There’s nothing like a filled cookie! These little crunchy fruity and robust cookies will make your friends and family very happy. The dough is flavored with a hint of lemon, filled with raspberry and strawberry jam, glazed with a lemon glaze and the sprinkled with powdered sugar. They are one of the best cookies ever.

Preheat oven to 375 degrees ~ bake for 8-10 minutes.

Cream together:
1 cup of sugar
1 c. Butter softened (2 sticks)
3 tbsp milk
1 teaspoon lemon juice
1 egg
Mix and add:
3 c. Flour
1 1/2 tsp baking powder
1/2 tsp salt
Mix and place in a ziploc bag and refrigerate for 2 hours.

Lemon Glaze
2 c. Powdered sugar
1/3 c. Fresh lemon juice
1 tbsp finely grated lemon zest

Your favorite fruit jam.

When ready, roll out to 1/8 inch thickness.
Cut out 24 circles and half of them cut out a smaller circle in the middle. You will have 12 bottoms without a hole and 12 tops with a hole.

Any remaining dough repeat until you have used up all of the dough. You should get 24 double layer cookies from this batch. Bake them on an ungreased cookie sheet. They will be light in color but after they cool they will be crisp.
They will need to cool completely. Brush with glaze only the top of the cookies with the hole in the center. Let them dry. Add a teaspoon of your favorite jam to the bottom cookie and spread. Place the tops on the bottom. The jam will be like glue holding them together. When ready to serve sprinkle with powdered sugar.

Pumpkin Sugar Cookies

Pumpkin Sugar Cookies


Pumpkin sugar cookies are so yummy. They have a crisp exterior from the sugar, and a soft interior. The maple glaze makes them sweet and comforting.



Pumpkin Sugar Cookies

Preheat oven to 350 degrees ~ bake for 8-12 minutes

1 c. Packed light brown sugar
1/4 c. Sugar
2 sticks butter
1/4 c. Shortening
Cream the above ingredients together with electric mixer.
2 eggs
1 tsp vanilla
1 can of pumpkin purée mixed with 1 tbsp of cornstarch
Beat until creamy
3 c. Flour
1 tbsp ground cinnamon
1 tbsp pumpkin pie spice
1 tsp salt
1 tsp baking soda

Mix and roll into 1 inch balls.
In a separate bowl add 1/2 cup granulated sugar. Drop each cookie ball into sugar and slightly flatten. Place on ungreased cookie sheet
Bake for 10 minutes or so until puffed and crisp on edges. Cool completely. Frost with maple glaze.

Maple Glaze
1 c. Powdered sugar
1 tsp. vanilla
1 tsp. maple extract
1 tbsp milk
1/2 stick soft butter
Mix well and adjust the consistency to your liking if necessary with more powdered sugar.

Glazed Lemon Cookies

Glazed Lemon Cookies

These cookies are very bright in flavor. Probably the zest is one of the things that sends them over the top. The second thing that gives them a wow factor is straight lemon juice in the glaze. They are super delicious. If you decide to make them you may want to double the batch. I got 28 cookies. I like to double my recipes and place in my fridge a ziplock bag with dough so I can make them anytime I want. It’s very convenient especially around the holidays! Enjoy!

Glazed Lemon Cookies

Preheat oven to 350 degrees ~ bake for 12-15 minutes

2 c. Flour
1/2 tsp. baking soda
1/2 tsp. salt
1 tbsp. finely grated lemon zest
2 tbsp. fresh lemon juice
1/2 c. Unsalted butter room temp
1 c. Sugar
1 large egg
1 tsp. vanilla

Lemon Glaze
2 c. Confectionery sugar
2 tbsp finely grated lemon zest
1/3 cup fresh lemon juice
Mix together.

Beat together butter and sugar until fluffy
Add: egg, vanilla and lemon juice
Add: flour, baking soda, salt, and zest.
Scoop with a small ice cream scoop, about a one inch ball.
Flatten slightly and space them 1 inch apart on ungreased cookie sheet. Cool cookies completely. Frost with lemon glaze.

Carrot-Cake Whoopie Pies

carrot cake whoopie piesCarrot cake finger food. Does it get any better than that. This little hand pie is so easy to eat and super yummy. No fork, knife, or plate required. I made these from a carrot cake recipe that I have made throughout the years and all I needed to do was make a few changes. These are so good that the first time I made them, my husband Brian told me if I entered these in a contest they would win. So, here they are and just to let you know, they taste better on day two and three. Most other whoopie pies get stale as the days progress, not these. But, I guarantee they will not make it to day three.

