Quartet Merienda Snack Pack

Mocha Meringue Cookies

Scrabble Game Cookies (using Royal Icing)

Photos Courtesy of Bake at 350

Bake at 350: The Game of Love

Vanilla-Almond Sugar Cookies
http://bakeat350.blogspot.com/2008/04/taste-of-yellow-yellow-rose-sugar.html

Ingredients:
3 c unbleached, all-purpose flour
2 tsp baking powder
1 c sugar (I use sugar that I've stored vanilla beans in)
2 sticks (salted) butter, cold
1 egg
3/4 tsp pure vanilla extract
1/2 tsp pure almond extract

Method:
1. Preheat oven to 350.
2. Combine the flour and baking powder, set aside. Cream the sugar and butter. Add the egg and extracts and mix. Gradually add the flour mixture and beat just until combined, scraping down the bowl, especially the bottom.
3. The dough will be crumbly, so knead it together with your hands as you scoop it out of the bowl for rolling (video on University of Cookie).
4. Roll onto a floured surface and cut into shapes. Place on parchment lined baking sheets (I recommend freezing the cut out shape on the baking sheet for 5 minutes before baking) and bake for 10-12 minutes. Let sit a few minutes on the sheet, then transfer to a cooling rack.

Royal Icing
http://bakeat350.blogspot.com/2010/01/royal-icing-102-or-201-or-whatever.html(This will cover 2-3 dozen 3.5 inch cookies in 2 colors; I usually double this recipe.)

Ingredients:
4 TBSP meringue powder
scant 1/2 c. water
1 lb. powdered sugar
1/2 - 1 tsp light corn syrup
few drops clear extract (optional)

Method:

1. Combine the meringue powder and water. With the paddle attachment of an electric mixer, beat until combined and foamy.
2. Sift in the powdered sugar and beat on low to combine. (Do NOT skip the sifting!)
3. Add in the corn syrup and extract if desired. ( I think the corn syrup helps keep the icing shiny.)
Increase speed to med-high/high and beat for about 5 minutes, just until the icing is glossy and stiff peaks form. (You should be able to remove the beater from the mixer and hold up and jiggle without the peak falling.) Do not overbeat.
4. Cover with plastic wrap touching the icing or divide and color using gel paste food colorings.
5. This "stiff" icing is perfect for outlining and even for building gingerbread houses and monogramming. To fill in your cookies, add water to your icing a teaspoon at a time, stirring with a rubber spatula, until it is the consistency of syrup. This technique of filling a cookie with thinned icing is called "flooding."

Many thanks Bake at 350!

Black Forest Crinkle Cookies

Photo Courtesy of SweetPeasKitchen

Black Forest Crinkle Cookies | Sweet Pea's Kitchen

Black Forest Crinkle Cookies

Ingredients:

3/4 cup all-purpose flour
3/4 cup sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
4 tablespoons unsalted butter
1/3 cup cocoa powder (not Dutch process)
1 egg
1 teaspoon espresso powder, mixed with 2 tablespoons hot water
1/2 teaspoon vanilla extract
1/3 cup semi-sweet mini chocolate chips
1/3 cup dried tart cherries (1.5 ounces)
3/4 cup sifted powdered sugar

Directions:

Preheat oven to 350°F. Line two baking sheets with parchment paper.
Whisk together flour, sugar, baking powder and salt together in a bowl.
Melt butter in a second small bowl in a microwave or a small saucepan over low heat.
Add cocoa to melted butter, whisking until smooth. Stir in the egg, espresso mixture, and vanilla, fully blending in each one before adding the next.
Stir chocolate mixture into flour mixture just until combined.
Fold chocolate chips and cherries into the dough until evenly distributed. Shape into generous 2 inch balls using a cookie scoop or a heaping tablespoon measure.
Roll balls in powdered sugar two times, then arrange on prepared baking sheets, spacing 2 inches apart.
Bake for 12 – 14 minutes or until cookies are cracked, yet still soft, do not overbake.
Let cookies cool on the pan for 5 minutes, then transfer to a rack.

Source: Taste of Home Fall Baking 2010

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Many thanks SweetPeasKitchen!

