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Pecan Pie Thumbprint Cookies

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Pecan Pie Thumbprint Cookies

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Pecan Pie Thumbprint Cookies

A delicious shortbread cookie, filled with pecan pie filling!
Course: Dessert
Cuisine: American
Servings: 36 cookies

Ingredients

  • COOKIE DOUGH :
  • 1 c. butter softened
  • 1/2 c. brown sugar firmly packed
  • 1/2 c. granulated sugar
  • 1 lg. egg
  • 1 tsp. vanilla extract
  • 2 c. all-purpose flour
  • FILLING :
  • 1/4 c. brown sugar firmly packed
  • 3 T. butter
  • 3 T. corn syrup light or dark
  • 1/2 c. finely chopped pecans

Instructions

  • Cookie Dough: In a large bowl, beat butter, sugars, egg, and vanilla until creamy. Add flour 1 cup at a time, beat thoroughly after each addition. Cover and chill for 2 or more hours.
  • Filling: In a small saucepan, combine brown sugar, butter and corn syrup. Stir over medium heat until melted and just begins to boil. Remove from heat and stir in pecans. Set aside to cool, about 20-30 minutes.
  • Preheat oven to 350 degrees. Line 3 baking sheets with parchment paper.
  • Working in batches, shape cookie dough into 12 rounded 1-inch balls. Place 2-inches apart on prepared baking sheets. Press the centers down with your thumb. Use your fingers to smooth the edges if needed. Keep dough in the refrigerator between batches.
  • Bake for 6 minutes. Remove from oven so you can fill centers.
  • After baking, you may need to make your indentation again. Add a heaping 1/4 teaspoon of pecan pie filling to each cookie. Don't add too much or it will bubble over your cookie and look messy. They are still delicious, just not as pretty.
  • Bake for 5-7 more minutes or until golden brown. Cool on baking sheet.
  • Place cooled cookies in containers with tight-fitting lids, separating layers with waxed paper. Cookies can be stored in the freezer up to 3 months.

Roasted Country Potatoes

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Roasted Country Potatoes

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Roasted Country Potatoes

My FAVORITE breakfast potatoes!
Course: Breakfast
Cuisine: American
Servings: 6 -8

Ingredients

  • 2 1/2 lbs. Red potatoes cut into chunks
  • 2 cloves cloves garlic minced
  • 1/2 onion peeled and chopped
  • 1 green bell pepper seeded and chopped
  • 1 red bell pepper seeded and chopped
  • 2 T. olive oil
  • 2 T. butter melted
  • 1/2 tsp. seasoned salt
  • 1/4 tsp. cayenne pepper
  • Kosher salt and freshly ground black pepper to taste

Instructions

  • Preheat the oven to 425 degrees.
  • In a large bowl, toss together the potatoes, garlic, onion, green bell pepper, red bell pepper, olive oil, butter, seasoned salt, cayenne pepper and some kosher salt and pepper.
  • Pour potatoes onto a rimmed baking sheet. Bake for 20 to 25 minutes, shaking the pan twice.
  • Raise the heat to 500 degrees and bake until crisp and brown, 15 to 20 minutes, tossing twice.
  • Sprinkle with a little more salt and pepper before serving.

Strawberry Shortcake Trifle

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Strawberry Shortcake Trifle

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Strawberry Shortcake Trifle

Angel food cake, layered between fresh strawberries, creamy vanilla pudding, and whipped cream!
Course: Dessert
Cuisine: American
Servings: 12

Ingredients

  • 1 angel food cake prepared or store bought
  • 2 (16 oz.) cont. fresh strawberries sliced & sweetened with sugar, if desired
  • 1 (5.1 oz.) pkg. vanilla instant pudding and pie filling prepared
  • 1 (16 oz.) cont. Cool Whip thawed or homemade whipped cream

Instructions

  • Prepare cake as directed or purchase one from the bakery. Tear angel food cake into bite-size pieces, set aside.
  • Slice and sugar berries, set aside. Reserve some whole berries for garnish.
  • Prepare vanilla pudding according to package instructions, set aside.
  • In a large decorative bowl, begin layering cake, strawberries, pudding and whipped cream in a large clear glass bowl. Continue to layer filling the bowl.
  • Top dessert with whipped cream. Garnish with more berries. Refrigerate at least 4 hours before serving or overnight.
  • Cook's Note: Pound cake can easily be substituted for angel food cake.

