Frosted Lemon Cookie Bars

This recipe all started at 7:20 a.m. last Friday when Jack was walking out of the door to work. He grabbed his lunchbox and folder and said nonchalantly, "Oh Mom, I forgot to tell you that we're all sharing lunch today, but don't worry, I don't have to bring anything."

Immediately, I fly into a panic. How can the son of a food blogger show up to a potluck empty-handed?!? Not to mention, I adore the people at his work, so I love making goodies for them.

I started rooting around to see what I could whip up and get down to his work by lunchtime. Luckily, we're always stocked up on butter, sugar, flour, and eggs. I also remembered that I had several lemons in the fridge. That's it! Frosted Lemon Cookie Bars!

American Flag Cherry & Blueberry Cookie Bars

It's mandatory, isn't it? Red, white, and blue dessert for the 4th of July? Well, I have just the ticket for you. These American flag cookie bars come together in a jiffy. It's a last-minute patriotic dessert that's adorable and delicious.

The base/topping is an almond-vanilla cookie dough. The base is topped with cherry pie filling and a square of blueberry pie filling to mimic the stars and stripes. The sweet cookie dough combined with the tart fruit filling just may make fireworks explode in your heart.

First, whip up the cookie dough. Reserve some for the topping.

Chocolate Caramel Pretzel No-Bake Bars

We were set to leave for New York in a few days, but it had been a week or so since I'd made dessert. Don't get me wrong, we had a stash of ice cream sandwiches in the freezer, but I was feeling the need to make something. Do you get that, too? The itch to have homemade dessert?

I had a few bags of caramel bits lying around from a Twix Brownies baking session. On the back of the bag is a recipe for no-bake bars using peanuts and marshmallows. We were low on peanuts and Mr. E doesn't like marshmallow. Also, the recipe on the bag didn't include chocolate.
Oh, the humanity.

So, I improvised. And Y'ALL. I sincerely hope you have these ingredients on hand because these no-bake bars are divine. Divine, I tell you.

Brown Butter Caramel and Chocolate Chip Cookies

There they were. Every time I went to the grocery store, that bag of caramel chips was calling me.
"Bridget, take me home!"

Sure, I resisted for a few weeks, but they finally came home with me. I can resist new baking products for only so long. Honestly, why do I ever hesitate?

If you are a fan of caramel, you're going to be a fan of these cookies. Not only do these cookies have the caramel chips, but also BROWN BUTTER and bittersweet chocolate chips. Oh, and a bit of salt just to cap everything off perfectly.

Lemon Coconut Bird's Nest Cookies

I love, love, love a "nest" dessert at Easter time. Whether it's a cupcake or made out of chow mein noodles...I'm all about the nests.


These lemon coconut bird's nests are two cookies in one. The base is a buttery, lemon cut-out cookie. The nest is a coconut macaroon. The nests are filled with lemon curd. Lemon curd makes me happy.

The nests are topped off with Whoppers Eggs, or any mini egg that suits your fancy.


Start by making the macaroons. Bake them in a muffin tin and press the centers down to make a nest shape.

The Pioneer Woman Food & Friends Latest Post: Tips for Chocolate Chip Cookies

Over on The Pioneer Woman Food & Friends I'm sharing 9 tip for back-of-the-bag chocolate chip cookies. You know...your first love, your tried-and-true, your comfort cookie.


I have a few quick tips to make those simple cookies the best back-of-the-bag cookies you've ever made (if you don't eat all of the dough first).


Come find all 9 tips over at Ree's!

The Pioneer Woman Food & Friends Latest Post: Plunger Measuring Cup + Peanut Butter Bars

Wow...that was a long blog post title, and actually much shorter than it could have been.


This latest post for The Pioneer Woman Food & Friends is a two-parter.
1. I'll share my love of the plunger-style measuring cup.
2. There's a recipe for peanut butter bars with marshmallow creme frosting. *sigh*

Hop over to Ree's to read all about it and grab the recipe!

The Pioneer Woman Food & Friends Latest Post : Giant Linzer Cookie

I have THE thing for you to make for Valentine's Day dessert. Really...THE thing. This Giant Linzer cookie is so perfect to share with family around the dinner table.