Related link:

http://sweetpeaskitchen.com/category/cookies/

Lemon crinkle cookies and lemon coconut cookies

Photos Courtesy of  pixelatedcrumb.com

lemon crinkle cookies and lemon coconut cookies | pixelatedcrumb.com

Lemon Crinkle and Lemon Coconut Cookies

Adapted from Lauren’s Latest via Tasty Kitchen

1/2 cup butter, room temp
2/3 cup granulated sugar
1/3 cup brown sugar
1/2 teaspoons vanilla extract
1 whole egg
1 1/2 teaspoons lemon zest
2-3 tablespoons fresh lemon juice (depending on how lemony you want them to be)
1 1/2 cup all-purpose flour
1/4 teaspoons salt
1/4 teaspoons baking powder
1/8 teaspoons baking soda
1/2 cup powdered sugar (for lemon crinkle cookies)
or 1/2 cup sweetened coconut (for lemon coconut cookies)

Preheat oven to 350F. Grease baking sheets with non stick cooking spray or line with parchment paper and set aside.

In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the vanilla, egg, lemon zest and juice. In another bowl, combine the flour, salt, baking powder, and baking soda. Stir the flour mixture into the wet ingredients until just combined.

For lemon crinkles, pour the powdered sugar onto a large plate or shallow bowl. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough. For the coconut cookies, do the same as above except use coconut instead of powdered sugar.

Bake the cookies for 9-11 minutes or until bottom of cookies begin to barely brown and cookies have a matte finish (they shouldn’t look like like they’re melting). Remove from oven and cool cookies about 2 minutes before transferring to cooling rack.

*If using a non stick darker baking tray, reduce baking time by about 2 minutes.

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Many thanks to pixelatedcrumb!

Pine Nut Cookies

Photo Courtesy of  | MyRecipes.com

Pine Nut Cookies Recipe | MyRecipes.com

Ingredients

1/3 cup almond paste
3/4 cup sugar
6 tablespoons butter, softened
1/4 teaspoon salt
1 large egg white
1/2 cup pine nuts, divided
4 1/2 ounces all-purpose flour (about 1 cup)
1 teaspoon baking powder

Preparation

1. Preheat oven to 375°.
2. Grate almond paste on large holes of a box grater. Combine paste and next 4 ingredients (through egg white) in a large bowl; beat with a mixer at medium speed until light and fluffy (about 5 minutes).
3. Place 1/4 cup pine nuts in a mini food processor; pulse until finely ground. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine ground nuts, flour, and baking powder, stirring with a whisk. Add flour mixture to butter mixture; beat on low speed just until combined.
4. Stack two baking sheets one on top of the other, and line the top sheet with parchment paper. Shape dough into 48 equal-sized balls (about 1 tablespoon each). Press 3 to 5 of the remaining pine nuts in a sunburst shape on top of each ball. Place 12 balls 2 inches apart on the top baking sheet (keep sheets stacked). Bake 14 minutes or until edges of cookies are lightly browned. Cool 5 minutes on pan. Cool completely on a wire rack. Repeat procedure 4 times.

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Many thanks | MyRecipes.com!

Chocolate Malted Whopper Drops

Photo Courtesy of Dishing Up Delights

Dishing Up Delights: Chocolate Malted Whopper Drops

Chocolate Malted Whopper Drops
(From Baking: From My Home to Yours)

Makes about 30 cookies

1 3/4 cups all-purpose flour
1 cup malted milk powder (like Ovaltine or Horlicks)
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
11 tablespoons unsalted butter, at room temperature
2/3 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1/4 cup whole milk, at room temperature
2 cups coarsely chopped Whoppers
6 ounces semi-sweet chocolate chips

Position the oven racks in the upper and lower thirds of the oven. Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.

In a large bowl, sift together the flour, malted milk powder, cocoa, baking powder, and salt.

In a stand mixer fitted with a paddle attachment or with a hand mixer at medium speed, beat the sugar and butter until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating for one minute after each egg. Beat in the vanilla.

Reduce the speed of the mixer to low. Add half of the dry ingredients and mix just until they are incorporated. Add the milk, then the remaining dry ingredients. Use a rubber spatula to mix in the malt balls and chocolate chips.

