#MeatlessMonday - No-Bake Fudge-Oatmeal Cookies #summer #dessert #recipe

I'm not a fan of chocolate (yeah, yeah) but I have to say, these cookies are good.  This recipe has been in my family for many, many years (though I've seen it elsewhere). I call this a "summer cookie," because they require no baking in the oven, and they they take minutes to prepare. Enjoy!

No Bake Fudge-Oatmeal Cookies

2-1/2 cups quick-cooking oats
1/2 cup peanut butter (chunky or smooth)
1 tsp. vanilla

Mix oats, peanut butter and vanilla. Set aside

1/2 cup milk
1/8 tsp. salt
2T cocoa
2 cups sugar

Mix milk, salt, cocoa and sugar in saucepan, and bring to a boil. Cook for 1 minute.
Here's where you must be quick, little grasshopper! Add to the oatmeal/peanut butter mixture and stir. QUICKLY drop on wax paper and let stand until firm.

#MeatlessMonday - Lime-Glazed Cookies #dessert

Happy Spring! Thought I'd start the week off with some cookies. Enjoy!

Photo courtesy of nsdis via Flickr

Lime-Glazed Cookies

Ingredients

2 teaspoons lime juice
1/3 cup milk
1/2 cup butter, softened
3/4 cup sugar
1 egg
2 teaspoons lime zest
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
2 tablespoons lime juice
1/4 cup sugar

Directions

Preheat oven to 350 degrees F (175 degrees C). Combine the 2 teaspoons of lime juice with the milk. Let stand for 5 minutes.
In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the egg, then stir in the lime zest and milk mixture.

Combine the flour, baking powder, and baking soda and blend into the creamed mixture. 

Drop by rounded spoonfuls onto the ungreased cookie sheets.

Bake for 8 to 10 minutes until the edges are light brown.
To make the glaze, stir together the remaining lime juice and sugar. Brush onto cooled cookies.

#MeatlessMonday-Lemon Curd Cookies Topped with Fresh Blueberries

Photo courtesy of Mr & Mrs Stickyfingers via Flickr

Cookie:

3-1/2 cups all-purpose flour
1/2 cup butter, softened and cut into small pieces
2/3 cup sugar
1/2 tsp salt
4 egg yolks
1-T vanilla

Add all ingredients in a large bowl and mix until the butter is evenly distributed.
Knead dough until you can form into a ball. You may add some water if you need to. 

Wrap with plastic wrap and chill in the refrigerator for at least an hour.

Preheat oven to 375 degrees.
Roll out the dough 1/2 inch thick on a lightly floured surface and use a cookie cutter to cut into shapes. 

Bake for 12-16 minutes until lightly browned. 

Allow to cool before assembling.


Lemon Curd Topping

3 lemons
1-1/2 cups sugar
1 stick (1/2 cup) butter, softened
4 eggs

Zest the lemons using a fine grater (set aside)

Juice the lemons (set aside)

Cream together sugar and butter 

Add the eggs one at a time and mix 

Add in lemon juice and zest

In a saucepan, cook over medium low heat stirring constantly until the mixture thickens (about 10 minutes). Pour through a fine sieve to remove lumps and large pieces of zest. Cool in the refrigerator.

File courtesy of impure_with_me via morgueFile

To assemble: 

Place a dollop of lemon curd on each cookie and top with fresh blueberries. 

Serve immediately. Can be stored in refrigerator.