You know those sweet little Linzer cookies...the ones sandwiched with raspberry preserves and dusted with powdered sugar?


This is the party version, the giant version, the go-big-or-go-home version. Not as dainty, but every bit as delicious.

Heart-Shaped Chocolate Hazelnut Sandwich Cookies

I have a thing for hearts. Vintage heart hankies, heart-shaped measuring cups, heart pillows, heart spatulas, heart dishtowels, heart scarves...if it has a heart on it, I want it. ♥


So, it goes without saying that this time of year is my FAVORITE! My love of heart-shaped baked goods can come out in full-force.

*this post is sponsored by Imperial Sugar


Not only are these cookies cute, they are SO delicious! You'll get a double dose of chocolate and hazelnut, both in the cookie and the filling.

The Pioneer Woman Food & Friends Latest Post : Cookie Scoops!

Alright guys. Do you have cookie scoops, do you love cookie scoops?


I'm sharing my love for them...and their uses over on The Pioneer Woman Food & Friends.
(Also, I'd like to be the first to introduce you to The Cookie Scoop Diet. It's a real thing.)

Chocolate-Dipped Coconut Macaroons

I feel like I owe macaroons an apology. Ever since the dainty, fancy macarons hit the scene in a big way, coconut macaroons took at backseat in my kitchen. The truth is, though...I really prefer macarOOns to macarOns.

*this post is sponsored by H-E-B.


What do these two cookies have in common besides the name? They both have a meringue base, a crispy exterior and chewy interior. While macarons are petite and smooth, macaroons are big, fluffy, mounds of coconut cookie.

The Pioneer Woman Food & Friends Latest Post: How to Make Biscotti

Y'all. Please tell me you're biscotti lovers like I am. Did you know that they're actually easy...and FUN...to make at home?


Here are three things I love about biscotti: they're adaptable to just about any flavor combination, they're perfect for breakfast or dessert, and they make fabulous gifts for the holidays (or any day).

Cream Cheese Coffeecake Cookies

If you love coffeecake, if you love soft, pillowy cookies, if you love streusel...you're about to fall in love again.


*this post is sponsored by Imperial Sugar.


Cream Cheese Coffeecake Cookies. The cookie base is thick and soft with a little tanginess from the cream cheese. Piled on top is a buttery, brown sugar cinnamon streusel. They're dreamy.


You'll make the streusel first. Place it in the fridge while you make the cookie dough to keep it cool...and to keep from eating it. (Maybe that's just me.)


Two kinds of sugar, cream cheese and butter make the base of the cookie soft and delicious. A bit of the streusel gets folded into the cookie dough.


Scoop the dough onto cookie sheet, then press lightly down with a floured juice glass.


Next up, press a heaping spoonful of streusel onto each cookie and bake.


These really are a dessert, but since they're inspired by coffeecake...I say you can absolutely eat them for breakfast.


My recipe for Cream Cheese Coffeecake Cookies is up at Imperial Sugar.  You're going to love them...for dessert OR for breakfast! ;) Grab the recipe today!

Smart Cookie Bark

When I spied these little icing decorations on clearance at the grocery store, I knew immediately what I wanted to make with them. That scares me a little because it very possibly means that I've seen this idea before and that's why it popped into my head so quickly.
(If I'm stealing your idea, please let me know in the comments.) :)



Chocolate chip cookie bark. I love this recipe. It's so easy...and addicting. I ate a good portion of it as I was breaking it into pieces. That's another good thing about this recipe...no one will ever know. Unless, you know, you write about it on your blog.


The cookie bark is crispy, but not overly crunchy. It's a buttery cookie that tastes like traditional chocolate chip cookies with just a hint of sugar cookie thanks to all granulated sugar in the recipe.

There's no egg here. No baking soda or powder. No poofing...and that's what gives the bark its crispy "breakability."


I've made this before with regular chocolate chips, but I really like it with mini chips...especially with the added decorations.



The dough is crumbly, so you'll press it in the pan with your fingers.

Once the bark comes out of the oven, you'll press in the glasses icing decorations.


When it's cool, break it apart.


