Tag Archives: recipe

Barley, Leek, Mushroom and Rosemary Gratin

Dinner Ideas, Side, Vegetables February 14, 2026 Leave a comment

This rustic dish combines grains, vegetables, and herbs for a nutritious meal. Barley offers a nutty, chewy texture and is versatile beyond soups. I found a recipe to serve with pork roast. Mushrooms are optional, but fresh rosemary is essential. Using butter enhances the flavor, and fresh herbs provide the best taste. The dish is filling and healthy enough to be a standalone lunch. You can customize it by adding vegetables like spinach. Overall, it’s a simple, tasty, and adaptable meal that promotes healthy eating and enjoyment.

Ingredients

  • 2 cups of canned reduced sodium vegetable broth
  • 2/3 cup of medium pearl barley, rinsed in cold water
  • 3 leeks (white and light green part only)
  • 1/2 pounds of button mushrooms sliced
  • 1 – 2 tablespoons of fresh rosemary leaves, chopped
  • 2 cloves of garlic, minced or grated
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • ½ cup of freshly grated Swiss, or Apple smoked Gruyere cheese

Process

  1. Bring vegetable broth to a boil, add rinsed barley cover and cook barley in vegetable broth until tender about 25 minutes. Do not drain.
  2. Preheat oven to 375° F – spray a 2-quart baking dish with cooking spray.
  3. Clean and slice mushrooms. I wipe mushrooms off with a paper towel. I do not “wash” mushrooms as they will retain the moisture and will not brown.
  4. Slice off root and dark green leaves of leeks, slice the remaining white part lengthwise. Run under cool water to remove sand between leaves.
  5. Slice leeks into thin slices.
  6. Remove rosemary leaves from stems by pulling downward with thumb and finger, chop fine.
  7. Heat butter in pan until melted, add mushrooms, cook until brown, remove from pan.
  8. Heat oil in same pan until hot, add leeks and cook on medium-high heat until limp, about 10 minutes, add rosemary and garlic, cook for about 1 minute more, add barley, mushrooms, salt and pepper.
  9. Stir in half cheese.
  10. Transfer barley mixture to baking dish
  11. Sprinkle with remaining cheese
  12. Bake for 15 minutes or until heated and bubbly

Cream Cheese Banana-Nut Bread

Bread, Breakfast, Dessert February 12, 2026 Leave a comment

There are so many recipes for Banana Nut Bread and truthfully, they are all pretty good. I discovered this recipe about 10 years ago and decided it is the best recipe I have ever made for Banana Nut Bread, moist, dense with an intense banana flavor highlighted by toasted walnuts and cinnamon streusel topping. This recipe makes two loaves, great for gifting or freezing for later use.

Ingredients

  • ¾ cup butter, softened
  • 1 8oz package of cream cheese, softened
  • 2 cups of sugar
  • 2 large eggs
  • 3 cups of all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1-1/2 cups mashed ripe bananas (about 4 with dark spots) *
  • 1 cup chopped toasted walnuts
  • 1 teaspoon vanilla extract

Process

  1. Preheat oven to 350°F. Grease and flour two 8 x 4-inch bread pans.
  2. Mix butter and cream cheese with an electric mixer until smooth.
  3. Gradually add sugar and beat until the mixture is light and fluffy.
  4. Add eggs one at a time, beating until just blended after each addition.
  5. COMBINE flour and next three ingredients
  6. Gradually add to the butter mixture at low speed until blended.
  7. Add bananas, vanilla and nuts.
  8. Spoon batter into two greased and floured bread pans.
  9. Top with streusel topping.
  10. Bake for 1 hour until a toothpick inserted in the center comes out clean and sides pull away from pan.
  11. Cool pans on wire rack for 10 minutes before removing from pans.
  12. Cool completely before slicing.

STREUSEL TOPPING

Ingredients

  • ½ cup firmly packed brown sugar
  • ½ cup chopped toasted walnuts
  • 1 tablespoon melted butter
  • 1 tablespoon flour
  • 1/8 tsp ground cinnamon.

Process

  1. Mix all ingredients for streusel together in a bowl.
  2. Sprinkle over the batter before baking
  3. Press streusel into the dough with the back of a spoon to ensure streusel is baked into the loaf and doesn’t shed when removed from the pan.

*Note: the riper the bananas (black even) the more banana flavor will impart in your recipe. I use frozen bananas that have been defrosted in the refrigerator, they are overripe and work wonderfully.