Drop the dough by rounded tablespoon-fulls on to the sheets, leaving 2 inches between spoonfuls. Bake 11-13 minutes, rotating the sheets from top to bottom and front to back after 6 minutes. The cookies will be puffed and soft to the touch. Let the cookies rest on the pan for 2 minutes before transferring to a rack to let them cool completely.

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Many thanks Dishing Up Delights!

A Royal Wedding Cookie Tray

A Royal Wedding Cookie Tray - Freed's Bakery - Las Vegas, Nevada: "- Sent using Google Toolbar"

Fijis Recipe - CHOW

PhotoCOurtesy of  CHOW.com

Fijis Recipe - CHOW

INGREDIENTS
For the cookie base:

1 large egg
1/2 teaspoon vanilla extract
1 3/4 cups all-purpose flour, plus more for dusting
3/4 cup powdered sugar
1/4 teaspoon fine salt
1/2 teaspoon baking powder
8 tablespoons unsalted butter (1 stick), chilled and cut into small pieces

For the caramel topping:

1 1/2 cups granulated sugar
6 tablespoons water
1/4 teaspoon plus 1/8 teaspoon fine salt
6 tablespoons heavy cream
1 1/2 teaspoons vanilla extract

For tempering the chocolate and assembling the cookies:

Ice
1 1/2 pounds semisweet chocolate couverture, separated into 1 (18-ounce) portion and 1 (6-ounce) portion
1 1/2 cups sweetened, flaked coconut, toasted

INSTRUCTIONS
For the cookie base:

In a small bowl, beat together egg and vanilla extract until the yolk is broken up and evenly combined; set aside.
Combine flour, sugar, salt, and baking powder in the bowl of a food processor fitted with a blade attachment and pulse a few times to aerate and break up any lumps. Add butter and pulse until the mixture looks like sand, about 25 1-second pulses. Add egg mixture and pulse until the dough just forms into a ball, about 25 1-second pulses.
Turn dough out onto a clean work surface and form into a circle, then flatten into a disk. Wrap in plastic and refrigerate for at least 1 hour.
Heat the oven to 375°F and arrange a rack in the middle. Lightly flour a 14-inch piece of parchment paper and place the chilled dough disk on top. Lightly flour the top of the dough disk and roll out to 1/8 inch thick. (Work quickly; the dough will become difficult to roll as it warms up.) Transfer the dough and parchment paper to a baking sheet, cover with another piece of parchment paper, and freeze for 5 minutes.
Peel the parchment paper off the dough and then lightly press it back down onto the surface of the dough (this will prevent the dough from sticking to the parchment as the cookies are cut out). Flip the dough over and remove the other piece of parchment paper. Using a small round cookie cutter about 2 inches in diameter, stamp out as many cookies as possible. Then, using a smaller round cookie cutter about 1 inch in diameter, stamp out the center of each cookie. Reserve the dough centers. Place the cookies 1/4 inch apart on an ungreased baking sheet. (About 28 cookies will fit on 1 sheet.) Bake until the edges are golden brown, about 10 to 12 minutes. Remove to a wire rack to cool completely.
While the cookies are baking, gather the scraps of dough and reserved centers, form them into a flattened disk, and wrap in plastic. Place the disk in the freezer for 5 minutes, then repeat the process until all the cookie dough has been used.


For the caramel topping:

Combine sugar, water, and salt in a small saucepan and bring to a boil over medium heat, stirring once to dissolve the sugar. Continue to boil, swirling the pan occasionally (but not stirring), until the mixture turns a deep amber color, about 15 minutes.
Remove from heat, carefully pour in cream and vanilla (the mixture will bubble up and steam), and stir until evenly combined. Transfer to a heatproof bowl; set aside.


To temper the chocolate:

