Cheesy stromboli, Texas cookies, Lemon cookies


Here’s some comfort food.

Cheesy stromboli
1 11-oz. tube refrigerated crusty French loaf
6 oz. baked ham, thinly sliced
3 green onions, sliced
8 bacon strips, cooked until brown and crispy
1-1/2 C of sliced Swiss cheese
Preheat oven to 350 degrees. Unroll dough into a rectangle on a greased baking sheet. Place sliced ham over dough leaving ½ inch of edges of the dough. Sprinkle evenly with green onions, bacon, and cheese.
Roll up jelly-roll style, starting with long side. Pinch seam to seal and tuck ends under. Place seam side down on baking sheet. With a sharp knife, cut several deep slits on top of French loaf dough. Bake 20-30 minutes or until golden brown. Cool slightly before slicing.
Texas cookies
1 box chocolate cake mix
2 eggs, whisked
1/3 C oil
1/2 C butter
2 TBS cocoa
3 TBS milk
2-1/2 C powdered sugar
Cookies: Preheat oven to 350 degrees.
Combine cookie ingredients in large bowl and mix until completely incorporated. Note: Dough will be thick.
Using a medium-sized cookie scoop (or heaping tablespoon), scoop cookies onto a parchment-lined cookie sheet.
Bake for 7-8 minutes, remove from oven and let cool on cookie sheet for 4-5 minutes before moving them to a cooling rack. Repeat until all of dough is baked.
Frosting: Combine first 3 frosting ingredients in a small saucepan over medium heat and whisk until mixture has melted. Remove from heat, add powdered sugar and whisk until smooth.
Pour frosting over cookies. Use a knife or spoon to move excess frosting and be sure that each cookie is completely covered.
Let frosting set and serve.
Keep cookies in an airtight container at room temperature for up to 3 days.

Lemon cookies
½ C unsalted butter, softened
¼ C caster sugar or powdered sugar
1 egg yolk (no whites)
½ TBS grated lemon zest
1 TBS lemon juice
½ tsp. salt
1¼ C all-purpose flour
½ C lemon curd
Heat oven to 350 degrees. Line a baking tray with parchment sheet. Cream butter and sugar in a stand mixer until smooth and pale, about 3 to 4 minutes. Beat in yolk, lemon zest, lemon juice, and salt.
With mixer on low (speed 1), beat in flour just until moist clumps form. Gather dough with your hand and make a ball. Do not knead it. Just get everything together handling it very lightly. Shape each 1 tablespoon of dough into 1-inch balls. Place balls on prepared sheets, spacing them 1 inch apart. Using a floured finger, make a deep indentation in center of each ball, just enough to hold 1 tsp. lemon curd. Bake cookies until firm and lightly golden on bottom, about 18 to 20 minutes.
Remove cookies from oven. If depth of indentation seems to have reduced, press it lightly again using a spoon when it is still hot and immediately fill indentations with curd. Bake again for a couple of minutes just to set curd. Lightly dust cookies with powdered sugar before serving.
She said, “Right now chocolate is good for you and romaine lettuce can kill you. I have been preparing for this moment my whole life!”
If you would like to share a recipe with me, just send it to the J-T or email it to me.
(Melanie Behrens –

...For the full story, select an option below.

Comments are closed.