Wendys Lemony Coconut Bar Cookies Recipes

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LEMON BAR COOKIE CUPS



Lemon Bar Cookie Cups image

Provided by Elyse

Yield 24

Number Of Ingredients 13

2 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter (softened)
1 1/4 cups sugar
1 egg
1 teaspoon vanilla
6 Tablespoons butter (softened)
1 cup sugar
4 eggs (divided)
2/3 cup lemon juice
1 lemon (zest)
2 Tablespoons powdered sugar (for garnish)

Steps:

  • Preheat oven to 375 degrees F.
  • Spray a mini muffin tin with nonstick cooking spray.
  • In a small mixing bowl, combine flour, baking soda, and baking powder; set aside.
  • In a large mixing bowl, cream together butter and sugar until fluffy.
  • Beat in egg and vanilla.
  • Gradually beat in dry ingredients until combined.
  • Roll into 1" sized balls and place in muffin tin.
  • Bake for 8-10 minutes or until golden brown.
  • Press the insides of the cookies down with the backside of a spoon to make an indent for filling; let cool.
  • To make the filling, cream together 6 Tablespoons softened butter with 1 cup sugar.
  • Mix in 2 eggs and just the yolks from the other 2 eggs, and beat until well combined.
  • Add lemon juice and mix until combined, there will still be some lumps.
  • Pour filling mixture into a saucepan over medium heat.
  • Whisk constantly for 5 minutes, or until smooth and thickened.
  • Remove lemon curd from heat and let cool for 2-3 minutes.
  • Carefully spoon a teaspoon of lemon curd into each cookie cup.
  • Top cookie cups with lemon zest of one lemon, and place in fridge for 30 minutes, or until lemon curd has set up.
  • Remove cookie cups from pan using a butter knife and sprinkle with powdered sugar before serving.

WENDY GAYNOR'S 'PERFECT' CHOCOLATE CHUNK COOKIES



Wendy Gaynor's 'Perfect' Chocolate Chunk Cookies image

Provided by Jonathan Reynolds

Categories     dessert

Time 30m

Yield 36 to 72 cookies, depending on size

Number Of Ingredients 9

8 ounces (2 sticks) unsalted butter, at room temperature
1 cup packed dark brown sugar
1/2 cup granulated sugar
2 large eggs
2 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1 teaspoon pure vanilla extract
4 cups semisweet chunks (preferably imported)

Steps:

  • Place the butter in a large bowl and cream at high speed until fluffy. Add the sugars and beat until light and fluffy, about 4 minutes, scraping down sides of bowl occasionally. Beat in eggs, one at a time, until completely mixed.
  • In a separate bowl, mix flour, salt and baking soda. Add to the butter mixture at low speed until just combined and add vanilla extract. Beat on medium speed, scraping bowl down, until blended. Do not overmix.
  • Add chocolate chunks and mix till thoroughly combined. Refrigerate batter until cold, preferably overnight.
  • Preheat a conventional oven to 350 degrees or a convection oven to 300 degrees, and line several baking sheets with parchment paper. Drop heaping spoonfuls of batter 2 inches apart on the lined baking sheets and bake, turning tray once, until golden brown around edges and soft (but not bubbly), about 9 minutes in a convection oven or 12 in a conventional one. Cool on a wire rack.

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