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.

Grilled Marinated Lamb Chops

Grilled Lamb ChopsMarinated Lamb chops are some of my families favorite things. If you are contemplating what to make for a family dinner here’s a thought…Aside from being delicious and easy to eat like a little lollipop, they are a great item for a holiday dinner for two reasons. One…They are an item that gets cooked outside on the grill, good for me because no mess in the kitchen means less cleanup and Two…I don’t have to cook the main course. I usually prepare the marinade 3 days ahead of time and get them marinating. This in an of itself, is a blessing, more time for me to put more effort into my side dishes, desserts, and decor. It really does take the pressure off.

Last christmas we had Lamb chops. I made them because my brother TJ and my son Eric absolutely love them. I probably bought too many but I wasn’t sure how many to make since they are small and each lamb chop is like two bites. However, 4-5 per person is more than enough. Some people will only eat 2-3 and others may eat 5-6, but it all averages out. And, if you have numerous side dishes like I always do, you will be doing the right thing by only allowing for 5-6 per person. It was pretty funny last year, everyone on my brothers side of the table was trying to make him look bad by piling all of their lamb chop bones on his plate at the end of the meal. As I began to clear the plates and his plate was handed to me, my eyes grew really big and my mouth dropped open. I’m thinking he ate like 15 chops only to hear his exclamation…UHT! Everyone exploded into laughter as you would need to know my brother to understand this to be funny!

Grilled Lamb Chops

Two large Ziploc Bags
2 lemons
1 1/2 cups of Olive Oil
1 bunch of fresh Rosemary, stems removed and chopped really finely with a knife on a cutting board, almost to a powder
2 tbsp. salt
2 tbsp. black pepper
8 fresh cloves of garlic minced
2 racks of Lamb chops left whole to marinate and be grilled (I buy the airtight pkg. of two racks of lamb at Sam’s club.They sell them in grocery stores usually 1 rack to the pkg. They are pretty expensive but they are definitely cheaper by the two pack. 1 rack will serve two people and cost you about 7-8 dollars per person.)

open both ziploc bags and juice a lemon into each bag
add 3/4 c. olive to each bag
add 3 TBSP chopped rosemary to each bag
add 1 TBSP salt and pepper to each bag
add half of the minced garlic to each bag
mix well and add 1 whole rack of lamb to the bag, massage the marinade into the lamb.
Each day leading up to the day you cook them, take them out of the refrigerator and massage the marinade, you may have to let them get to room temp for an hour or so.
Place back in the fridge and on the day you will be cooking them take them out of the fridge and let them come to room temp before grilling them.

Ready to Grill
Preheat your grill as hot as it will go. 500 degrees is ideal. Place the racks on the hottest spot and get the outside good and crisp fast on both sides so the inside stays rare or medium-rare.
This will not take that long if you get the grill really hot. Remove the racks and let them rest in a warm place for about 10 minutes, slice them into chops, arrange on a pretty platter and serve.
If you desire, serve them with a bernaise sauce or make a delicious drizzle with olive oil, lemon, salt and pepper.

This entree will surely please even the fussiest of guests. It really isn’t any more expensive than a prime rib or a seafood meal. Go ahead and splurge, you deserve it.

Heart shaped Almond-glazed, lemon poundcake with raspberry filling! ♥ ♥



Lemon, Raspberry, and Almond, simply make me happy. This little delight was made with a poundcake mix. The recipe on the box is all you need to follow, just omit 1/3 c. of water and squeeze 1/3 cup of lemon in it’s place. I happen to have mini heart shaped pans, so I baked these in honor of St. Valentines Day. I sliced them in two layers and used Cascadian Farms Raspberry Spread in between. Made an almond glaze for the top and that was it. I also, used some of the batter to make a mini bread loaf pan, and followed the same process. Super easy, and super delicious.

1 c. confectionery sugar
1-2 tbsp milk
1/2 tsp almond flavoring

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.