Smart Cookie Bark

3/4 cup unsalted butter, room temperature
1 cup granulated sugar
1/2 teaspoon fine sea salt
1/2 teaspoon vanilla
2 cups unbleached, all-purpose flour
1 cup mini semisweet chocolate chips
icing decorations, glasses

Preheat oven to 350. Line 10 x 15" cookie sheet with parchment paper.

Cream the butter and sugar for a few minutes until fluffy. Mix in the salt and vanilla.

On low speed, add the flour in 2 additions, scraping the bowl as needed. Stir in the chocolate chips.

Press the crumbly dough into the prepared pan. Bake for 20 minutes or until lightly golden.

Remove from oven and immediately press the icing decorations onto the hot cookie. Place pan on a wire rack to cool. Once cooled, break into pieces.

*adapted from "cookie breakup" from Everyday Food, Jan. 2004


Smart cookie bark for your smart cookies!

Chocolate Cherry Almond Butter Breakfast Cookies

School breakfasts. I always start the year so strong. Pancakes? You got 'em! Breakfast tacos? No problemo.

Two and half weeks in, breakfast looks a whole lot like a banana, yogurt, and a granola bar.


Enter the breakfast cookie. Chock full of oats, whole wheat flour, nut butter, and, yes, chocolate. These will get you through a breakfast rut. Perfect on those morning when clothes need to be ironed, lunches packed, and permission slips signed...all before 7am. Pair one of these with a banana and head out the door.


Moms, if you're like me, some days I'm in and out of my car ALL day. These are the days I'm tempted by drive-through waffle fries and the jumbo cup of froyo (with cookie dough topping, thank you very much). As a matter of fact, I'd gotten into the habit of stopping in the frozen yogurt shop before almost every volunteer meeting at school. This may explain my dedication to volunteerism. 

Lately, I've been trying to pack a lunch with me. A bottle of water, fruit and a breakfast cookie is just the thing for eating on the run. (Those waffle fries and froyo won't be calling your name quite so loudly.)



For the almond butter, I used Justin's Vanilla Almond Butter. You don't have to use this one; it is pricey. It is also pure and utter heaven. I could eat the entire jar in one sitting.


Here's the flour I use, white whole wheat. It's not heavy like traditional whole wheat. (If you want to learn more about it, I wrote a post on The Pioneer Woman Food & Friends all about wheat flours.)


You could leave the cherries out, but they add a tart chewy element that complements the chocolate and almond so nicely. So, I changed my mind...you can't leave the cherries out. (Was that bossy?)


These make big, substantial cookies...1/4 cup scoop of dough. I recently added a 1/4 cup cookie scoop to my collection and I love it!

Hints:  Once cooled, heat the cookies in the microwave for 10 seconds or so if you want melty chocolate. If you have a small family like we do, bake these, freeze some, then let defrost on the counter overnight.



Chocolate Cherry Almond Butter Breakfast Cookies
{makes about 28 cookies}

1/2 cup (1 stick) salted butter
3 eggs
1 cup light brown sugar
1 cup granulated sugar
1 teaspoon vanilla
2 teaspoon light corn syrup
2 teaspoons baking soda
1 teaspoon kosher salt
1 & 1/2 cups almond butter
4 cups oats (old fashioned or quick, or combination)
1 cup white whole wheat flour, King Arthur brand (all-purpose is fine)
1/3 cup finely chopped blanched slivered almonds
1 & 1/2 cup bittersweet chocolate chips
3/4 cup dried cherries

Melt the butter over low heat and set aside.  Line cookie sheets with parchment paper and preheat oven to 350.

In a large bowl, whisk together the eggs, sugars, vanilla, corn syrup, baking soda and salt.  Whisk in the melted butter.

Add the almond butter, oats, flour, and almonds; stir until combined.  Stir in the chips and cherries until evenly distributed.  (This will give your arm a workout.)

Let the dough rest for 30 minutes.

Drop the dough by 1/4-cupfuls onto the parchment-lined sheets.  Flatten slightly with your fingers.  Bake for 12 minutes.  Let cool on the cookie sheet for 2 minutes, then cool completely on a cooling rack.

{Based on a recipe for classic Monster Cookies from The King Arthur Cookie Companion.}


Breakfast Cookies...they're a good thing.