2 c. melted butter (4 sticks)
2 c. brown sugar (loosely packed)
1 c. white sugar (granulated)
2 beaten eggs (just whip them up with a fork)
2 t. vanilla
1 t. cinnamon
1 t. baking soda
1 t. cream of tartar (critical!)
1 t. salt
4 1/4 c. white flour (not sifted)

Dough-ball rolling mixture:

1/2 c. white sugar
1 t. cinnamon

Melt the butter. Add the sugars and mix. Let the mixture cool to room temperature while you beat the eggs, and then stir them in. Add the vanilla, cinnamon, baking soda, cream of tartar, and sat. Mix well. Add flour in increments, mixing after each addition.

Use your hands to roll the dough into walnut-sized balls. (If dough is too sticky, chill for an hour before rolling.)

Combine the sugar and cinnamon in a small bowl to make the dough-ball rolling mixture. (Mixing it with a fork works nicely.) Roll the dough balls in the mixture, then place them on a greased cookie sheet, 12 to a standard sheet. Flatten the dough balls with a greased or floured spatula.

Bake at 325 degrees for 10-15 minutes. (They should have a touch of gold around the edges.) Cool on the cookie sheet for 2 minutes, then remove the cookies to a rack to finish cooling.

Yield: Approximately 8 dozen, depending on cookie size.

Hannah's note: Lisa loves these cookies - it's the only time I've seen her eat a half-dozen of anything at one sitting.

My thoughts on the recipe: If you love Snickerdoodles (and I do), you're going to enjoy this recipe since Cinnamon Crisps are basically crispy Snickerdoodles. They're not crispy like hard, but crispy like delicate, and only around the edges. The centers are all moist, buttery yum-ness. I loved these, as did my children, at least one of whom said, "These are the best cookies you've ever made, Mom!" They're easy to make and always turn out nicely - what's not to love?

(Note: This recipe was used by permission from Joanne Fluke. The photo was snapped by yours truly.)

(Sorry about the poor quality of the picture - food photography is A LOT harder than it looks)

Preheat oven to 350. Rack in middle position.

2 c. flour (no need to sift)
1 c. cold butter (2 sticks; 1/2 lbs.)
1/2 c. powdered (confectioner's) sugar (no need to sift, unless it's got big lumps)

4 beaten eggs (just whip them up with a fork)
2 c. white (granulated) sugar
8 T. lemon juice (1/2 c.)
1 t. or so of zest (opt.) (zest is finely grated lemon peel)
1/2 t. salt
1 t. baking powder
4 T. flour (that's 1/4 c. - don't bother to sift)

Cut each stick of butter into 8 pieces. Zoop it up with the flour and the powdered sugar in a food processor until it looks like coarse cornmeal (just like the first step in making a piecrust). Spread it out in a greased 9 x 13" pan (that's a standard sheet cake pan) and pat it down with your hands.

Bake at 350 for 15-20 minutes, or until golden around the edges. Remove from oven (Don't turn off the oven!).

Mix eggs with white sugar. Add lemon juice (and zest, if you want to use it). Add salt and baking powder and mix. Then add flour and mix thoroughly (This will be runny - it's supposed to be).

Pour this mixture on top of the pan you just baked and stick it back in the oven. Bake at 350 degrees F. for another 30 to 35 minutes. Then remove from the oven and sprinkle on additional powdered sugar.

Let cool thoroughly and cut into brownie-sized bars.

Susan's note: All of the recipes in Fluke's books include a note from Hannah Swensen. I omitted it in this case as it contains spoilers.

My thoughts on the recipe: Well, I'm not the world's greatest baker, so it's not surprising that I had a few problems when making these. Nothing big, though. I don't have a food processor, so I tried blending up the crust ingredients in my 12-year-old blender. It wasn't exactly up to the task, so I ended up just mashing it together with a fork. A bit of a pain since the butter was cold, but not a big deal. I also ended up baking it about 5 minutes too long, which resulted in burnt edges. That was my fault - I didn't check it when I should have.

The good news is, the lemon bars still turned out wonderfully. They have a nice, flaky crust, and the filling has just the right consistency - not too runny, not too firm. I also liked that these aren't sickenly sweet or too sour. They're perfect. Just delish.

A funny - As I was sampling these lemon bars, I kept thinking they were a lot less sweet than the bars I usually make. Curious, I pulled out my recipe (which comes from an old LDS cookbook), and guess what? The recipes are exactly the same! I guess that means it's a winner.

Another note: This recipe was used with permission from Joanne Fluke (actually, from her husband "for Herself"). I copied it directly from the book, then returned the book to the library, so any errors are my own. Oh, and I have no idea why these are identified as "cookies" - they're definitely bars. Bar cookies, I guess? Who cares? They're yummy.

Opening Cooking with My Sisters by best-selling author Adriana Trigiani is like stepping into

Streusel Topping

1/4 c. melted butter

1/2 c. flour

2 T. sugar

1 1/2 t. finely shredded lemon peel

Muffins

2 1/2 c. flour

2 t. baking powder

1 t. baking soda

1 1/3 c. sugar

1 T. finely shredded lemon peel

1 egg

1 c. buttermilk

1/2 c. melted butter

1 T. lemon juice

1 1/2 c. (about 6 oz.) frozen berry medley (strawberries, blackberries, blueberries, and red raspberries) slightly thawed

1 T. flour

Preheat oven to 400 degrees.

Stir all streusel ingredients together in a small bowl to form a soft crumbly dough. Set aside.

Whisk dry muffin ingredients and lemon peel together in medium-sized bowl. In a separate medium bowl, combine all liquid ingredients. Add in dry ingredients and stir until almost fully incorporated.

Cut slightly thawed large berries in pieces. Leave small berries whole. Toss berries with 1 tablespoon flour to coat, then gently fold into dough, handling only enough to incorporate berries.

Line large muffin tin with paper muffin liners. Fill each muffin tin 1/4 inch from top. You will only use 9 out of 12 muffin holders. Fill empty muffin holders with water to 1/2 inch full.

Crumble streusel topping over each. Bake for 15 minutes, then reduce heat to 350 degrees and bake for anther 10 minutes, or until lightly browned and muffin springs back when pressed lightly with fingertips. Cool for 5 minutes in muffin tin and then serve on platter.

Makes 9 large muffins.

My thoughts on the recipe: These were good, although I usually like sweeter muffins. I liked the streusel topping, but I think I will add more sugar to it next time.

Since I didn't have a "jumbo muffin tin," I used a regular-sized one and filled the cups as full as I had to to use all of the batter. They ran over, so it's probably important to use the tin size suggested in the recipe :) I have to say, though, I'm glad the muffins ran over because they formed a sort of crisp muffin top, which I LOVED. It tasted sort of like a toasted VitaTop, except with more sugar and less fiber. Yum.

If I had to rate the recipe and the result (keeping in mind that I'm not the best baker), I would give it a B. Try it and let me know what you think.