Smores Cookie Bars

1/2 cup butter, room temperature

1/4 cup brown sugar

1/2 cup sugar

1 large egg

1 tsp vanilla extract

1 1/3 cups flour

3/4 cup graham cracker crumbs

1 tsp baking powder

1/4 tsp salt

2 king-sized Hershey chocolate bars

1 1/2 cups marshmallow creme/fluff (not melted marshmallows)

Preheat oven to 350 F. Grease an 8x8 square baking pan.

In large bowl, cream together butter and sugar. Beat in egg and vanilla. In small bowl whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined.

Divided dough in half and press half of the dough into an even layer on the bottom or the pan. Place chocolate bars over dough. Spread chocolate with marshmallow creme. Place remaining dough on top of the marshmallow (most easily acheived my flattening dough into small shingles and layering them together with hands)

Bake for 30 minutes, cool before cutting.

Lemon Drop Cookies

These are so good! One important tip is to take them out of the oven before you think they're done to ensure that they stay SOFT and deliciously chewy. This recipe makes a lot of cookies.



Lemon Drop Cookies
2 cups sugar
1 1/2 cups butter flavored shortening
3 eggs
2 teaspoons vanilla
1 teaspoon lemon extract
4 cups flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
Grated or finely chopped zest of one lemon
1 (6-oz) package lemon drops

Glaze:
2 cups powdered sugar
juice of two lemons (about 4-5 Tablespoons) - (You can use less if you want your glaze a little thicker)

Preheat oven to 350 degrees. In mixing bowl cream sugar, shortening, and eggs; then add vanilla and lemon extract. Stir in flour, baking soda, baking powder, and salt. Crush lemon drops in blender or food processor. Add lemon zest and crushed lemon drops; mix well. Roll into balls, flatten slightly with your hand, and bake on a parchment lined cookie sheet (You must use parchment here to avoid sticking).

Bake for 10 to 12 minutes. Let cool slightly on pan for a couple of minutes. Make the glaze by mixing powdered sugar with lemon juice to desired consistency. Brush glaze over cookie tops after cookies have cooled slightly. If the cookies are too hot the glaze will just melt off. Let cookies cool completely. ENJOY!

Makes 4 to 5 dozen cookies.