Toasted Almond & Swiss Party Spread

Appetizers February 6, 2026 Leave a comment

This appetizer from the 1980s is made with toasted almonds to enhance the Swiss cheese flavor. It is usually served with crackers, toasted bread cut-outs, or fresh vegetables. Retro appetizers often use traditional ingredients in recipes that are still enjoyed today. They are perfect for themed parties or gatherings that want a nostalgic feeling. These appetizers combine history, good taste, and social fun, making them popular for celebrations that appreciate the past but are also modern.

Ingredients

  • 1 8oz package cream cheese
  • 1-1/2 cup shredded Swiss cheese
  • 1/3 cup Miracle Whip salad dressing, or mayonnaise
  • 3 thinly sliced scallions
  • 1/8 teaspoon ground nutmeg (fresh if possible)
  • ½ teaspoon pepper
  • 1/3 cup sliced almonds, toasted (see how to toast below)

Process

  1. Preheat oven to 350°F.
  2. In a medium bowl, combine the cream cheese, Miracle Whip or mayonnaise, onions, pepper and nutmeg. Stir in the Swiss cheese. Transfer to small ovenproof glass bowl. Sprinkle 1/2 of the almonds on top.
  3. Bake for 7 minutes. Stir, and bake for an additional 8 minutes. Remove from oven, sprinkle remaining almonds on top and serve.
  4. Serve warm with crackers, toasted rye bread slices or vegetables to scoop the dip.

To Toast Almonds

  1. Preheat the oven to 350°F (175°C).
  2. Spread the almonds in a single layer on a large baking sheet.
  3. Bake the almonds for 11 to 12 minutes for whole almonds, or about 8 minutes for sliced or slivered almonds. 
  4. Stir the almonds halfway through to ensure even toasting. Keep a close eye on them, as they can burn quickly.
  5. Once they are brown and fragrant, remove from the oven and let them cool completely on the baking sheet.

Homemade Gnocchi with Brown Butter Sage Sauce

Dinner Ideas February 3, 2026 Leave a comment

Gnocchi pronounced NYOW-kee are Italian dumplings made with flour, eggs, and potatoes. Gnocchi can be served in tomato sauce, tossed with pesto, or sautéed with butter and herbs. Homemade gnocchi are soft and pillowy inside and are far superior to store bought dried gnocchi. Give homemade a try and serve with your favorite sauce.

Recipe for Brown Butter Sage sauce is below, this can be made in advance.

Ingredients

  • 1-3/4 to 2 pounds of potatoes, (about 5 medium). Do not peel potatoes. Use starchy potatoes, such as russets or Yukon Gold
  • ½ cup freshly grated Parmesan cheese
  • 1-1/2 teaspoons of salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon of ground nutmeg (fresh if possible)
  • 1 large egg yolk, beat with a fork (save white for another recipe)
  • 1 cup (or more) all-purpose flour
  • 2 tablespoons of butter for sautéing

Process

  1. Cover potatoes with at least 1″ of salted water and boil potatoes whole for about 20 – 25 minutes or longer. Potatoes should be fork tender. Transfer to a large bowl. Cool slightly about 10 minutes.
  2. When cool enough to handle, peel potatoes and cut into chunks.
  3. Mash potatoes until smooth.
  4. Mix in Parmesan cheese, salt, pepper, and nutmeg.
  5. Add egg yolk and mix until it is blended.
  6. Gradually mix in 1 cup of flour. Knead for about 2 minutes until blended and smooth adding more flour by tablespoons if very moist.
  7. Line a rimmed baking sheet with parchment.
  8. Set a large pot of salted water on stove to boil.
  9. Divide dough into 4 equal pieces.  Roll 1 piece on lightly floured surface into a 24-inch-long rope.
  10. Cut ropes into ¾ inch (2 cm) pieces, then slide each piece on a fork and squeeze a little (but not too hard) to create the traditional ridges. Sprinkle with a little bit of flour and toss, so they don’t stick together. Repeat with remaining dough. Let the gnocchi rest for 20 minutes before boiling. 
  11. Melt two tablespoons of butter in a large skillet. Set aside until gnocchi are ready to be sautéed.
  12. Spoon cut gnocchi in the large pot of boiling salted water until they float to the surface and cook for 1 minute longer.
  13. With a slotted spoon, transfer gnocchi to skillet with melted butter. Sauté all gnocchi over medium-low heat until they begin to brown, stirring occasionally for about 5 minutes.
  14. Cover with your favorite sauce and serve.