You will need…
Free standing mixer with paddle attachment
or large bowl a hand mixer
whoopie pie pan or a cookie sheet
spray oil
ice cream scoop
parchment or wax paper
preheated oven at 350 degrees

2 c. sugar
1 1/2 c. oil (I use melted coconut)
4 eggs beaten
2 1/2 c. flour
2 tsp. cinnamon
2 tsp. baking soda
2 tsp. salt
1 3/4 c. finely grated/shredded carrots

mix all ingredients together until evenly mixed. Scoop with ice cream scoop onto a greased whoopee pie pan, bake at 350 degrees, 9-10 minutes or until done. Remove from pan immediately and cool on parchment paper.

8 oz cream cheese room temp
1 stick of soft butter (not melted)
1/2 c. chopped pecans
1/2 c. coconut (I use desiccated, but any will work)
1 tsp vanilla
3 c. confectionery sugar
beat all together, the ingredients will come together, add 1 tbsp of cream if necessary

When cakes are completely cooled, fill and eat.


PizzellesBaking Pizzelles always brings me back to my Italian grandmother Asunta. She used to make these by the dozens. Along with a few other Italian Cookies that may or may not make an appearance through the holidays. Quite frankly, we are all just a little sick of the same cookies that we have made year after year. And, unfortunately they have never been embraced by the newer generations in the family. I cannot say that anybody is tired of these cookies. They are light and crisp and powdered sugar messy and you need a Pizzelle iron to make them.


3/4 c. Melted butter
3/4 c. Sugar
3 eggs beaten
1 tsp. vanilla
2 tsp. anise flavoring
1 scant tsp baking powder
1/2 c. Flour

Batter will be loose
Drop into a heated buttered pizzelle maker, remove when golden.


Debbie’s No-Bake Cookies

no bake cookiesEveryone loves a good No-Bake Cookie. And whats not to love, healthy oats, chocolate and peanut butter, not to mention they don’t need to bake in the oven. Fastest and best cookie ever! This is my friend Debbie’s cookie recipe and ever since she gave it to me I have never looked for any other version. They really are perfect. I am still unsure which oat I like better, old fashioned or quick cooking! They both have their own distinct qualities. I do tend to use old fashioned the most because they are healthier for you. I like them super peanut buttery too, so I usually add more peanut butter and use chunky style. I also used this recipe to make an everything cookie. I added, almond butter, cocoa nibs and tons of different nuts, craisins, and chocolate chips. They are super healthy, energy boosting and really good and Brian loves them. I will eventually post the recipe for them.

No Bake Cookies

2 c. sugar
1/2 c. butter
1/2 c. cocoa
1/2 c. milk
mix and bring to a boil, boil until thick just a few minutes, Remove from heat.
3 c. oats
1 tsp vanilla
1/2 c. creamy peanut butter
stir and drop by rounded spoonfuls on to wax paper.
cool completely.

Pumpkin Chip Whoopie Pies

pumpkin whoopie




These are phenomenal. Super moist and very tasty. I got this recipe from Pinterest and, of course, I tweaked the recipe a tiny bit. Loved the cake, just added the miniature chocolate chips. The filling was too cream cheesy so, I reverted back to my filling from my whoopie pies and added half the cream cheese. They turned out very well. My
mom who says she hates whoopie pies loved them.

Pumpkin Chip Whoopie Pies
Original recipe from Baked: New Frontiers in Baking
Preheat oven to 350 ~ Bake 10-14 minutes~ makes approx. 20

3 c. all-purpose flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2 Tbsp. cinnamon
1/2 tsp. nutmeg
1 tsp. ground ginger
1 c. oil
1 c. dark brown sugar
1 c. white sugar
3 c. pumpkin puree
1 tsp. vanilla
2 eggs
1/2 c. mini chocolate chips

Lightly spoon the flour into the measuring cup and level with a knife. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. Set aside. In a large bowl, beat together the brown sugar, white sugar, and oil. Add the pumpkin puree and mix well. Add the vanilla and eggs and mix well. Slowly add in the flour mixture and mix until combined. Fold in chips! Using a standard size ice cream scoop, drop onto an ungreased cookie sheet and bake 10-14 minutes. Cool and fill.

Cream Cheese Filling

4 oz. cream cheese
4 c. Powdered sugar
1/2 c. Shortening
1 tbsp vanilla
2 egg whites

To a bowl add the egg whites, beat until frothy 30 seconds, add vanilla, shortening, cream cheese and 1 cup of the powdered sugar. Add 1 cup at a time of sugar until fully incorporated. Fill the pies.

pumpkin whoopie dozen

Whoopie Pies

whoopieEverybody loves a good whoopie pie. I’ve recently started branching out from the usual suspects, chocolate cake with white filling. There are so many things you can do to really spice them up. I have been making the same recipe for 30 years. That just sounds so wrong, that I could possibly be old enough to be doing anything for 30 years. When I began experimenting with recipes, I could not find one that Brian and I liked. So after many trials, I found the correct creme filling and the the right cake and two recipes became one. The filling has eggwhites in it, so when ever you make a recipe that calls for egg yolks, always save your whites, because this is one of those recipes you get to use them up in. You can spread just about anything on the cake before filling, or swirl whatever you like into the creme filling. Personally, I like the plain ones best, but I love making a variety of different pies on a platter. You always get the ooos and ahhhs when you walk in with the most enticing tray of pretty sweets. Use your imagination, and create a masterpiece. Rolling the edges in something creates a pleasing look. I rolled the edge of the peanut butter filled ones in chopped reese’s cups for a more dramatic presentation. This week I made raspberry filled, peanut butter filled, and plain.  As well as pumpkin chip cream cheese whoopie pies, which I will post next.

