2 2/3 cups flour
2 teaspoons baking powder
1 teaspoon salt
2 cups packed brown sugar
1 cup butter, at room temperature
2 eggs, at room temperature
1 Tablespoon vanilla
2 Tablespoons white sugar
2 teaspoons ground cinnamon
1. Preheat oven to 350 degrees. Lightly grease a 9 x 13 inch baking pan.
2. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
3. In a large mixing bowl, beat together the butter, brown sugar, eggs and vanilla until smooth. Add the flour mixture to the egg mixture and beat until well blended.
4. Spread the batter evenly in the prepared pan.
5. In a small bowl, combine the white sugar and cinnamon.
6. Sprinkle the mixture evenly over the batter in the baking pan.
7. Bake for 25 – 30 minutes or until the surface springs back when gently pressed. Remove from oven and let cool slightly on a wire rack. While still warm, cut into squares with a sharp knife……or cut into shapes using a metal cookie cutter.
8. Share with friends and family. Enjoy!
- 6 tablespoons unsalted butter
- 1 teaspoons coarse salt
- 1/4 teaspoon cayenne pepper
- 3/4 cup all-purpose flour
- 5 large eggs
- Zest of 1 lemon
- 3 scallions, finely chopped
- 3 tablespoons finely chopped fresh curly-leaf parsley
- Bring 1 cup water, the butter, salt, and cayenne to a boil in a heavy 4-quart saucepan; boil until butter has melted. Remove from heat; stir in flour. Return to burner; cook, stirring, until mixture comes together and pulls away from the pan, about 2 minutes more.
- Remove from heat. Using a wooden spoon, beat in 4 eggs, 1 at a time, until they are incorporated and smooth. Stir in zest, scallions, and parsley.
- Transfer mixture to a piping bag, and cut a 1/2-inch opening. Pipe 1-inch rounds onto baking sheets lined with parchment paper. Alternatively, drop rounded teaspoons of batter onto baking sheets lined with parchment. If not using immediately, freeze up to 1 month in airtight containers or resealable plastic bags.
- Preheat oven to 400 degrees. Whisk together remaining egg and 1 teaspoon water in a small bowl; lightly brush on top of each puff. Bake until lightly golden brown, about 20 minutes. Serve immediately.
- 1/3 cup chopped mixed fresh herbs, such as parsley, chives, and mint
- 2 garlic cloves, minced
- 2 tablespoons extra-virgin olive oil
- Coarse salt and ground pepper
- 1 sheet frozen puff pastry, thawed
- Preheat oven to 400 degrees. In a small bowl, combine herbs, garlic, and olive oil. Season with salt and pepper. On a lightly floured work surface, unfold puff pastry. Spread pastry with herb mixture and roll up. With a sharp knife, cut into 1/4-inch-thick rounds. Arrange rounds on a parchment-lined baking sheet and bake until puffed and golden on edges, 15 minutes. Let cool on sheet on a wire rack, 10 minutes.
Pumpkin Pie Dip
- 1 (8 ounce) package cream cheese, softened
- 2 cups powdered sugar
- 1 cup canned pumpkin
- 1/2 cup sour cream
- 1 teaspoon ground cinnamon
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground ginger
- 1 cup frozen whipped cream, thawed
- Gingersnap cookies, apples, or cinnamon graham cracker sticks
- In a large bowl, beat cream cheese and powdered sugar until smooth.
- Add in pumpkin, sour cream, cinnamon, pumpkin pie spice, and ginger. Mix well.
- Fold in the thawed whipped cream.
- Serve with green apples, graham cracker sticks, or gingersnaps.
- Store in refrigerator.