The sun is shining, the birds are chirping and I feel like winter was so long and tortuous, yet how is it already springtime??  It’s amazing how time flies!  This March has been crazy busy for me with lots of travel, studying and trying to keep myself balanced and it makes me so excited to think that lake weekends are not too far off.  The nicer weather and finally being able to be outside has be craving light recipes that won’t weigh me down.  These Lemon Rosemary Cookies are not only delicious, light and fluffy, but they have only 60 calories per cookie!!!!

Lemon Rosemary Cookies {satisfymysweettooth.com}

Thanks to the incorporation of vanilla extract along with the fresh lemon juice, these Lemon Rosemary Cookies are too tart and the rosemary adds just a hint of herby-ness which makes them extra special and unique.

Lemon Rosemary Cookies {satisfymysweettooth.com}

The cookies melt in your mouth because of the cornstarch that is incorporated into the dry ingredients and that also helps them stay soft for several days.  I flattened the cookie dough by using the bottom of a small glass dipped in sugar and I just love the shimmer that the sugar gives to the cookies.

Lemon Rosemary Cookies {satisfymysweettooth.com}

These Lemon Rosemary Cookies are the perfect addition to any bridal or baby shower, Easter brunch or barbecue that you go to this spring.

Lemon Rosemary Cookies

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 28 cookies

1 cookies

60 calories

2g; carbs 11g

These slightly tart and herby cookies are light as air and as soft as clouds and the perfect cookie to celebrate springtime

Ingredients

  • 2 Tbsp unsalted butter, at room temperature
  • 2 Tbsp canola oil
  • 1/2 cup sugar (+1/4 cup for coating cookies)
  • 1 large egg white
  • 1 tsp vanilla extract
  • 3 Tbsp fresh lemon juice
  • 1/2 tsp chopped fresh rosemary
  • 1 1/4 cup all-purpose flour
  • 1/3 cup cornstarch
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt

Instructions

  1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper (or spray lightly with nonstick cooking spray).
  2. In a large bowl, using an electric mixer, cream together butter, oil and sugar until light and fluffy.
  3. Add egg white, vanilla, lemon juice and rosemary and mix.
  4. Add remaining ingredients and mix until well combined.
  5. Place remaining 1/4 cup sugar into a small, shallow bowl.
  6. Scoop heaping teaspoons of dough and form into balls. Place balls onto cookie sheet.
  7. Dip the bottom of a small glass into the cookie dough to make it sticky, then dip the glass into the sugar and flatten one of the cookies. Repeat with remaining cookies, dipping the glass into the sugar for each cookie.
  8. Bake 8-10 minutes or until centers feel set.
  9. Cool completely.
  10. Recipe adapted from Eating Well

Lemon Rosemary Cookies {satisfymysweettooth.com}

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Spritz cookies are a classic holiday cookie.   I cannot think of a Christmas that my mom did not make a batch of colorful, buttery, festive Spritz cookies.  And they are my husband’s favorite Christmas cookie to boot.

Flower Spritz Cookies {satisfymysweettooth.com}

Despite the fact that Spritz cookies are traditionally a holiday cookie, I was making a couple of desserts for a baby shower yesterday and I thought, who says this popular cookie only gets to come out in December?  The bridal shower was a tea party theme, so I thought that colorful Flower Spritz Cookies were the perfect sweet bite.

Flower Spritz Cookies {satisfymysweettooth.com}

I chose pink, purple and orange for the dough, so that it was extra girly, but you could use any colors that match the theme of your party or event.   You do need a cookie press for these Flour Spritz Cookies, but other than that one piece of special equipment, these cookies could not be any easier to make.

Flower Spritz Cookies {satisfymysweettooth.com}

Another aspect of these cookies that makes them totally customizable is the flavor of extract(s) that you add.  My favorite is a combination of vanilla and almond, but you could use lemon, coconut or any other extract flavor you enjoy.  You know me, I love to put a spin on a classic recipe and the bright colors and fun shape of these Flower Spritz Cookies are the perfect way to bring a favorite holiday cookie into a new light.

Flower Spritz Cookies

Prep Time: 10 minutes

Cook Time: 7 minutes

Yield: about 30 cookies

Classic butter cookies shaped and colored like bright summer flowers

Ingredients

  • 1 cup (16 Tbsp) unsalted butter, room temperature
  • 1/2 cup sugar
  • 1 egg
  • 2 1/4 cup all-purpose flour
  • 1/2 tsp vanilla extract
  • 1 tsp almond extract
  • food coloring
  • sprinkles (optional)

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large bowl, using an electric mixer, cream together butter and sugar until light and fluffy, about 2 minutes.
  3. Mix in egg and extracts until well combined.
  4. Mix in flour until incorporated.
  5. Add desired food coloring.
  6. Load cookie press according to directions and press cookies onto cookie sheets leaving 1-inch in between the cookies. Decorate with sprinkles if desired.
  7. Bake 7-9 minutes or until cookies feel set around edges.
  8. Cool completely on cookie sheets.

Flower Spritz Cookies {satisfymysweettooth.com}

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Earlier this month, my favorite recipe that I have inherited from my mom was featured on Self.com for Mother’s Day!  These Strawberry Rhubarb Custard Tart is always the dessert that signifies spring’s arrival for me.  What a fun way to honor my mom for Mother’s Day by showing off her recipe.  After all, she is the reason I have such a love of baking. Strawberry Rhubarb Custard Tart {satisfymysweettooth.com}

This Strawberry Rhubarb Custard Tart is the most perfect shortbread-like crust topped with light and airy, sweet, yet slightly tart custard and it is perfect served alone or with a dollop of whipped cream.

