The (not so) Secret Life of a Cat Lady

Cranberry Cashew Butter Cookies


2 c. (4 sticks) butter; softened
1 ½ c. sugar
2 eggs
1 tsp. vanilla
5 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt

1 c. dried cranberries
1 c. cashew pieces

Preheat oven to 375°F. Cream butter and sugar in large mixing bowl until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder and salt. Gradually add to butter mixture; mix well. Add cranberries and cashews.

Prepare a small bowl of water and a small bowl of granulated sugar, set aside. Roll dough into small 2 inch balls. Dip one side into the water then into sugar. Place the cookie on the cookie sheet sugar side up and press it flat a little, repeat for each cookie. Bake for 6-8 minutes or until lightly browned. Transfer to cooling racks and cool completely.


Blueberry Caramel Cashew Cookies

1 ½ c. sugar
1 c. butter
2 eggs
3 c. all-purpose flour
1 tsp. baking soda
1 tsp. vanilla

1 c. dried blueberries
1 c. cashew pieces
1 c. caramel pieces

Heat oven to 400°F. Cream sugar and butter in large bowl then add eggs. Beat at medium speed. Reduce speed to low and add all remaining ingredients. Scrape bowl often, until well mixed. Bake 7- 10 minutes or until edges are golden brown.

~ The option of sugaring them before baking like the I did with the cranberry cookies is equally as yummy!! Just follow those instructions prior to baking.


Baked Lemon Cheesecake

Crust

2 c. graham cracker crumbs
2 T. sugar (more if you prefer it sweeter)
1/3 c. melted butter

Mix altogether in small bowl, press into the bottom and partway up the sides of 9-in. springform pan, set aside while you make the filling


Filling

3 pkgs. (8oz.) cream cheese, softened
1 c. sugar
3 eggs slightly beaten
1 T. lemon juice
1 T. vanilla (pure is best)

Pour into crust and place pan on baking sheet. Bake at 350°F for 35-40 min. or until center is nearly set. Cool on a rack for 10 minutes. Loosen the sides with the tip of a knife then allow to cool further in the fridge.

~ I’ve seen many recommendations to place a layer of water in the bottom of the baking dish to help prevent the cheesecake from cracking. I’ve had good and bad luck doing it both ways so…. It’s up to you whether or not a little crack up bothers you!