Weekdays from 5:30 - 10:00 AM with Randy Rundle on The Lite Rock Wake Up Club!
Stacy is a native of Ft. Wayne, Indiana, and a graduate of Drake University, majoring in Theater and Broadcast News. She got her start in radio in Des Moines in the early 90's as a news reporter, moving to television news, then back to radio before "retiring" to be a stay-at-home mom.
Stacy and her husband, Tim, are the parents of 3 kids aged 10, 8 and 6...she's really busy! She loves gardening and baking, volunteers at her church, and enjoys camping with her family...and, oh yeah, she’s a workout freak!
Join Stacy on The Lite Rock Wake Up Club every weekday morning with Randy Rundle from 5:30 - 10:00 AM!
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Presidential Cookies
3/4 cup (1 1/2 sticks) unsalted butter or margarine, softened
1 teaspoon baking soda
3/4 cup granulated sugar
1/2 teaspoon ground cinnamon
3/4 cup packed brown sugar
1/2 teaspoon salt
2 eggs
3 cups rolled oats
1 teaspoon vanilla extract
1 2/3 cups butterscotch chips
1 1/4 cups all-purpose flour
1. Heat oven to 375°.
2. In a large bowl beat the butter or margarine, granulated sugar and brown sugar together. Add the eggs and vanilla, beating well.
3. In a medium-size bowl, stir together the flour, baking soda, cinnamon and salt. Gradually add flour mixture to butter mixture; stir until blended. Stir in oats and butterscotch chips. Drop by tablespoonfuls about two inches apart onto ungreased cookie sheets.
4. Bake at 375° for 10 minutes, until the edges begin to brown. Transfer to a wire rack to cool.
6. Bake at 325°F for 25 minutes or until brown, turn off oven and allow cookies to sit in oven (with door ajar) for 15 minutes. Cut while slightly warm.
Michelle Obama's Shortbread Cookies
Ingredients
· 1-1/2 cups (3 sticks) unsalted butter, softened
· 1-1/2 cups plus 2 tablespoons sugar
· 2 egg yolks
· 2 tablespoons Amaretto (almond liqueur)
· 1 teaspoon each orange and lemon zest
· 3 cups cake flour (not self-rising)
· 1/4 teaspoon salt
· 1 beaten egg white
· Chopped nuts or dried fruit (optional)
Directions
1. Heat oven to 325°F. Line a 17 x 12 x 1-inch baking pan with nonstick foil. In large bowl, cream together butter and 1-1/2 cups of the sugar.
2. Slowly add egg yolks, and beat well until smooth. Beat in Amaretto and zest.
3. Stir in flour and salt until combined.
4. Spread dough evenly into prepared pan, flattening as smoothly as possible.
5. Brush top of dough with egg white; sprinkle with nuts or fruit (if using) and with remaining 2 tablespoons sugar.