Strawberry Rhubarb Custard Tart {satisfymysweettooth.com} My mom was always baking and so there was seldom a lunch or dinner that wasn’t followed by dessert.  If there wasn’t a tray of cookies or a loaf of banana bread still warm from the oven, I could always find a batch of brownies or bars wrapped up in the freezer.  There are pictures of me kneeling on a stool in a teddy bear apron helping my mom make Christmas cookies when I was barely old enough to hold a spoon.  As I grew older, I was always her official taste tester in the kitchen and to this day, when we are together, we can usually be found together in the kitchen.

Strawberry Rhubarb Custard Tart {satisfymysweettooth.com}

I will be making this favorite family recipe for Memorial Day weekend and sharing it with friends and family at the lake cabin.   CLICK HERE FOR THE RECIPE for Strawberry Rhubarb Custard Tart.  Have a wonderful long weekend!

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I actually witnessed 80 degree weather last weekend which makes me believe that spring has finally arrived.  Spring is synonomous with berries in my mind and so when I bought a big box of strawberries that were as sweet as candy, I could hardly wait to bake them into a tasty breakfast treat.  I had some friends coming over for coffee and these Strawberry White Chocolate Scones were the perfect treat to serve.

Strawberry White Chocolate Scones {satisfymysweettooth.com}

I would never in a million years choose white chocolate over real chocolate just to snack on, but there is something special about creamy, buttery white chocolate when it is paired with sweet, juicy berries that works beautifully.  These Strawberry White Chocolate Scones are subtly sweet thanks to the fresh berries and taste even a little sweeter with the addition of almond extract.  The white chocolate chips melt slightly while the scones bake so that their creamy richness infiltrates each bite.

Strawberry White Chocolate Scones {satisfymysweettooth.com}

What spring or summer ingredient do you look most forward to?

Strawberry White Chocolate Scones

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 12-16 scones (depending on size of wedges)

Perfectly soft and tender scones filled with sweet strawberries and creamy white chocolate chips

Ingredients

  • 2 cups flour
  • 1/3 cup sugar
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 5 Tbsp chilled butter, cut into small cubes
  • 1 large egg
  • 2/3 cup milk
  • 1 tsp almond extract
  • 1/2 cup chopped strawberries
  • 1/3 cup white chocolate chips

Instructions

  1. Preheat oven to 450 degrees.
  2. Line a baking sheet with parchment paper (or lightly spray with nonstick cooking spray).
  3. In a large bowl, combine flour, sugar, baking powder, salt and butter. Use a pastry blender to combine ingredients until the butter is combined with the dry ingredients and is the size of peas.
  4. Using a spatula, mix in the egg, milk and almond extract until well combined.
  5. Mix in the strawberries and white chocolate chips.
  6. Place a piece of parchment or wax paper onto the counter and lightly sprinkle with flour.
  7. Turn the dough out onto the sprinkle the surface lightly with flour. Pat the dough into a 1-inch tall circle. Then, using a pizza cutter or knife, cut the dough into wedges (like a pie). *For mini scones cut the wedges in half.
  8. Place wedges of dough onto the prepared baking sheet and bake 15-18 minutes, until lightly browned.

Strawberry White Chocolate Scones {satisfymysweettooth.com}

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Oh my goodness sweet teeth, it has been awhile!  I travelled to San Antonio for work last week and then my family was in town for the weekend and I have hardly even looked at a computer, which has been nice, but I miss you!  Just in time for spring, I have a sweet, fruity treat for you today!  I just couldn’t get enough of that Strawberry Buttercream that I shared with you a couple of weeks ago, so I had to find another way to incorporate it.  I bring you Strawberry Cookie Cups with Strawberry Buttercream.

Strawberry Cookie Cups {satisfymysweettooth.com}

Strawberry Cookie Cups {satisfymysweettooth.com}

These Strawberry Cookie Cups just scream spring time.  Even if the weather won’t cooperate quite yet, the vibrant strawberry flavor that is incorporated into each component of this treat will get you excited for the days of farmers’ market and leisurely walks on those perfect summer nights.

Strawberry Cookie Cups {satisfymysweettooth.com}

I used a mini muffin pan for the Strawberry Cookie Cups because I wanted them to be 2-bites of self-contained goodness.  They would also be adorable garnished with a slice of fresh strawberry.

Strawberry Cookie Cups {satisfymysweettooth.com}

 

Strawberry Cookie Cups

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 10 minutes

Yield: 40 cookies

Strawberry Cookie Cups with Strawberry Buttercream are the perfect sweet treat to celebrate spring's arrival

Ingredients

  • 3/4 cup (12 Tbsp) unsalted butter, room temperature
  • 3/4 cup white sugar
  • 1/2 cup packed brown sugar
  • 1 tsp vanilla
  • 1 large egg
  • 1/2 cup strawberry jam
  • 2 1/2 cups flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt

Instructions

  1. Preheat oven to 375 degrees.
  2. Spray a mini muffin pan with nonstick cooking spray.
  3. In a large bowl, using an electric mixer, cream together butter and sugars until light and fluffy, about 2 minutes.
  4. Mix in vanilla, egg and strawberry jam.
  5. Add remaining ingredients and mix until well incorporated.
  6. Scoop dough in to greased mini muffin pan filling each cavity 2/3 full with dough.
  7. Bake 12 minutes or until edges are golden brown and centers feel set.
  8. Cool completely before frosting with Strawberry Buttercream.
  9. *See below recipe box for link to Strawberry Buttercream frosting (make 1/2 of amount listed in recipe)

**CLICK HERE FOR THE RECIPE FOR THE STRAWBERRY BUTTERCREAM AND ONLY MAKE 1/2 THE RECIPE TO TOP THESE STRAWBERRY COOKIE CUPS

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