Whoopie Pies
Preheat oven to 350 degrees. Bake 6-8 minutes makes 10 large

Cream with electric mixer or kitchen aid mixer
1/3 cup shortening
1 c. Sugar
In a separate bowl
1 c. Warm milk
3 tbsp cocoa
1 tbsp vanilla
Mix well and add to the sugar and shortening, while mixer is on.
1 egg
1 tbsp oil

In a separate bowl
2 c. Flour
1 1/2 tsp baking soda
1 tsp salt
Add 1/2 c. at a time to the mixture until all incorporated. Do not over mix.
Scoop with an ice cream scoop onto ungreased cookie sheet, cool and fill.

Creme filling

4 c. Powdered sugar
1/2 c. Shortening
1 tbsp vanilla
2 egg whites

To a bowl add the egg whites, beat until frothy 30 seconds, add vanilla, shortening and 1 cup of the powdered sugar. Add 1 cup at a time of sugar until fully incorporated. If you desire to make a flavored filling, add it now or divide your filling up and make different flavors.

Double-Drizzle Pecan Cookies

drizzle cookiesIf I could take credit for these wonderful cookies I would. My friend Lisa has been making large batches of these for our family for a few years now. She has been known to spoil my daughter Courtney, (check out Courtney’s Blog) with special chocolate cakes.  Lisa is a great baker and actually, she should have her own blog. I will have to talk with her about that. I know that she got the recipe from Taste of Home, here is the link. Usually, when she brings a batch by, (usually for an event or a gathering) we’ll find cookies all over the house in little hiding places. I made them today for my hubby’s fishing trip and for a friend that I owed a treat to for a “pay it forward” thing. They came out really good and I also,made a tray without rolling them in nuts, for Courtney. You should definitely try these delights, they are crispy on the outside and chewy in the center. Oh, and did I mention these were a contest winner!

Double-Drizzle Pecan Cookies

1/2 cup butter, softened
1 1/2 cups packed brown sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups chopped pecans, toasted


1/2 cup packed brown sugar
1/2 cup heavy whipping cream
1/2 cup confectioner’s sugar


1 square semisweet chocolate (1 ounce)
1 tablespoon butter

In a large bowl, cream the butter and brown sugar until light and fluffy.
Beat in egg and vanilla.
Combine the flour, baking powder and salt. Gradually add to the creamed mixture and mix well.
Shape the dough into 1 inch balls and roll in the pecans, covering completely.
Place 2 inches apart on ungreased cookie sheets and flatten slightly.
Bake a 350º for 8-10 minutes until lightly browned.
Let cool on baking pan for 2 minutes before transferring to a wire rack.
In a small saucepan, bring brown sugar and whipping cream to a boil. Remove from heat and whisk in confectioner’s sugar. Immediately drizzle over cookies.
In a small microwave-safe bowl, melt the chocolate and butter until smooth.
Drizzle on top of the caramel on the cookies. Let stand until set.

Lemon Pie Cookies

These pretty little lemon pies, rock!  They are as easy as pie to make. Two ingredients is all you need. Okay, four if you add coarse sugar to the top and count the egg wash.  These are just so elegant and wonderful. They are tart and sweet and really flaky.

lemon pie cookies

Lemon Pie Cookies
Makes 20 cookies, bake in preheated 400 degree oven 8 – 10 minutes

1 box already Pie crust with 2 rolled pie crusts
1 10 oz jar lemon curd
Coarse white sugar
1 egg, beaten

With a round cutter, unroll 1 pie crust and cut out 20 2″ circles of pie crust. Lay them on the counter. Cut slits in 10 circles for the tops of the cookies. This is for the air to escape while cooking. On the 10 bottoms, place a generous 1/2 tsp. of lemon curd in the center. Brush egg wash around the lemon curd on the edge of the pie crust. This will be the glue that seals the cookies together. Place the tops on the cookies and press the edges together. Brush the top with egg wash and sprinkle with coarse sugar. Bake in a 400 degree oven for 8 minutes. If your oven seems too hot, the filling will spill out while cooking, you may need to lower the oven temp to 375. I recommend a test cookie. Repeat with the second rolled pie crust. Makes 20 cookies. You will have a ball of scraps left over of pie dough, this will need to be rolled out to get the full 20 cookies.