A few yummies I've made this past year:
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| Spiced Pecan Pumpkin Quick Bread from Williams-Sonoma |
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| Snowflake Lemon Sugar Cookie with WS Cookie Cutter
LEMON SUGAR COOKIES
1 cup butter, softened
1 cup sugar 2 eggs 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk) 1/4 cup lemon juice 2 tablespoons grated lemon rind 2 teaspoons vanilla extract 5 cups all-purpose flour 4 teaspoons baking powder 1 teaspoon salt
Lemon Icing:
1 1/2 cups confectioners' sugar
2 tablespoons water 1 tablespoon lemon juice
In a large bowl, cream butter and sugar. Add eggs, EAGLE BRAND®, lemon juice, lemon rind and vanilla; mix until smooth. In another bowl, combine flour, baking powder and salt. Add to creamed mixture; mix well. Divide dough into 3 balls. Wrap in plastic and refrigerate at least 4 hours. Preheat oven to 350°F.On lightly floured surface, roll each ball out to 1/4-inch thickness and cut into desired shapes. Bake 10 to 12 minutes. Cool on wire rack. Garnish with Lemon Drizzle (optional). Store leftovers covered at room temperature. Lemon Icing: Combine confectioners' sugar, water and lemon juice; mix well. Drizzle over cooled cookies.
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| Belgian Waffles with Fruit & Cream made in the All-Clad Waffle Maker from Williams-Sonoma |
