Recipes from Past Garden Tours

We are happy to share some of our favorite recipes from years past.


Cookies 2016

Salted Chocolate Shortbread   Garden Tour 2016

Makes 5+ dozen

 2 ½ cups all purpose flour

2/3 cup unsweetened cocoa powder

1 teaspoon baking soda

1 teaspoon salt

3 cubes (1 ½ cups) unsalted butter, at room temperature

½ cup granulated sugar

1 cup firmly packed dark brown sugar

1 ½ teaspoon vanilla extract

Coarse salt for sprinkling like Fleur de sel or sea salt


  1. Preheat over to 350F. Line baking sheets with parchment paper.
  2. In a small bowl, combine flour, cocoa powder, baking soda and salt. Set aside.
  3. In a large mixing bowl, beat together the butter, granulated sugar, brown sugar and vanilla until light and smooth, about 3 minutes. Gradually stir in the flour mixture until combined.
  4. Roll a heaping teaspoon (2 level teaspoons) of dough into a ball or you can use a cookie scoop measuring 2 level teaspoons. (Oxo makes, one, “size 60” at Bed Bath and Beyond.) Place them on the prepared baking sheets, leaving 1 inch between the balls.
  5. Use the bottom of a flat cup to slightly flatten each ball. Warning: the dough can be sticky and can stick to the bottom of the cup!
  6. Then sprinkle the flattened balls with coarse salt, just 4-5 grains. Press grains into dough slightly with your finger.
  7. Bake for 13-15 minutes, or until the tops are cracked. Transfer the cookies to a wire rack to cool.  Store in an airtight container at room temp for a few days or freeze.


Lemon Crinkle Cookies  2016
Makes 5-6 dozen  

1 cup butter, softened
2 cup granulated sugar
1 teaspoons vanilla extract
2 whole egg
1 ½ tablespoons lemon zest  (zest of all 3 lemons)
4 tablespoon fresh lemon juice (juice of 2 lemons but measure to be sure)
½  teaspoons salt
½  teaspoons baking powder
¼  teaspoons baking soda
3 cups all-purpose flour
1 cup powdered sugar
Preheat oven to 350 degrees. Grease baking sheets with non-stick cooking spray and set aside.

In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, eggs, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon (2 level teaspoons) of dough into a ball and roll in powdered sugar. OR you can use a cookie scoop measuring 2 level teaspoons.  (Oxo makes one, “size 60” at Bed, Bath and Beyond.)  Place on baking sheet and repeat with remaining dough.

Bake for 11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.