Sunshine Cookies Recipes

OATMEAL SUNSHINE COOKIES

Steps:

• In a large mixing bowl, cream the butter.
• Add in the sugar and beat with an electric mixer on medium speed until mixture is light and fluffy.
• Add in egg; beat well.
• In another bowl, combine the flour, baking soda, and salt.
• Add dry mixture to the creamed mixture; stir to mix.
• Add in rind, juice, oats, raisins, and pecans; stir to combine.
• Drop cookie dough by rounded teaspoonfuls onto a greased baking sheet.
• Bake at 350° for 10-12 minutes or until lightly browned.
• Let cool a couple minutes on cookie sheet, then transfer to a cooling rack to continue cooling.

PEANUT BUTTER SUNSHINE COOKIES

Steps:

• HEAT oven to 350 degrees F. Coat baking sheet lightly with no-stick cooking spray.
• BEAT shortening, peanut butter and sugar in large bowl of electric mixer at medium speed until well blended. Beat in marmalade, eggs and vanilla.
• COMBINE flour, baking powder and salt in medium bowl. Mix into shortening mixture at low speed until just blended. Stir in butterscotch chips. Drop rounded teaspoonfuls of dough 2 inches apart onto baking sheet.
• BAKE 10 to 12 minutes, or until lightly browned. Cool 2 minutes on baking sheet. Remove to cooling rack.

SUNSHINE COOKIES

Steps:

• Cream butter and honey.
• Add egg and vanilla and mix well.
• In separate bowl mix dry ingredients. Slowly add to honey mixture. Beat until smooth.
• Stir in raisins, coconut and sunflower seeds.
• Drop by teaspoonfuls onto ungreased cookie sheet.
• Bake at 350 for 10 to 12 minutes until golden brown.

SUNSHINE SLAW WITH QUINOA

Steps:

• To cook the quinoa: Combine the rinsed quinoa and the water in a small saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 12 to 15 minutes, reducing heat as time goes on to maintain a gentle simmer. Remove from heat, cover, and let the quinoa rest for 5 minutes, to give it time to fluff up.
• Meanwhile, toast the pepitas in a small skillet over medium heat, stirring frequently, until fragrant and making little popping noises, about 5 minutes. Set aside to cool.
• To make sure the onion flavor doesn't overwhelm the salad, rinse the sliced onion under running water, then let it drain well.
• In a large serving bowl (seriously, use your biggest bowl!), combine the shredded vegetables, drained onion and cilantro. Add the cooled quinoa and pepitas. Drizzle the dressing on top and toss to mix.
• Let the slaw rest for 20 minutes before serving (this is key to great flavor), then season to taste with salt, and stir in more dressing if desired. This slaw is best the day it's made, but it keeps well in the refrigerator, covered, for up to 4 days.

SUNSHINE COAST-STYLE NANAIMO BARS

Steps:

• Melt 1/2 cup of butter in a saucepan over low heat, and stir in the sugar and cocoa powder until the mixture is smooth. Whisk in egg and vanilla extract, remove from heat, and stir in the graham cracker crumbs, coconut, and walnuts until well combined. Press the mixture into a 9x9-inch square pan, and refrigerate until cold, about 1 hour.
• Place 1/3 cup of room temperature butter into a mixing bowl, and stir custard powder and milk into the butter to make a smooth, creamy mixture. Stir in confectioners' sugar, about 1 cup at a time, until the mixture is very smooth, with no lumps. Lightly stir in the blackberries. Spread the filling on the chilled crust in an even layer, and refrigerate for at least 30 minutes to set up.
• Melt chocolate and 2 tablespoons of butter in a saucepan over very low heat, stirring until the chocolate is completely melted and smooth. Remove from heat, and pour over the filling layer, spreading the topping over the filling to cover completely. Return to refrigerator, and allow to set until firm, at least 30 minutes. To cut, dip a very sharp knife into boiling water, and cut into squares with the hot knife.

TRIPLE LEMON SUNSHINE COOKIES

Steps:

• In a bowl, whisk together the flour, baking powder, salt; set aside. In the bowl of a stand mixer fitted with the paddle cream the butter and cream cheese until light and fluffy scraping the down sides if necessary; ~3 minutes. Add in the sugar, whole egg, egg yolk, lemon juice, lemon zest and lemon oil. Beat until well blended scraping down the sides and bottom; 4 minutes.
• With the mixture on low, slowly add in the flour mixture until just incorporated. Remove the bowl from the mixer, scrape off the paddle and continue to mix with a spatula until fully incorporated. The mixture will be sticky and thick. Cover bowl with plastic wrap (or transfer to another bowl and cover), chill in the fridge overnight.
• When read to bake, heat the oven to 350F, rack in the middle. Line 2 baking trays with parchment; set aside. Using a medium cookie scoop (or 2 heaping tablespoon), roll the dough into a ball and place in the confectioners' sugar. *TIP: the mixture will be sticky so lightly wet your hands before rolling as that should help prevent the dough from sticking. You may have to repeat often.
• Place the cookie dough 2" apart on the baking tray. Bake for 12-13 minutes or until they have puffed up, the tops are crackled and they are still soft (but not wet) in the middle. Do not overbake! Remove from the oven and allow to cool on the pan for 10 minutes before transferring to a cooling rack to cool completely.
• Store in an air tight container.