Prepare an ice water bath by filling a large bowl with 2 inches of cold water and adding 3 to 4 ice cubes; set aside.
Bring a medium saucepan filled with 1 to 2 inches of water to a simmer over high heat; once simmering, turn off heat. Place 18 ounces of the chocolate couverture in a dry, heatproof bowl. Set the bowl over the saucepan and stir until the chocolate is completely melted and has reached 118°F. (Make sure the chocolate does not come in contact with water or exceed 120°F. If either happens, start over, as the chocolate will no longer be usable.)
Remove the bowl from the saucepan. Add the remaining 6 ounces chocolate and stir until all the chocolate has melted and the temperature has cooled to 80°F. To speed up the cooling process—but only after all of the chocolate has melted—place the bowl over the reserved ice water bath.
Return the bowl of chocolate to the saucepan and stir until the chocolate reaches 88°F; immediately remove from heat. Do not remove the thermometer from the bowl; check the temperature periodically to make sure it stays between 87°F and 89°F. (The chocolate must remain in this temperature range while dipping the cookies or it will not set properly.) Keep the saucepan of water over low heat and, when needed, set the bowl of chocolate over it to reheat.
To test if the chocolate is properly tempered, spread a thin layer on parchment paper and place it in the refrigerator for 3 minutes to set. If the chocolate hardens smooth and without streaks, it is properly tempered. (If it is not properly tempered, let the melted chocolate harden and start the tempering process over again: Bring the chocolate up to 118°F, then down to 80°F, then up again to 88°F.)


To assemble the cookies:

Line 2 baking sheets with parchment paper; set aside.
Pick up a cookie by the outer edge. Dip only the flat bottom into the chocolate, then scrape the bottom against the edge of the bowl to remove any excess chocolate. Set on one of the prepared baking sheets, chocolate side down, and repeat with the remaining cookies. Let sit at room temperature until completely set, about 10 minutes, or freeze for 5 minutes. (While the chocolate is setting, and during the caramel-dipping process, remember to keep the bowl of melted chocolate in temper at 87°F to 89°F for the final cookie dipping.)
Meanwhile, make sure the caramel is the right consistency for dipping; it should be warm to the touch and still pourable like syrup but not so hot that it will burn your fingers. If it’s too stiff, warm it up for 2 to 3 minutes over low heat while stirring.
Place the toasted coconut in a medium bowl.
When the chocolate on the cookies is set, flip the cookies chocolate side up. Pick up a cookie by the outer edge and dip the top into the caramel, letting any excess drip off and making sure the center hole is free of caramel, then immediately dip the caramel side into the toasted coconut. Set the cookie back on the baking sheet coconut side up and repeat with the remaining cookies.
Place about 1 cup of the tempered chocolate in a resealable plastic bag, preferably a strong freezer bag. Cut an 1/8-inch opening in the corner of the bag and drizzle chocolate over the cookies in a zigzag pattern. Let the chocolate and caramel completely set before eating, about 20 minutes. Store in an airtight container at room temperature for 1 week or in the freezer for up to 1 month.

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Many thanks to CHOW.com!

Easter Nest Cookies

Easter Nest Cookies from Pillsbury.com: "- Sent using Google Toolbar"

Cheesy Easter Shapes from Pillsbury.com

Cheesy Easter Shapes from Pillsbury.com: "- Sent using Google Toolbar"

La Kocinera: Ricotta Chocolate Chip Cookies

PhotoCourtesy of LaKocinera

La Kocinera: Ricotta Chocolate Chip Cookies

Ricotta Chocolate Chip Cookies
[A La Kocinera Original Recipe]

Ingredients:
1 cup whole-milk ricotta cheese
1/2 stick unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1 1/2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk chocolate chips
1/2 cup semi-sweet chocolate chips
1/2 cup dark chocolate chips

Method:
In the bowl of a stand mixer, combine the ricotta cheese, butter, granulated sugar, and brown sugar, whipping until well blended and slightly fluffy. Mix in the egg and vanilla.

To the wet mixture, add the flour, baking soda, baking powder, and salt, mixing well to combine. To this mixture, add the three types of chocolate chips, again stirring until well blended.

Cover the bowl with plastic wrap and place in the freezer for 20 minutes. Preheat the oven to 350 degrees.

Once chilled, use an ice cream scoop to place golf ball sized pieces of dough on baking sheets covered with parchment paper or cooking spray. Bake for 15-20 minutes, until the edges are lightly browned.

Makes about 12 cookies—more like 24 if you don’t make them as gargantuan-sized as I do.

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Many thanks to LaKocinera!

