Soft and Chewy Oatmeal Coconut Pecan Cookies
Indulge in the ultimate sweet treat with this easy baking recipe for Oatmeal Coconut Pecan Cookies! These delightful cookies are soft, chewy, and packed with the wholesome goodness of oatmeal, the crunch of pecans, and the tropical hint of coconut. Perfect for dessert or snack!
Old-Fashioned Gingersnaps
Taste of Home
Cranberry Pistachio Shortbread Cookies
Cranberry Pistachio Shortbread Cookies combine buttery shortbread with tart cranberries and crunchy pistachios for a festive and delicious treat. Perfect for holidays, tea time, or as a thoughtful gift, these cookies are a delicious blend of sweet and savory. Make these easy-to-bake shortbread cookies to add a special touch to any occasion.
Raspberry Coconut Bars
These raspberry coconut bars - AKA raspberry coconut slice - have a buttery shortbread base, a layer of raspberry jam and a coconut macaroon topping. This old-fashioned recipe is simple to make and perfect for coconut lovers. #raspberry #coconut #bars #slice #recipe #raspberryjam #shortbread from Just So Tasty
Sourdough - I made sourdough discard brownies last night!!!! That best brownies I have ever had!!! Credit : Oyunbileg Bilgee Ingredients: * 8 tbsp (113g) butter * 12 oz (340g) semi-sweet chocolate chips * ½ cup (40g) cocoa powder * 2 tsp vanilla extract * 2 large eggs + 1 yolk * 1 cup (200g) sugar * ½ cup (110g) dark brown sugar * ½ cup (125g) sourdough discard * 1 cup (120g) flour * 1 tsp salt Instructions: 1. Preheat oven to 350°F and line a 9×9 pan with parchment. 2. Melt butter, chocolate, cocoa & vanilla until smooth. Let cool. 3. Beat eggs and sugars for 7–10 min. 4. Mix in discard and cooled chocolate. 5. Fold in flour & salt—batter will be thick. 6. Spread into pan, smooth top. 7. Bake 35–40 min. Cool completely before slicing. | Facebook
Sourdough - I made sourdough discard brownies last night!!!! That best brownies I have ever had!!! Credit : Oyunbileg Bilgee Ingredients: * 8 tbsp (113g) butter * 12 oz (340g) semi-sweet chocolate chips * ½ cup (40g) cocoa powder * 2 tsp vanilla extract * 2 large eggs + 1 yolk * 1 cup (200g) sugar * ½ cup (110g) dark brown sugar * ½ cup (125g) sourdough discard * 1 cup (120g) flour * 1 tsp salt Instructions: 1. Preheat oven to 350°F and line a 9×9 pan with parchment. 2. Melt butter, chocolate, cocoa & vanilla until smooth. Let cool. 3. Beat eggs and sugars for 7–10 min. 4. Mix in discard and cooled chocolate. 5. Fold in flour & salt—batter will be thick. 6. Spread into pan, smooth top. 7. Bake 35–40 min. Cool completely before slicing. | Facebook
Cranberry Orange Shortbread Cookies Recipe
Ingredients: 2 cups all-purpose flour 1/2 cup cornstarch 1/2 cup powdered sugar 1 cup unsalted butter, softened 1/2 tsp vanilla extract 1/2 tsp orange zest 1/2 cup dried cranberries, chopped Instructions: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Combine flour, cornstarch, and powdered sugar in a bowl. Mix in butter, vanilla, and orange zest until smooth. Gently fold in chopped cranberries. Roll dough into a log and slice into 1/4-inch thick rounds. Bake for 12-15 minutes or until edges are golden. Cool completely before serving.