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Laurel Run Cooking School Recipes


Marcia's Featured Recipe

French Almond Cookies

These chewy cookies need to be refrigerated several hours or overnight before slicing and baking. Once rolled into a log, wrap well and freeze until ready to bake. This recipe makes a bunch and stores very well. Makes about 6 dozen cookies

2 ˝ pounds brown sugar

1 pound butter

5 eggs

2 teaspoons cinnamon

2 teaspoons baking soda

1 tablespoon of water

2 teaspoons Boyajian Pure Almond Extract

1 cup sliced almonds

7-8 cups flour (add enough flour to make a workable dough)

In a large bowl, cream together the brown sugar, butter, and eggs.

Dissolve cinnamon and baking soda in water. Add to creamed mixture. Add Almond Extract.

Add almonds and mix. Begin adding flour until dough is stiff.

Roll in logs and refrigerate overnight.

Slice into 1/4-inch slices. Place on a cookie tray with parchment paper or a silpat baking mat. Bake in pre-heated 350 degree oven for 7-10 minutes.

Marcia's Featured Recipe

Citrus Sugar Cookies (Lemon or Orange)

These simple cookies can be made with a variety of flavorings. Orange or lime can replace the lemon or vanilla can be used.

1 cup sugar

1 cup butter

2 teaspoons Boyajian lemon extract

2 eggs

3 cups all purpose flour

˝ teaspoon baking soda

1/4 teaspoon salt

1/4 cup sugar to roll cookies in

In a medium mixing bowl, cream together the sugar and butter. Add the lemon extract and eggs and mix well.

In another bowl, sift the flour, baking soda, and salt together. (This helps to remove any small clumps). Add to the creamed mixture and mix to combine.

Divide dough in half. Place each half on a large piece of saran wrap and shape dough into a roll, 12 inches long. Wrap tightly and refrigerate about 2 hours or until firm .

MAKE AHEAD: freeze at this point until ready to bake.

Preheat oven to 375 degrees. Roll each log in sugar mixture to coat. Cut into into 1/4 inch slices.

Place about 2 inches apart on ungreased cookie sheet. Bake 10-12 minutes or until edges are light brown. Immediately remove from cookie sheet. About 4 dozen cookies


when rolling the dough log in sugar, use colored sugar in place of white.

roll in crushed hazelnuts, almonds or walnuts

for a delicious twist, add 2 teaspoons of finely cut fresh rosemary with the lemon. This is a delightful cookie...wonderful with tea.

Marcia's Featured Recipe

Pineapple Cheese Cake with Cream Cheese Frosting

Note: there is no fat in the cake! The moistness comes from the undrained pineapple.

2 eggs

2 cups of sugar

2 teaspoons baking powder

2 cups of flour

1 cup chopped walnuts

1 can crushed pineapple (20 ounce) undrained

2 teaspoons Nielsen Massey vanilla

Mix all ingredients by hand, including juice from pineapple. Pour into a greased 9x13 pan. Bake at 350

degrees for 30-40 minutes or until firm on top. Frost as soon as it comes out of the oven. Cool and


Frosting: 1-8 ounce package cream cheese, 1 ˝ cup powdered sugar, ˝ cup butter, 2 teaspoons Nielsen Massey vanilla. Mix all ingredients and frost cake.

Marcia's Featured Recipe


Laurel Run’s English Cream Scones

2 cups of all-purpose flour

˝ cup sugar

2 tsp. baking powder

˝ tsp. salt

5 ˝ Tbsp. butter, chilled

1 egg

1 egg yolk

1/3-1/2 cup milk

Mix dry ingredients together. Cut in the butter until mixture is in fine crumbs.  Beat egg and egg yolk together and add. Add 1/3 cup of milk and stir until a soft dough forms. If dough is very dry and won’t hold together, add a little more milk. Turn out on counter top and knead lightly. Roll out and cut into desired shapes. Bake on parchment paper for best results. Bake at 400 degrees until firm and slightly golden, about 12 minutes. Makes 8 large scones.