Stacey’s Meltaway Cookies

Well, the school year has started again and so that means that HOT COOKIE MONDAY has started again as well.  For those of you who are new to our little blog, “Hot Cookie Monday” is a tradition we came up with to help our families get through the dreaded first day of the work/school week.  Here at Lucy Janes Best, we LOVE cookies!  Every kind, every variety, every flavor!  From simple to fancy, we love them all!  Now we don’t know about all of you, but after a fun weekend spent doing whatever we want, Monday is quite the downer.  So this tradition gives us something good to look forward to at the end of the day.  Our families know that after school, right around 3:00, EVERY MONDAY,  there will be hot, fresh, homemade cookies coming out of the oven.  A good little pick me up, don’t you think?  In fact, our tradition has become so well known around our circle of influence, that it’s not uncommon to get a few neighborhood drop in visitors.  They all know to show up at 3:00 and cookies will be shared and enjoyed by all!  So, if you start this tradition for your family, be sure to make a double batch every time… it doesn’t take long for the word to get out!

Over the past year we’ve made lots of yummy cookies and shared the recipes for you to enjoy.  Here’s the links so you can jump start your Hot Cookie Mondays: Brown Butter Oatmeal Chocolate Chip Cookies, Lemon Crinkles, Toasted Coconut Thumbprints with Salted Caramel Cookies, No Bake Cookies, Lemon Coconut Cookies, Robert’s Chocolate Cookies, Double Peanut Butter Blossoms, Gingerbread Boys, Cornstarch Cookies, Homemaade Oreos, Double Chocolate Peppermint Surprise Cookies, Rolo Cookies, Pumpkin Chcolate Chip Cookies, Perfect Peanut Butter Cookies, Monster Cookies, Brownie Cookies, Oatmeal Chocolate Chip Cookies,  & Chocolate Crinkles!

That ought to get you through to the new year and beyond, but don’t worry, we’ll keep posting our favorite cookie recipes, so you’ll have plenty to choose from.  This week we made Stacey’s Meltaway Cookies.  They are easy to make, to die for, deliciousness!  When word got out that these were on the menu last Monday I had 5 drop ins… including one from Stacey herself!  Nothing better than getting a few of your own favorite cookie without having to make them yourself, right?  Thanks Stacey for this yummy recipe!

Stacey’s Meltaway Cookies

  • 2 sticks butter, softened
  • 3/4 cup cornstarch
  • 1/2 cup powdered sugar
  • 1 cup flour
  • pinch of salt

Preheat oven to 350 degrees.

In an electric mixer, mix all ingredients together until well combined.  It will take a few minutes for the ingredients to come together; just turn the mixer on medium and let it work until everything is combined.  Using a small cookie scoop, scoop the dough onto a parchment lined cookie sheet, then flatten each cookie slightly.

Bake 10 minutes, cookies will not brown, do not over cook.  Let cool 5 minutes on cookie sheet then transfer to a wire rack to cool completely.  Frost and serve.

Cream Cheese Frosting

  • 1/2 cup butter, softened
  • 1/2 cup cream cheese, softened
  • 4 cups powdered sugar
  • 1/2 teaspoon vanilla
  • 2 Tablespoons milk

In the bowl of an electric mixer, cream together butter and cream cheese.  Add powdered sugar and mix to combine.  Add vanilla and mix.  Add milk until frosting reaches desired consistency.

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Summer Breeze Bars

 

So it may not be summer where you are, but here in toasty Arizona, we have already surpassed the 100 degree mark twice. Heaven help me! I just had to make these Summer Breeze bars to remind me that there are indeed good things about summertime. This is a light, airy, buttery, fruit dessert that will take you back to your childhood. Yum, a family favorite growing up for sure!

SUMMER BREEZE BARS

Crust:

  • 2 cup all purpose flour
  • ½ cup powdered sugar, sifted
  • 1 cup butter
  • 4 eggs
  • 2 cup sugar
  • 1/3 cup lemon juice
  • ¼ cup all purpose flour
  • ¼ teaspoon baking powder
  • 1 recipe cream cheese filling (see below)
  • 1 pint fresh blueberries

Preheat oven to 350 degrees.

Sift together 2 cups flour and powdered sugar. Cut in butter with fork or pastry blender until mixture clings together. Press into a greased jelly roll pan. Bake 20-25 minutes, or until lightly browned. Set aside to cool. In a medium mixing bowl, beat eggs until frothy. Add sugar and lemon juice. Sift together ¼ cup flour and baking powder and stir into egg mixture. Set aside.

Cream Cheese Filling:

  • 1 (8 ounce) package of cream cheese
  • 6 Tablespoon sugar
  • 1 egg
  • ½ teaspoon vanilla

In a mixer, or hand mixer, beat the cheese and sugar until smooth and creamy. Add the egg and vanilla and beat well. Spread a layer over the baked and cooled crust. Sprinkle blueberries over this layer and cover with set aside egg mixture. Bake for 30 minutes. Cool and cut into squares. Sprinkle with powdered sugar just before serving.

Yields 30-40 bars

Easy Sea Salt Caramels

The sweet tooth is still going strong everyone! ‘Tis the season! I absolutely love caramel. This recipe is so easy because it is done in the microwave! Yes, the microwave. So just in case you need a last minute neighbor gift, or a sweet treat for your kids teacher, these sea salt carmels will surely delight!

Easy Sea Salt Carmels

  • 6 Tablespoons of butter cut into 6 pieces
  • 3/4 cup white sugar
  • 3/4 cup brown sugar
  • 3/4 cup light corn syrup
  • 3/4 cup sweetened condensed milk
  • 2 teaspoon vanilla
  • coarse sea salt

Place a sheet of aluminum foil in a 9×13 pan. Spray the foil with cooking spray, making sure to coat sides as well.

In microwave safe bowl (at least 2 quart), add butter, white and brown sugar, syrup, sweetened condensed milk, & vanilla. Stir together and place in microwave, uncovered. Cook in microwave on full power for 8 and a half minutes, stopping and stirring thoroughly twice during the cooking time (about every 2-3 minutes).  Remove from microwave and stir until well mixed. Pour hot caramel into a prepared 9×13 pan. Place in fridge until firm enough to remove & cut (about 60 minutes). Pull up on sides of aluminum foil and remove the whole slab of caramel at one time. Place caramel slab on cutting board covered with parchment or waxed paper and cut into pieces of desired size. Then sprinkle a dash of sea salt on each individual caramel. On my next batch I am going to drizzle dark chocolate over the caramels!  ( At this point I wrapped each individual carmel in parchment paper to give to friends and loved ones!)

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