat together until creamy.  Add the vanilla and beat until combined.  Sift the flour into the butter mixture and beat on low speed until a smooth soft dough forms.

Spray a 9x13 inch baking pan lightly with non~stick cooking spray.  Press 1/3 of the dough evenly into the pan to form a crust.  Place the remaining dough in the refrigerator to chill.

Preheat the oven 325 degrees.  Bake 20 minutes or until firm and the edges are a pale golden brown.  Transfer pan onto a wire rack and let cool for about 15 minutes.

While the bottom crust is baking, make the caramel filling.

Place the unwrapped caramels in a microwave~safe bowl.  Add the cream.  Microwave on high for 1 minute.  Remove from the microwave and stir until smooth.  If caramels are not completely melted, microwave on high for 30~second intervals.  Stir with each interval, until smooth.

Pour the caramel over the crust.  Sprinkle evenly with the salt.

Remove the remaining chilled dough from the refrigerator and crumble it evenly over the caramel.  Break up any large pieces.

Bake 25~30 minutes or until filling is bubbly and the crumbled shortbread topping is firm and lightly golden.  Let cool before cutting into squares.

Mascarpone Chocolate Toffee Bars

I can't think of a better way to dress up store bought cookie dough than with chocolate, toffee, nuts and mascarpone cheese.  I love the chocolate/cheese layer in these cookies.  They are easy to make and you might just forget you used store bought cookie dough.  They are also pretty, I cut my squares into triangles for something different.  

This recipe comes from Giada De Laurentiis.  

Vegetable cooking spray

1 pound refrigerated sugar cookie dough 

2 (1.4 ounces) chocolate~toffee candy bars, coarsely chopped, divided 

1/2 teaspoon pure vanilla extract

1 cup semisweet chocolate chips

1 teaspoon vegetable oil

1 cup mascarpone cheese, at room temperature

1/4 cup sliced almonds, toasted

Position an oven rack in the middle of the oven.  Preheat the oven to 350 degrees.

Spray a 7x10 3/4-inch nonstick baking pan with vegetable cooking spray.  Lay a 6x18-inch piece of parchment paper in the pan, allowing the excess paper to overhang the sides.  Spray the parchment paper lightly with cooking spray.

In a medium bowl, combine the cookie dough, 1/2 of the chopped chocolate~toffee candy pieces and vanilla extract.  Using damp fingers, gently press the dough into the prepared pan.  Using the tines of a fork, prick the dough all over.  Bake for 12 to 14 minutes until the crust is lightly browned.  Cool for 15 minutes.

Place the chocolate chips and vegetable oil in a medium bowl.  Place the bowl over a pan of simmering water and stir until the chocolate has melted.  Cool the chocolate mixture for 10 minutes.  Whisk in the mascarpone cheese until the mixture is smooth.  Using a spatula, spread the chocolate mixture over the cooled crust.  Sprinkle the remaining chocolate~toffee candy pieces and sliced almonds over the chocolate mixture.  Refrigerate for at least 2 hours until the chocolate layer is firm.

Peel off the parchment paper and cut into 2-inch bars.  Serve at room temperature.

*To toast almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees oven for 8 to 10 minutes until lightly browned.

Glazed Lemon Shortbread

I am such a citrus girl! The tartness of the lemon in these cookies with the rich butter of the shortbread is a great combination. Give these a try and make sure you pucker up...they pack a punch!

3 cups all~purpose flour
1/3 cup cornstarch
1 1/4 cup powdered sugar
1/4 cup lemon zest (5 to 6 lemons)
1 1/2 cups butter, softened
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon vanilla extract
Lemon Glaze~ recipe follows

Preheat the oven to 300 degrees. Line a 13x9x2~inch baking pan with heavy foil, extending foil over the pan edges. Lightly grease foil; set aside.

In a bowl, stir together flour and cornstarch; set aside. In another bowl, combine the powdered sugar and lemon zest. Pressing against the side of the bowl with a spoon, work the zest into the sugar until sugar is yellow and fragrant. Set aside.

In a mixing bowl, combine butter, lemon juice, salt, and vanilla; beat with an electric mixer on medium speed until combined. Gradually beat in sugar mixture. Stir in flour mixture. Press dough evenly into the prepared pan.

Bake about 40 minutes or until pale golden in color. Remove from oven. Immediately spoon Lemon Glaze oer the top and gently spread to evenly distribute the glaze. Let cool completely. Using the foil, lift the uncut bars out of the pan. Be careful not to crack the top of the glaze. Cut into bars or desired shapes.

*Pressing the lemon zest into the sugar helps release the lemon oils.

Lemon Glaze
2 1/2 cups powdered sugar
2 teaspoons lemon zest
3 tablespoons lemon juice
1 tablespoon light corn syrup
1/2 teaspoon vanilla extract

Add all the ingredients in a bowl and whisk until smooth.

White Chocolate~Chocolate Cookies

Good~old Nestle Toll House! This recipe came right from the wrapper on the chocolate chips. They are really good, make sure you don't over bake. *I love nuts and usually add them to my cookies. Macadamia nuts are a great addition. Add about 3/4 cup when you add the chocolate chips.

2 1/4 cups all~purpose flour

2/3 cup cocoa powder

1 teaspoon baking soda

1/4 teaspoon salt

1 cup (2 sticks) butter, softened

3/4 cup sugar

2/3 cup light brown sugar, packed

1 teaspoon vanilla extract

2 large eggs

2 cups (12~oz. package) Nestle Toll House white chocolate chips

Preheat oven to 350 degrees.

Combine flour, cocoa, baking soda and salt in a small bowl. Beat butter, sugar, brown sugar and vanilla in a large mixing bowl until creamy. Add the eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips. Drop by well rounded teaspoon onto ungreased baking sheets.

Bake for 9~11 minutes or until centers are set. Cool on baking sheets for 2 minutes. Transfer to wire rack to cool completely.

Almond Sugar Cookies

My sweet friend Sandi made these cookies as refreshments for a Valentine's program we were working on together at church. I fell in love! The next week I nicely begged her to make me some, or share her recipe with me. The dough is simple, and the almond extract makes them really special.

1 cup butter, softened
1 1/2 cup sugar
2 eggs
1 teaspoon almond extract
3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt

Cream the butter, sugar and almond extact. Mix in the eggs. Next, add the dry ingredients. Roll out dough~ thicker is better because the dough is so soft. Roll out between parchment paper with a little flour. This seems to work the best. Cut shapes and bake on a greased cookie sheet at 350 degrees for 7~10 minutes. The cookies should be light.

*This dough expands a little when it is baking. I have the best luck with circle shapes, as the cut out shapes tend to loose their shape.

Butter Cream Frosting~

1/2 cube butter, softened
3 1/2 to 4 cups powdered sugar, sifted
1/2 teaspoon almond extract

Cream the butter, add the powdered sugar then the almond extract. If the consistency is too thick add some milk (too much almond extract would make the cookies too strong). The recipe called for a thick consistency. I prefer the frosting a little thin almost like a glaze.