Raisin Pecan Oatmeal Cookies

Ingredients:

 • 1 1/2 cups pecans
 • 1/2 pound (2 sticks) unsalted butter, at room temperature
 • 1 cup dark brown sugar, lightly packed
 • 1 cup granulated sugar
 • 2 eggs
 • 2 teaspoons pure vanilla extract
 • 1 1/2 cups all-purpose flour
 • 1 teaspoon baking powder
 • 1 teaspoon ground cinnamon
 • 1 teaspoon salt
 • 3 cups old-fashioned oatmeal
 • 1 1/2 cups raisins

Directions:


Preheat the oven to 350º.
Place the pecans on a sheet pan and bake for 5 minutes. Cool and chop.
In the bowl of an electric mixer, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy. With the mixer on low, add the eggs, one at a time, and then vanilla.
Sift the flour, baking powder, cinnamon, and salt together into a medium bowl. With the mixer on low, slowly add the dry ingredients to the butter mixture. Add the oats, raisins, and pecans and mix just until combined.
Using a small ice-cream scoop or a tablespoon, drop 2-inch mounds of dough onto sheet pans lined with parchment paper. Flatten slightly with a damp hand. Bake for 12 to 15 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.

White Chocolate Coconut Cookies

Ingredients:

 • 1 teaspoon baking powder
 • 1 teaspoon baking soda
 • 2 1/4 cups all-purpose flour
 • 1/2 teaspoon salt
 • 2 sticks butter, softened
 • 1/2 cup packed light brown sugar
 • 1 egg
 • 1 teaspoon vanilla extract
 • 1 cup quick cooking oats
 • 3/4 cup shredded coconut flakes
For garnish:
 • 8 ounces white chocolate, melted
 • 3/4 cup toasted, shredded coconut flakes

Directions:


Preheat oven to 350º.
In a small mixing bowl, whisk together the baking powder, baking soda, flour and salt. In a large mixing bowl, cream the butter and brown sugar together until light and fluffy. Beat in the egg. Add the dry ingredients and beat until just combined. Fold in the oats, vanilla extract and shredded coconut flakes.
Form walnut-sized balls of the mixture and drop 2 inches apart onto parchment paper-lined sheet pans. Bake for about 10 minutes or until the bottoms of the cookies are golden brown.
When the cookies are cool, dip them halfway into the melted white chocolate and then into the toasted shredded coconut flakes. Set them down onto parchment paper-lined sheet pans to dry completely.

Belgi Galettes

Ingredients:

 • 2 pounds dark brown sugar
 • 1 pound butter
 • 7 eggs
 • 1 tablespoon vanilla extract
 • 6 1/2 cups all-purpose flour

Directions:

 1. In a large bowl, stir together the brown sugar and butter until smooth and creamy; then add eggs and vanilla, and beat well. Gradually stir in flour. Set bowl over a hot water bath, and stir to blend ingredients. Cover, and refrigerate overnight.
 2. Preheat the galette iron.
 3. Shape dough into 1 inch balls and place in the galette iron. Close the iron and cook the cookies. This should take about 30 seconds in an electric galette iron or 2 to 4 minutes in a handheld iron over a medium flame. Carefully remove cookies and cool on wire racks.

Madeleines

Ingredients:

 • 2 eggs
 • 1 teaspoon vanilla extract
 • 1/2 teaspoon lemon zest
 • 1 cup confectioners' sugar
 • 3/4 cup all-purpose flour
 • 1/4 teaspoon baking powder
 • 1/2 cup butter, melted

Directions:

 1. Preheat oven to 375º. Grease twenty-four 3-inch Madeleine molds.
 2. In a medium bowl beat eggs, vanilla and lemon zest with an electric mixer on high speed for 5 minutes. Gradually beat in the confectioners' sugar. Beat for 5 minutes or until thick.
 3. Sift together the flour and baking powder. Sift one-fourth of the flour mixture over the egg mixture, gently fold in. Fold in the remaining flour by fourths. Then fold in the cooled butter. Spoon batter into the prepared molds, filling 3/4 full.
 4. Bake for 10 to 12 minutes or until the edges are golden. Cool in molds and loosen cookies with a knife. Invert cookies onto a rack and cool.

Peanut Butter Cup Cookies

Ingredients:

    •    1 3/4 cups all-purpose flour
    •    1/2 teaspoon salt
    •    1 teaspoon baking soda
    •    1/2 cup butter, softened
    •    1/2 cup white sugar
    •    1/2 cup peanut butter
    •    1/2 cup packed brown sugar
    •    1 egg, beaten
    •    1 teaspoon vanilla extract
    •    2 tablespoons milk
    •    40 miniature chocolate covered peanut butter cups

Directions:

    1.    Preheat oven to 375º.
    2.    Sift together the flour, salt and baking soda; set aside.
    3.    Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture and mix well.
    4.    Shape into 40 balls and place each into an ungreased mini muffin pan. Bake for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.