But how did you spend Father’s Day?
At the beach? At home?
In my family’s classic style, we went on a drive.
Really, it just started out as a picnic, but when our morning plans ended up running a lot shorter than we guessed it would, we decided to tour around and find a new picnic spot.
We ended up in Healey falls…. a couple hours away from our original destination.
Isn’t is pretty? There was a couple falls that kind of cascaded one after the other.
The water was super clear and shallow.
We kept touring around after the falls and stopped at a little cheese factory a little father down the road. Yummy cheese curds.
All in all, it was a fun day. And what a better way to end the day than a sweet treat.
I had some rhubarb left over from the market, so this recipe was perfect. They are a twist on the classic thumbprint cookie, but the filling is just right; just the right enough of sweet and tart.
adapted from Taste of Home Cookie book
- 1 c. butter, softened
- 1 c. white sugar
- 1c. brown sugar
- 4 eggs
- zest of 1 lemon
- 4 ½ c flour,
- 1 tsp soda,
- ½ tsp salt.
- 3 ½ c. chopped rhubarb
- 1 ½ c sugar
- ¼ c. cornstarch
- In a big bowl, cream together the butter and sugars.
- Add eggs, one at a time.
- Add in your lemon zest.
- In another bowl, blend dry ingredients. Slowly add to creamed mixture.
- Let the dough firm up a bit in fridge while you make the filling.
- In a sauce pan, mix the rhubarb and the sugar, along with a couple tablespoons of water. Now this my not seem like enough, but trust me, the rhubarb will let out it’s juices before too long. Boil the mixture for about 15 minutes, until the rhubarb is smushy.
- Mix the cornstarch with a couple more tablespoons of water to make a slurry, and add to the rhubarb mixture.
- Bring the mixture back up to a boil, until it is not cloudy and has thickened.
- Remove from the heat and pass it through a fine mesh strainer. This will get rid of all of the stringy bits from the rhubarb.
- Roll your dough into about 1 in/ 2.5 cm balls and set them on a cookie sheet.
- With the end of a wooden spoon, make a little cup shape. Fill the cup with about a half teaspoon of the filling.
- Bake the cookies for about 10 minutes in an oven preheated to 350°F
- Let cool completely and enjoy!
This makes a pretty big batch of cookies, so they are great for sharing!
Do you like cookies?
My family likes cookies, and these ones are a family favorite. So with Father’s Day fast approaching ( I’m actually on the ball this time! Aren’t you impressed? ) I thought what better time to share! Yay!
makes about 36 large cookies
- 1 c smooth peanut butter
- 1/2 c butter, softened
- 1 1/4 c brown sugar
- 1 c white sugar
- 3 eggs
- 1 tsp vanilla
- 3 c flour
- 2 c quick oats
- 2 tsp baking soda
- 2 c M&M’s ( I used the mini ones, but the regular ones work just as well)
- 1 c butterscotch chips
- 1 c salted cashew pieces
- Preheat your oven to 325º F
- In a big bowl, cream together your peanut butter, butter, and both sugars.
- Add your eggs, one at a time, mixing well after each.
- Add your vanilla
- In another bowl, mix together your flour, oats and soda.
- Slowly add in the flour mix, until completely mixed in.
- Stir in the M&M’s, chips, and cashews until they are all even mixed in.
- Using an ice cream scoop ( mine was about 3 tbsp), scoop out your dough on to a cookie sheet, and flatten the tops.
- Bake for about 15 minutes ( they may need a couple minutes longer depending on your oven)
- Move to a wire rack and cool completely.
Now, grab a tall glass of milk, sit down with your dad ( or just a good friend) and enjoy!
So it seems that every time I bake lately, I am using almonds.
I hope that you like almonds. I really hope you aren’t allergic to nuts.
I apologize in advance if you are.
I also hope you like cookies.
So maybe I have been living under a rock for a while, but you don’t generally see Almond Joy candy bars in my neck of the woods.
However after one fateful trip to the bulk food store, their little candy pieces were discovered. So while munching away on my newly found treats, it got me thinking; these would be pretty good in cookie form.
And so I share with you this wonderful discovery.
And before you think I have lost my mind and have forgotten to add pictures of the cookies, my computer kicked the bucket last week. I’ll give you three guesses as to where my pictures were, and the first two don’t count. Needless to say, I have recently discovered the benefits of backing up my files regularly.
Double Chocolate Coconut and Almond Cookies
makes about 3 1/2 dozen cookies
- about 1/2 c chocolate chips, melted
- 2 1/2 c flour
- 1/2 tsp soda
- 1/4 tsp salt (I use kosher salt)
- 1 c butter, softened
- 3/4 c white sugar
- 3/4 c packed brown sugar
- 2 eggs
- 2 tsp almond extract
- 1/2 cup natural almonds, chopped
- 1/2 cup shredded coconut
- 1 heaping c chocolate chunks
- Preheat your oven to 325°F
- In a small bowl, melt your chocolate chips ( I used the microwave. Nuke them 30 seconds, give them a stir, then nuke them again for another 30 seconds). Set aside to cool.
- In another bowl, sift together your flour, salt, and soda. Set aside.
- In a big bowl this time, cream together your butter and the sugars until light and, well, creamy.
- Add your eggs, one at a time, followed by your extract.
- Slowly mix in your melted and cooled chocolate. (if you want your cookies to have a marbled look, gently stir the chocolate in at the end)
- Mix in your flour a little at a time, until it’s all combined
- Dump in your coconut, chocolate chunks, and almonds, and give your dough a mix until it’s all evenly distributed.
- Drop by about a tablespoon of dough onto a cookie sheet and bake for about 15-18 minutes.
- Let them cool a couple minutes on the pan, then transfer to a cooling rack, or if you can’t wait like me, scarf on down.
Best if served with a tall glass of cold (chocolate ) milk.
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