Sour Cream Rhubarb Cookies

Marcia shared this recipe with me.
Marcia Weeks McCormick says, " These are really really good. Next time I make them I think I will use strawberry extract instead of vanilla. A little white chocolate drizzled over the top or a sprinkle of sugar on top. Yumm!"

Sour Cream Rhubarb Cookies

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
3/4 cup sugar
1 egg
3/4 cup sour cream
1/2 teaspoon vanilla extract
2 cups rhubarb, diced

Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

In a large bowl, beat the butter and sugar together with an electric mixer at medium speed until light and fluffy. Add the egg and beat to combine. Beat in the sour cream and vanilla, making sure all the ingredients are well combined.

Add 1/3 of the flour mixture and beat until combined. Add another 1/3 of the flour mixture and repeat until all the ingredients are combined. Stir in the rhubarb.

Drop rough tablespoons of batter onto the prepared baking sheets, spacing them about 2 inches apart. Bake 10 to 12 minutes, until the edges of the cookies start to brown and the tops of the cookies get a little color. Let cool slightly, then remove to a rack to cool completely.

http://www.today.com/recipes/sour-cream-rhubarb-cookies-t89731

Granola Bars

Granola Bars

1/2 c. honey

1/2 c. brown sugar

1/2 c. peanut butter

2 c. quick oats

2 c. Rice Krispy cereal

1/4 c. ground flax seed OR 1/4 c. steel cut oats (optional) 

1 T. wheat germ (optional)

1 c. chocolate chips or mixture of coconut, dried fruit, nuts, seeds, etc.  

Place in pan:  honey & brown sugar.

Cook over medium-high heat until sugar is dissolved, stirring constantly.

Remove from heat and stir in peanut butter.

Mix together in large bowl: oats, cereal, flax seed & wheat germ.  Pour honey mixture over dry ingredients and stir until well mixed.  

Stir in chocolate chips and any other add ins.  

Press into a greased 9x13 pan.  

Cool until firm.

Cut into 24 4x1" bars.  Store in air tight container.  

In place of peanut butter you could use sunbutter, almond butter, cashew butter, etc.

Hint:  if you freeze the chocolate chips they won't melt when stirred into the warm mixture.  

Frosted Banana Cookies

Over the weekend Katie recommended that we have dinner at the Orchard House in Marsing.  She said, "they have the best banana cookies ever".  Well they didn't have any this day.  So I decided to make some today because they sounded so good.  So I googled and found this recipe from Land O Lakes.

Frosted Banana Cookies
3/4 cup Land O Lakes® Butter, softened
3/4 cup firmly packed brown sugar
2 medium (1 cup)ripe bananas, mashed
1 large Land O Lakes® Egg
2 teaspoons freshly grated orange zest
1/2 teaspoon vanilla
2 cups all-purpose flour (ADD MORE)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Frosting
2 tablespoons Land O Lakes® Butter
3 tablespoons firmly packed brown sugar
2 tablespoons Land O Lakes® Half & Half
1 1/4 cups powdered sugar
1/2 teaspoon vanilla
Grated orange zest, if desired
Heat oven to 350°F.
Combine 3/4 cup butter and 3/4 cup brown sugar in bowl. Beat at medium speed, scraping bowl often, until creamy.
Add bananas, egg, orange zest and 1/2 teaspoon vanilla; continue beating until well mixed. Add flour, baking powder, baking soda and salt; beat at low speed until well mixed.
Drop dough by rounded teaspoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake 8-10 minutes or until edges are lightly browned. Cool completely.
Melt 2 tablespoons butter in 1-quart saucepan over medium heat. Add 3 tablespoons brown sugar and half & half. Continue cooking, stirring occasionally, until mixture comes to a boil. Remove from heat. Add powdered sugar and 1/2 teaspoon vanilla; beat until well mixed; cool slightly.
Frost cooled cookies. Garnish with grated orange zest, if desired. Let stand until frosting is set.

**I used lemon zest instead of orange, because that is what I had.
I added 1/4 c. more flour and I should have added more!!