Sage Brown Butter Sauce

Ingredients

  • ½ cup of butter
  • 1/3 cup thinly sliced fresh sage leaves, see Tip below
  • 1-1/2 teaspoon finely grated lemon peel

Process

  1. Cook butter in a medium skillet over medium-low heat until butter begins to brown. About 4 minutes (do not walk away, this happens fast). Using a spatula, move butter so it browns evenly, should be golden brown. Do not burn the butter.
  2. Add sage leaves and lemon peel. Remove from heat.
  3. Season with salt and pepper. Set sauce aside until ready to use.

Tip

  1. Remove the stems by cutting away the leaves from the stem.
  2. Stack the leaves with the largest leaf at the bottom and the smallest at the top. Aligning the stems.
  3. Roll the leaves tightly to create a cylinder.
  4. Use a sharp knife to slice the rolled leaves into thin ribbons, ensuring even thickness for uniformity. Use immediately.

Light and Traditional Coleslaw

Dinner Ideas February 1, 2026 Leave a comment

Eating cabbage regularly can improve your health. It helps boost your immune system, aids digestion, and supports overall wellness. Cabbage also benefits your heart by reducing inflammation and oxidative stress thanks to its antioxidants. Besides health benefits, cabbage is versatile in cooking. You can use it on tostadas, sandwiches, fish tacos, or in dishes like Egg Roll in a Bowl. Using pre-shredded coleslaw mix makes it easy to prepare quick cabbage soup or cabbage pancakes. I like the Light Coleslaw recipe during the week. It tastes good and stays fresh for a few days.

LIGHT COLESLAW DRESSING

Ingredients

  • 3 tablespoons of reduced calorie mayonnaise
  • 2 tablespoons cider vinegar (substitutes: rice or white vinegar)
  • 1 tablespoon of dill seeds (substitute: caraway seeds, or none)
  • 1 teaspoon of sugar
  • ¼ teaspoon freshly ground pepper
  • 1 bag of pre-grated coleslaw mix
  • 1 small, sweet onion, grated on a box grater

Process

  1. Mix dressing ingredients together in a larger bowl. Whisk together the mayonnaise, vinegar, dill seeds, sugar, and pepper.
  2. Grate onion.
  3. Stir in the pre-grated bag of coleslaw mix and onion until blended.
  4. Cover and refrigerate for at least 1 hour.
  5. Stir before serving.

Nutrition per serving

Calories: 65kcal | 3 g Total Fat | 1 g Saturated Fat | 3 mg Cholesterol | 74 mg Sodium | 10 g Total Carbohydrate | 2 g Dietary Fiber | 2 g Protein | 48 mg Calcium

TRADITIONAL COLESLAW DRESSING

Ingredients

  • ½ cup mayonnaise
  • 1-1/2 tablespoon apple cider vinegar
  • 2 teaspoons Dijon mustard
  • 1 tablespoon sugar adjust to taste
  • 1 teaspoon kosher salt
  • ¼ tsp black pepper
  • ½ tsp celery seed optional

Process

  1. Whisk together in a large bowl: mayonnaise, vinegar, Dijon mustard, sugar, salt, pepper and celery seed.
  2. Stir in the bag of pre-grated coleslaw until well blended.
  3. Cover and refrigerate for at least 1 hour.
  4. Stir before serving.

Nutrition

Calories: 127kcal | Carbohydrates 7g | Protein 1g | Fat 11g | Saturated Fat 2g| Polyunsaturated fat 6g | Monounsaturated Fat 2 g | Trans Fat 6g | Cholesterol 6mg | Sodium 416mg | Potassium 158mg | Fiber 2g | Sugar 5 g

Notes: Note that coleslaw reduces in volume as it sits and the cabbage releases its moisture. Don’t be tempted to add more mayo even if it appears dry at first: it will become saucier quickly as it stands (even more so the next day!).