Cranberry Oatmeal Cookies with Maple Syrup Glaze

PhotoCourtesy of La Kocinera

La Kocinera: Cranberry Oatmeal Cookies with Maple Syrup Glaze

Cranberry Oatmeal Cookies with Maple Syrup Glaze
[Recipe adapted from “Maple-Glazed Oatmeal Cookies”
from The Pastry Queen by Rebecca Rather]


Cookies
1/2 cup (1 stick) unsalted butter, at room temperature
1/4 cup maple syrup
1/2 cup granulated sugar
3/4 cup brown sugar
2 large eggs
1 1/2 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons baking soda
3 cups old-fashioned, rolled oats
1 1/2 cups dried cranberries

Glaze
1 cup powdered sugar
3 tablespoons pure maple syrup
3-5 tablespoons heavy cream or milk
pinch of salt

Method
For the cookies: Preheat the oven to 350 degrees. Line a couple baking sheets with parchment paper.

Using a mixer fitted with the paddle attachment or a regular ol’ bowl and whisk, cream the butter, syrup, granulated sugar, and brown sugar until nice and fluffy. Add the eggs and beat until well combined. Add the flour, salt, baking soda, oats, and cranberries, mixing well.

Using an ice cream scoop or a spoon, drop golf ball sized portions of dough onto the baking sheets, keeping them about an inch apart. Bake for 7 to 10 minutes, unless you make abnormally huge cookies like I do, in which case, leave them in the oven for a few extra minutes.

For the glaze: Combine the powdered sugar, maple syrup, heavy cream, and salt in a medium bowl, whisking until well combined. If it’s too thick, add another splash of cream. If it’s too thin, add a bit more powdered sugar. If you dip a spoon into it, the glaze should slip off of it thickly, but easily.

Dip a spoon into the glaze and hold it over a cookie, allowing the glaze to drip off the spoon onto the cookie in a gentle stream. Go back and forth across the surface of the cookie in this manner, allowing the glaze to drizzle the top. Repeat with the rest of the cookies. If you prefer, you can also take a cookie and simply dip the top into the glaze.

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Many thnaks La Kocinera!

Giant Peanut Butter Zebra Cookies from Pillsbury.com

Giant Peanut Butter Zebra Cookies from Pillsbury.com: "- Sent using Google Toolbar"

PANTONE CHIP COOKIES!

PANTONE CHIP COOKIES!: "- Sent using Google Toolbar"

A great way to advertise....by way of COOKIES!

Many thanks to kimcreativestar.com!

Mary's Sugar Cookies

The Recipe:

1 cup butter, softened
1 1/2 cups powdered sugar
1 egg
1 teaspoon vanilla
1/2 teaspoon almond extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
granulated sugar

Method: 

Mix together sugar and butter. Add egg, vanilla, and almond extract; mix well. Blend in flour, baking soda and cream of tartar. Cover and chill for 2 to 3 hours. Heat oven to 375 F. Divide dough in half. Roll each half 3/16 inch thick on lightly floured cloth-covered board. Cut into desired shapes; sprinkle with granulated sugar. Place on lightly greased baking sheet. Bake 7 to 8 minutes or until light brown on edges.

Note: Source: This recipe was donated by a reader in 1999. We were later told that this is an old Betty Crocker recipe, and we found it (in slightly altered form) in an out-of-print cookbook called "Betty Crocker's Cooky Book," printed in 1963. A similar recipe is also on Betty Crocker's website.

Sugar Cookie Icing

Ingredients

• 1 cup confectioners' sugar
• 2 teaspoons milk
• 2 teaspoons light corn syrup
• 1/4 teaspoon almond extract
• assorted food coloring

Directions

1. In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
2. Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.

You Can Still Buy Cookies. Here’s Why. | ModernDomestic

You Can Still Buy Cookies. Here’s Why. | ModernDomestic: "- Sent using Google Toolbar"

Time for some desserts from Curtis Stone ....

Peanut Butter Cookies with Chocolate Chunks

"In case you didn't know this about me. I have a sweet tooth and in my opinion sweet things should be eaten whenever you have the desire. Don't feel guilty about it, as everything in moderation is perfectly fine!"

