ANZAC Cookies

I used to make these cookies years ago & somehow I lost the recipe within the past 2 years.  I think I finally figured out the recipe again. My friend used to ask me to make these for her all the time. The last time she was pregnant she said she craved them throughout her entire pregnancy. So I am going to have her taste test these to make sure they are right!
The story behind the cookies is what intrigued me to try out the recipe in the first place. I guess ANZAC (Australia & New Zealand Army Corps) used to receive these cookies from loved ones during WWI because they had a very long shelf life and they were able to transport them without crushing the cookie because of the crunchy texture.
The recipe does call for Lyle's Golden Syrup, however it can be difficult to find. I have substituted regular maple syrup (makes the cookie darker) but it does the job as a substitute.

ANZAC Cookies

2 cups all purpose flour
1 3/4 cup rolled oats (not instant)
1 cup sugar
1 cup unsweetened shredded coconut
1/4 tsp. salt
3/4 cup (1 1/2 sticks) butter
2 tbsp. Lyle's Golden Syrup (substitute with regular maple syrup)
1 tsp. baking soda
6 tbsp. boiling water

Preheat oven to 350. Line cookie sheets with parchment paper.

In mixing bowl combine flour, oats, sugar, coconut and salt. Mix to combine.

In small saucepan, melt butter and syrup over medium heat. Dissolve baking soda in water and add to butter mixture. Stir to combine. (Mixture will bubble up)

Add butter mixture to dry ingredients and stir to combine. About 2 minutes. Using a small 1 1/2" ice cream scoop, drop balls of dough on cookie sheets. Flatten each ball with the heel of your hand.

Bake until golden brown, about 15 minutes. Transfer to wire rack to cool.

Makes about 30 cookies

Lemon-Lime Basil Butter Cookies

I have so much basil right now and I decided to try a recipe out that my mother gave me. These are little butter cookies with lemon & lime zest in them and bits of basil leaves. Perfect with tea or for an afternoon sweet bite. These little cookies are more zesty than sweet and they just remind me of summer. The recipe does not make a lot, so if you are making these for entertaining I would suggest doubling the recipe. I do think they still need something, so let the tweaking begin!

Lemon-Lime Basil Butter Cookies

1 cup all-purpose flour
1/2 cup powdered sugar
1/4 tsp. salt
1/2 cup (1 stick) butter, cold and cut into 1/2" cubes
2-3 tbsp. sliced fresh basil leaves
zest from 1 lemon
zest from 1 lime
1 tbsp. fresh lemon juice
1tbsp. fresh lime juice



Preheat oven to 375.  Line 2 cookie sheets with parchment paper. Set aside.
Mix flour, powdered sugar and salt in a food processor and pulse until combined. About 30 seconds.
Add butter, basil leaves, lemon and lime zests and juices. Pulse until dough comes together and large clumps form. About 1 minute.
Form dough into about 1 tablespoon size balls by rolling between your palms and place on lined cookie sheets about 2" apart.
Lightly dust the bottom of a measuring cup or drinking glass with powdered sugar and press cookies into 2" rounds.
Sprinkle tops of cookies with coarse sanding sugar.
Bake about 15-18 minutes or until edges are golden brown. Transfer to a wire rack and cool.

Makes 24 cookies

Pumpkin Bars with Cream Cheese Frosting

There are a million different recipes for pumpkin bars, but I was looking for a recipe can be halved or doubled if needed.
This recipe was by far my favorite. Very moist and pumpkin spicy. The recipe makes a ton of bars, so if you are looking for a smaller dessert I would seriously suggest cutting this recipe in half.

Pumpkin Bars with Cream Cheese Frosting

4 eggs

1 cup white granulated sugar

2/3 cup packed brown sugar

1 cup vegetable oil

1 15-oz. can pumpkin puree

1 tsp. vanilla

2 cups all purpose flour

2 tsp. baking powder

2 tsp. pumpkin pie spice

1 tsp. salt

1 tsp. baking soda

1 tsp. cinnamon

Preheat oven to 350˚.

Butter and flour a 13x9” pan. Line bottom with parchment paper. Set aside.

In mixing bowl, combine eggs, sugars, oil, pumpkin and vanilla. Beat until light and fluffy. About 3 minutes. Sift together flour, powder, pumpkin pie spice, salt, baking soda and cinnamon. Add dry ingredients to pumpkin mixture and mix at low speed until combined and batter is smooth. About 3 minutes. Pour batter into pan and bake for 30-35 minutes.

Cool completely. Frost and cut into squares.

For frosting:

1 8-oz. pkg. cream cheese, softened

½ cup butter (1 stick), softened

2 1/2 cups sifted powdered sugar

1 tsp. cinnamon

Mix cream cheese and butter until smooth. Add powdered sugar and cinnamon. Beat for 3 minutes at medium speed until smooth. Spread onto cooled bars.

*Makes 24 bars*