Optional Seasoning add-ins:

  • Onion powder
  • Garlic powder
  • Celery seed
  • Dry mustard or Dijon mustard
  • Cilantro

Optional Mix-ins:

You can also add other mix-ins to the coleslaw things like:

  • Apples – diced
  • Dried cranberries
  • Sliced almonds
  • Bleu cheese or cheddar cheese
  • Pineapple
  • Poppyseeds
  • Fresh strawberries

Single Serve Cheese Soufflés

Dinner Ideas January 31, 2026 Leave a comment

This was my first time attempting to make a cheese souffle, I’ve had the recipe for about 20 years and decided to check out other recipes online to compare ingredients and methods. I decided to use this one with a few ingredient additions because it was simple. I honestly didn’t think it would turn out. But I have to say, even though my 8-ounce ramekins were filled to the top with the egg mixture, they were beautifully puffed, golden, crispy crust and light as air inside. The taste was incredible and I devoured both.

Great for brunch, a light supper or as a versatile side dish, these melt-in-your-mouth souffles are flavorful, fluffy and fun. Served hot, egg soufflés can be accompanied by a fresh salad or a side of toasted bread, making them a wholesome and refined light meal option.

Ingredients

  • 1-1/2 tablespoons of butter
  • 1-1/2 tablespoons of all-purpose flour
  • ½ cup milk, or cream
  • 1 teaspoon Dijon mustard
  • ½ cup shredded cheddar cheese, or Gruyère cheese
  • ¼ teaspoon of cream of tarter
  • 2 eggs, separated

Process

  1. Preheat oven to 350°F. Spray two 8-ounce ramekins with nonstick cooking spray. Set aside.
  2. Crack eggs and separate yolks from whites.
  3. Beat egg yolks with a fork and set aside.
  4. In a saucepan over medium-low heat, melt butter.
  5. Stir in the flour until smooth; gradually add milk.
  6. Bring to boil and cook stirring for 1-2 minutes or until thickened.
  7. Reduce heat, stir in cheese until melted. Remove pan from heat.
  8. Gradually add a small amount of hot cheese mixture to the beaten egg yolks, stirring constantly to prevent cooking. Then, pour the mixture back into the pan, stirring continuously until fully incorporated. Set aside to allow it to cool slightly.
  9. In a mixing bowl, beat egg whites and cream of tartar until stiff peaks form.
  10. Fold a third of the whites into the egg yolk mixture to loosen then fold in the remaining whites, streaky whites are okay, do not overmix. Pour into prepared ramekins. Wipe rims of ramekins clean.
  11. Bake for 25 minutes or until a toothpick inserted near the center comes out clean. *Note: do not open the oven door while cooking.
  12. Serve immediately.  They will deflate as they cool, but will still be delicious!

Light as Air Pancakes with Strawberry Syrup

Dinner Ideas January 28, 2026 Leave a comment

Pancakes for dinner? Why yes! When my kids were young, we often ate breakfast for dinner once a week, usually on Friday. We also had a special night called Taco Tuesday, which they enjoyed. Having a plan where you have one breakfast and one dinner each week can make meal planning easier and healthier. It helps organize meals better, reduces the stress of deciding what to eat, and allows trying new recipes or cuisines. This method also simplifies shopping and helps control portion sizes. As the children grew into teenagers, I encouraged them to plan and cook a family meal on a designated night, which helped them learn cooking skills and become more independent.

Initially, this plan did not provide much relief from the kitchen work. However, as they gained confidence in their skills, planning meals became easier and less tiring. Watching them become more independent turned mealtime into an enjoyable experience.

Light as Air Pancakes

Ingredients

  • 1 cup all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 2 tablespoons sugar
  • ½ teaspoon salt
  • 2 eggs, separated
  • ¾ cup milk
  • 1 teaspoon vanilla extract
  • Strawberry syrup, to serve (see below

Process

  1. Sift the flour, baking powder, sugar, and salt into a bowl.
  2. Put egg yolks and milk into another bowl and gently beat in the sifted dry ingredients.
  3. Put the egg whites into a clean mixer bowl and beat until stiff peaks form. Using a spatula, fold whites into the batter.
  4. Heat the prepared griddle over medium-low heat. Pour 1/4 cup of batter into the pan and cook in batches over low heat until small bubbles begin to appear on the surface and the underside is golden brown. Flip the pancakes over and cook the other side for 1 more minute.
  5. Spread with whipped butter (recipe below) and maple syrup, strawberry syrup, blueberry syrup, or fresh fruit.

Whipped Butter

  • ½ cup of softened butter
  • 1 ½ teaspoon of whipping cream, milk or water
  • Whip the butter and liquid of your choice until light and fluffy.

