Apple+Lingonberry Cookies

These cookies have tart apples, lingonberry jam, and pearl sugar in the dough.

Ingredients

1/2 c. salted butter, softened
1 c. brown sugar, packed
2 large eggs, room temperature
1 tsp. vanilla extract
1/2 c. lingonberry jam
1 tsp. kosher salt
1 tsp. baking powder
1 tsp. ground cinnamon
1/8 tsp. ground cardamom
2 1/2 c. all-purpose flour
1 c. apple, diced
1/4 c. pearl sugar

Yields Approximately 2 Dozen Cookies

Preheat the oven to 350 degrees Fahrenheit. Beat the butter and brown sugar until light and fluffy. Scrape the bowl, then add the eggs and mix to combine. Add the vanilla extract and lingonberry jam and beat to combine.

In a bowl, sift together the salt, baking powder, cinnamon, cardamom, and flour. Add the flour mixture to the wet ingredients in two additions, scraping the bowl after each addition. Fold in the apples and pearl sugar.

Place tablespoon-sized scoops of dough onto parchment paper-lined baking sheets and bake for 12-14 minutes until lightly browned.

Banana Bubble Waffles

These waffles are not too sweet, perfect for lots of toppings.

Ingredients

1/4 c. salted butter, melted
1/2 c. brown sugar, packed
2 c. milk, room temperature
2 large eggs, room temperature
1 tsp. vanilla extract
1 1/2 c. mashed banana
2 1/2 c. all-purpose flour
2 tbs. baking powder
2 tsp. ground cinnamon
1 tsp. kosher salt
1/2 c. pearl sugar

Yields Approximately 6 Waffles

Plug in waffle maker and let it heat up as you make the batter

In a bowl, whisk together the butter, brown sugar, milk, eggs, vanilla, and bananas. In another bowl, sift together the flour, baking powder, cinnamon, and salt. Whisk the flour mixture into the wet ingredients until just combined. Add the pearl sugar and mix to combine.

Spray the waffle iron with non-stick cooking spray, then pour about 3/4 cup of batter into the waffle iron and cook according to the manufacturer’s instructions.

These are great topped with peanut butter, whipped cream, and bananas.

Meyer Lemon Muffins with Almonds+Dried Cherries

These meyer lemon-flavored muffins are filled with slivered almonds and tart dried cherries.

Ingredients

1/2 c. salted butter, softened
3/4 c. granulated sugar
1/2 tsp. kosher salt
1 tbs. meyer lemon zest
2 large eggs, room temperature
1/2 c. sour cream, room temperature
1/3 c. meyer lemon juice
1 tsp. vanilla extract
1/8 tsp. almond extract
1 1/2 c. all-purpose flour
1 tbs. cornstarch
1 tsp. baking powder
1/2 tsp. baking soda
1/2 c. slivered almonds
1/2 c. tart dried cherries
pearl sugar or course sanding sugar for topping
cupcake liners

Yields Approximately 1 Dozen Muffins

Preheat the oven to 350 degrees Fahrenheit. Cream the butter, sugar, kosher salt, and meyer lemon zest until light and fluffy. Scrape the bowl, then add the eggs and beat until combined and lighter in color. Scrape the bowl. Add the sour cream and mix to combine. Scrape the bowl, then add the meyer lemon juice, vanilla extract, and almond extract.

In a bowl, sift together the all-purpose flour, cornstarch, baking powder, and baking soda. Add the flour mixture to the wet ingredients and mix until just combined. Scrape the bowl, then add the slivered almonds and tart dried cherries and mix until just combined.

In a cupcake-wrapper-lined muffin tin, scoop about two tablespoons of batter into each liner. Sprinkle each muffin with pearl sugar or course sanding sugar. Bake the muffins for 20-24 minutes, until the a toothpick inserted into a muffin comes out clean.