....a Quote from Curtis himself

My reaction: Now we indulge! ;-)

See more just click on link....
Curtis Stone - Desserts: "- Sent using Google Toolbar"

Honey Nut Bars

Honey Nut Bars (and a winner!) (Food and Whine)

Honey Nut Bars

Makes 16 bars

ingredients

For the Crust:

Nonstick cooking spray

1/2 cup whole blanched almonds, toasted

1/2 cup granulated sugar

11-1/4 oz. (2-1/2 cups) unbleached all-purpose flour

1/2 tsp. baking powder

1/2 tsp. table salt

6 oz. (3/4 cup) cold unsalted butter, cut into 1/2-inch pieces

1 large egg, lightly beaten

For the Topping:

3/4 cup packed light brown sugar

3 oz. (6 Tbsp.) unsalted butter

1/3 cup clover honey

1/2 tsp. table salt

2 Tbs. heavy cream

3 cups whole unsalted mixed nuts, toasted

method

Make the crust: With rack in the centre of the oven, pre-heat the oven to 350° F. Spray a 9x13-inch baking pan with cooking spray and line the bottom only with parchment.

Toast almonds in oven on a baking sheet or microwave. To microwave, place nuts on microwave-proof dish. Heat on high for 1 minute. Stir. Heat for another 45-60 seconds on high.

In a food processor, finely grind the almonds and sugar. Add the flour, baking powder, and salt and pulse to blend. Add the butter and pulse until it's the size of small peas, 5 or 6 one-second pulses. Add the egg and pulse just until the dough begins to gather into large clumps.

With your fingertips, press the dough into the bottom of the prepared pan and about 1 inch up the sides to form a 1/4-inch-thick side crust. Using the tines of a fork, dock the crust evenly all over.

Bake until light golden brown on the edges and the centre looks dry, 15 to 20 minutes. Cool the crust on a rack.

Make the topping: Bring the sugar, butter, honey, and salt to a boil in a medium saucepan over medium-high heat, stirring often. Slowly add the cream and return to a boil. Remove from the heat and carefully add the nuts, stirring to coat. Pour the nut mixture over the crust and spread evenly with a spatula. Tilt the pan to help spread the liquid to the edges and corners. Bake until the topping has just started to bubble slowly in the centre, about 20 minutes. Let cool on a wire rack for 10 minutes and then run a knife around the inside edge of the pan to loosen the crust from the sides. Let the bars cool completely in the pan.

Invert the pan onto a flat surface and peel off the parchment. Re-invert onto a cutting board and cut into 16 bars with a sharp knife.

The cookies will keep in an airtight container at room temperature for 3 to 5 days.

Adapted from a Fine Cooking October 2008 recipe

Many thanks to Food and Whine!!!

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Dangerous Lime Bars

Dangerous Lime Bars | ModernDomestic

Lime Bars
Adapted from Cook’s Illustrated
Makes sixteen one-inch squares

For the crust
5 oz graham crackers
3 tbs packed light or dark brown sugar
pinch salt
4 tbs (1/2 stick) unsalted butter, melted and cooled slightly

For the filling
2 oz cream cheese, at room temperature
1 tbs grated lime zest
pinch salt
1 (14 oz) can sweetened condensed milk
1 large egg yolk
1/2 cup fresh lime juice (do not use bottled)

Preheat your oven to 325 °F.

Butter a 8 by 8 inch square baking pan and line the bottom with a strip of well-buttered foil (use enough foil so that it overhangs the sides – you will use the overhang to lift the finished lime bars out of the pan).

Place the graham crackers in a food processor and pulse until they are ground into fine crumbs. Add the brown sugar, salt, and melted butter and pulse until combined and all the crumbs are moistened. Pat the crumb mixture evenly and firmly into the bottom of the pan. Bake for 10-12 minutes, until the crumbs are golden brown.

In the bowl of an electric mixer fitted with a paddle attachment, beat the cream cheese with lime zest and salt until combined. Add the condensed milk and beat until incorporated- there should be no lumps of cream cheese remaining. Add the egg yolk and mix until combined. Add the lime juice and mix until evenly combined.

Pour the filling over the crust, using a spatula to spread the filling evenly. Bake for 15-20 minutes, until the filling is set. Let bars cool in the pan on a rack until room temperature – about 1 hour. Place in fridge and let chill for 2 hours before serving. To serve, lift the bars out of the pan using the foil and cut into 16 squares.


Many thanks to Modern Domestic!!!!

Lengua de Gato | Panlasang Pinoy

Lengua de Gato | Panlasang Pinoy: "- Sent using Google Toolbar"