Lemon Crinkle Cookies

This recipe was adapted from LDS Magazine.  I, of course, wanted it to be more lemony as I was baking them for one of my best friends who adores lemon and is off with her family for a 2-month summer escapade.  The cookies themselves are very lovely, go brilliantly with a nice cup of English Breakfast tea, and according to my 4 year old son are tied with chocolate chip cookies as his favourite (this is no small feat).

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Lemon Crinkle Cookies
Makes 2 dozen

Ingredients:
½ c. butter, softened
1 c. granulated sugar
½ tsp. vanilla extract
1 egg
2 tbsp. lemon zest
1 tbsp. fresh lemon juice
¼ tsp. salt
¼ tsp. baking powder
⅛ tsp. baking soda
1½ c. all-purpose flour
½ c. powdered sugar

Preheat oven to 350 degrees. Tear off parchment paper the right size for your cookie sheets.

In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping spoon of dough into a ball (about an inch in diameter) and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.

Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte (not melty or shiny). Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

Reese’s Peanut Butter Bars

This recipe is one I came across on Pinterest from the blog, Let’s Dish.  It sounded simple and delicious so even though my son can’t take anything with nuts to daycare, I decided to try it as an at-home snack.  I’m sure the neighbours won’t mind helping if it turns out too much for the two of us.  Hope you enjoy them too!Reese's Peanut Butter Bars - A Pat & A Pinch

Reese’s Peanut Butter Bars

1 cup butter melted
2 cups graham cracker crumbs (I used the food processor to make a fine meal of the graham crackers)
2 cups confectioners’ sugar
1 cup + 4 tablespoons peanut butter
1 1/2 cups semisweet chocolate chips

In a medium bowl, mix together the melted butter, graham cracker crumbs, confectioners’ sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9×13 inch pan. In a metal bowl over simmering water (to create a double boiler), or in the microwave, melt the chocolate chips with the remaining 4 tablespoons of peanut butter, stirring occasionally until smooth. Spread over the peanut butter layer. Refrigerate for at least one hour before cutting into squares.

Reese's Peanut Butter Bars - A Pat & A PinchReese's Peanut Butter Bars - A Pat & A PinchReese's Peanut Butter Bars - A Pat & A Pinch