Variations

  • Add a teaspoon of honey for honey butter or
  • ½ teaspoon of Cinnamon and 1 tablespoon of maple syrup for a sweet topping

Fruit Syrup Ingredients

  • 1 cup sugar
  • 1 cup of water
  • 1-1/2 cups mashed unsweetened strawberries, raspberries or blueberries

Process

  1. Bring sugar and water to a boil.
  2. Gradually add fruit of choice, return to a boil.
  3. Reduce heat. Simmer, uncovered, 10 minutes, stirring occasionally.
  4. Strain fruit if desired.
  5. Serve with pancakes, waffles or ice cream.

Roasted Garlic Chicken

Dinner Ideas January 26, 2026 Leave a comment 





There are many reasons to love garlic chicken thighs, especially for their flavor. The crispy skin, juicy meat, and garlic sauce combine to create a rich, satisfying experience. Each bite offers a mix of textures, from the golden, seared exterior to the tender, flavorful interior. This recipe is reliable and versatile, suitable for a cozy home meal or a special gathering. It’s a dish that feels rustic yet impressive enough for a picnic or dinner party. For the best results, marinate the chicken for 24 to 36 hours before roasting. Dark meat cuts like chicken thighs and legs work best because they stay moist and tender during cooking. Overall, this garlic chicken recipe is a delicious, easy-to-make option that appeals to many tastes and occasions.





Marinade Ingredients





    

  • 1 cup of olive oil
    • 




  • 8 garlic cloves, flattened
    • 




  • ½ cup minced fresh parsley
    • 




  • 2 – 3 pounds of chicken thighs and legs, skin on and bone in
    • 






Process





    

  1. Prep chicken by cutting off any extra fat or extra skin, pat it completely dry before adding it to the marinade.
    2. 




  2. Peel garlic cloves and flatten them with a knife.
    3. 




  3. Chop fresh parsley finely.
    4. 




  4. Mix olive oil, garlic, and parsley and pour into a gallon plastic bag.
    5. 




  5. Add the chicken and marinate the meat for at least 4 hours, up to 36 hours.
    6. 




  6. Place in the refrigerator, flipping every few hours to ensure even coverage of the marinade.
    7. 






Sauce Ingredients





    

  • 6 garlic cloves, pressed or grated
    • 




  • 3 tablespoons chopped fresh rosemary or 1 tablespoon of dried, crumbled
    • 




  • 2-1/2 tablespoons chopped fresh thyme or 2 teaspoons of dried
    • 




  • 1 teaspoon of coarse Kosher salt
    • 




  • Ground Pepper
    • 






Process





    

  1. Preheat oven to 425°F. Line a raised edge sheet pan with aluminum foil for easy clean up.
    2. 




  2. Take the chicken out of the marinade, keeping any garlic or parsley stuck to it. Place the chicken skin side up on a shallow roasting pan or sheet pan with raised edges. Save one-third of the marinade in a large bowl for later use.
    3. 




  3. Stir the pressed garlic cloves, rosemary, and thyme into the reserved marinade.
    4. 




  4. Pour this mixture over the chicken in the roasting pan.
    5. 




  5. Season with salt and pepper and cook skin side up until cooked through for about 50 minutes.
    6. 
















			



	
Käsespätzle

	


					Dinner Ideas, Side
		
					January 25, 2026
		
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Käsespätzle





Comfort Food Spoiler! 





This German Käsespätzle is a tasty homemade pasta tossed with onion and Emmentaler cheese. It’s a German version of macaroni and cheese. Made with Spätzle a type of egg noodle that originated in the Swabian region of Germany. The name “Spätzle” translates to “little sparrows” in English, reflecting the small, irregular shapes of the noodles. They are made from a simple batter of eggs, flour, and milk, resulting in a chewy, dumpling-like texture.





Ingredients





    

  • 2 cups of all-purpose flour
    • 




  • ¾ teaspoon freshly grated nutmeg, if possible
    • 




  • ¾ teaspoon salt
    • 




  • ⅛ teaspoon pepper
    • 




  • 3 large eggs
    • 




  • 3/4 cup milk more as needed (milk produces a richer Spaetzle) (**add more flour if the dough is too runny, add more milk if it’s too stiff)
    • 




  • 3 tablespoons of butter
    • 




  • 1 ½ cups shredded Emmentaler cheese (See note for substitute)
    • 




  • 1 onion, sliced thin
    • 






Process





    

  1. Gather all ingredients.
    2. 




  2. Mix flour, nutmeg, salt, and pepper.
    3. 




  3. Beat eggs in a medium bowl. Alternately mix in milk and flour mixture until smooth. Set aside for 30 minutes.
    4. 




  4. Bring a large pot of lightly salted water to a boil. Press batter through a spaetzle press into the water. One can also use a rubber spatula to push the batter through the holes of a large-holed colander or a kitchen spoon with holes.
    5. 




  5. Don’t overload the pot of water. Work in small batches. The spätzle batter will sink to the bottom of the pot of boiling water, then float to the top as it cooks. Cook the spätzle for approximately five minutes. Remove from boiling water with a slotted spoon to a clean colander to drain.
    6. 




  6. Mix in 1 cup of cheese.
    7. 




  7. Melt butter in a large skillet over medium-high heat. Add onion and cook until golden. Stir in spaetzle and remaining 1/2 cup cheese until well blended. Remove from heat and serve immediately.
    8. 






Notes:





    

  1. Gruyère is the best substitute for Emmental cheese. It’s super easy to find in food stores and should be around the same price as a pack of Emmental. In terms of flavor, gruyere cheese is more complex. Along with the nutty notes it shares with Emmental, there’s also a salty and earthy undertone.
    2. 




  2. Traditionally Spätzle batter is quite thick because it was cut into noodles using the board & knife method. Even if using a Spätzle press or other method, thicker batter yields a better consistency. If you’re using the Spätzle press yes, it will require some muscle strength – you don’t want the batter to be so runny that it squishes right through with ease. That said, if you’re straining way too hard to press the batter through, go ahead and add a bit more liquid to thin it out.
    3. 
















			



	
Whoopie Pies

	


					Dessert, Fun Stuff, Lite and Weight Watcher Recipes
		
					January 21, 2026
		
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The history of Whoopie Pies is an interesting part of American food culture, mainly in the Northeastern U.S. They likely started in the early 1900s, possibly in Pennsylvania or Maine. The name “Whoopie” may come from children’s exclamations of joy or surprise when discovering the sweet filling inside. These treats have become a beloved regional specialty, reflecting local culinary traditions and history.





Cookie Ingredients





    

  • 1 cup sugar
    • 




  • ½ cup shortening
    • 




  • 1 egg
    • 




  • 1 egg yolk
    • 




  • 2 cups of all-purpose flour
    • 




  • 2/3 cup unsweetened cocoa powder
    • 




  • ¼ teaspoon salt
    • 




  • 1 teaspoon of baking soda
    • 




  • ½ cup hot water
    • 




  • 2/3 cup buttermilk
    • 






Cookie Process





    

  1. Preheat oven to 350°F. Line 2 cookie sheets with parchment paper.
    2. 




  2. Beat together sugar and ½ cup shortening at high speed with a stand mixer until fluffy.
    3. 




  3. Add the egg and egg yolk and beat until incorporated.
    4. 




  4. In a separate bowl, stir together the flour, cocoa powder, and salt; set aside.
    5. 




  5. Dissolve baking soda in the ½ cup of hot water; cool slightly.
    6. 




  6. Add the flour mixture, the soda mixture, and 2/3 cups of buttermilk alternately to the sugar, shortening mixture.
    7. 




  7. Beat at a medium speed until well mixed.
    8. 




  8. Drop batter by rounded tablespoonfuls 2 inches apart onto a parchment paper lined cookie sheet. Bake for 8 – 10 minutes.
    9. 




  9. Cool cookies on a cookie rack. Yields 48 cookies.
    10. 






Filling Ingredients





    

  • 2 cups sifted powdered sugar
    • 




  • ½ teaspoon of meringue powder
    • 




  • 1 teaspoon vanilla
    • 




  • ½ cup shortening (such as white Crisco)
    • 




  • ¼ cup butter
    • 






Filling Process





    

  1. In a stand mixer, add shortening and butter, vanilla, 1 teaspoon of water and beat at high speed until light and fluffy.
    2. 




  2. Turn mixer to low and gradually add powdered sugar and meringue powder.
    3. 




  3. Beat on high until mixture is light and fluffy. If mixture is too thick to spread, add 1 teaspoon of water at a time, until it is spreading consistency.
    4. 




  4. Spread some filling on the flat side of half the cookies, top with the remaining cookies, flat side down.
    5. 




  5. Store in the refrigerator.
    6.