Churro Waffles

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Churro Waffles

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Churro Waffles

These cinnamon-sugared waffles topped with whipped cream and cherries are crunchy, sweet, and delicious!
Course: Breakfast
Cuisine: Mexican
Servings: 10 waffles

Ingredients

WAFFLE BATTER:

  • 2 c. unbleached all-purpose flour
  • 2 T. granulated sugar
  • 4 tsp. baking powder
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • 2 lg. eggs
  • 1 1/2 c. warm milk
  • 1/3 c. butter melted
  • 1 tsp. vanilla extract

CINNAMON SUGAR:

  • 1 c. granulated sugar
  • 1/4 c. cinnamon
  • 1/2 c. butter melted for brushing
  • Whipped cream and Maraschino cherries for serving

Instructions

  • WAFFLE BATTER: In a large bowl, whisk together flour, 2 tablespoons sugar, baking powder, salt, and cinnamon; set aside.
  • In a separate bowl, beat together the eggs, milk, 1/3 cup melted butter, and vanilla. Pour the milk mixture into the flour mixture; beat until blended.
  • CINNAMON SUGAR: Combine 1 cup sugar and 1/4 cup cinnamon, in a pie plate and set it aside.
  • Melt 1/2 cup of butter used to pour over waffles; set aside.
  • TO ASSEMBLE: Preheat waffle iron. Generously spray your waffle iron with nonstick cooking spray.
  • Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp.
  • Brush waffles with melted butter and immediately dip into cinnamon sugar to coat.
  • Serve waffles topped with whipped cream and cherries.

Green Bean Salad

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Green Bean Salad

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Green Bean Salad

Tender green beans, cherry tomatoes, red onions, slivered almonds and feta cheese, dressed in a red wine vinaigrette!
Course: Salad
Cuisine: American
Servings: 4

Ingredients

  • 1 lb. slender green beans ends trimmed
  • 1 c. cherry tomatoes sliced in half
  • 2 T. Chopped red onion
  • 1/2 c. slivered almonds
  • 3 T. olive oil
  • 2 T. red wine vinegar
  • 2 T. chopped fresh basil
  • 1 lg. clove garlic minced
  • Kosher salt and freshly ground black pepper to taste
  • 1 c. feta cheese crumbles

Instructions

  • Boil a large pot of salted water. Add the green beans and cook until tender crisp, 1 to 2 minutes. Use a slotted spoon or spider to remove to a bowl of ice water. Drain well, pat dry and place the beans in a large bowl. Add tomatoes and red onions.
  • Toast the almonds in a small skillet for 2 to 3 minutes. Remove to a plate to cool.
  • In a small bowl, whisk together the olive oil, red wine vinegar, basil, garlic and salt and pepper to taste. Pour the dressing over the green beans and sprinkle with the toasted almonds. Let marinate in the refrigerator for 1 hour. Just before serving toss in feta cheese.

No Bake Eclair Cake

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No Bake Eclair Cake

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No Bake Eclair Cake

Creamy, dreamy vanilla pudding, layered between graham crackers, then topped with chocolate ganache, just like your favorite pastry!
Course: Dessert
Cuisine: American
Servings: 20

Ingredients

  • 2 (3.4 oz.) pkg. instant vanilla pudding mix
  • 3 1/2 c. cold whole milk
  • 1 (12 oz.) cont. Cool Whip
  • 1 (1 lb.) pkg. graham crackers (4 sleeves)
  • CHOCOLATE GANACHE :
  • 6 T. butter
  • 6 T. whole milk
  • 6 T. cocoa powder
  • 2 1/2 c confectioner's sugar

Instructions

  • In a medium bowl, whisk together the vanilla pudding and 3 1/2 cups milk for about 2 minutes. Fold in Cool Whip.
  • Arrange a single layer of graham cracker squares in the bottom of a 9x13-inch pan. You may need to cut and shape the crackers to fit snuggly.
  • Evenly spread half of the pudding mixture over the graham crackers.
  • Top with another layer of graham crackers to cover entire surface.
  • Pour the remaining pudding mixture on top of the crackers and smooth evenly.
  • Place the final layer of graham crackers on top with bumpy side down. (This will help the top look smooth when you put the ganache on top.)
  • CHOCOLATE GANACHE: In a medium glass bowl, microwave butter and 6 tablespoons of milk until melted, not boiling. Whisk in cocoa and confectioners' sugar, beat until smooth. Pour ganache through a sieve to remove any lumps. Carefully cover the cake with ganache, spreading evenly.
  • Chill for at least 6-8 hours or overnight.
  • Cook's Note: The ganache will be a bit runny. No worries, it will firm up in the refrigerator.

Bailey’s Dill Pickle Dip

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Dill Pickle Dip

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Bailey's Dill Pickle Dip

My niece Bailey absolutely loves dill pickles, so I created this dip for her!
Course: Appetizers
Cuisine: American
Servings: 2 cups

Ingredients

  • 1 (8 oz.) pkg. cream cheese room temperature
  • 3 T. dill pickle juice
  • 2 T. diced dill pickles
  • 2 T. Diced onions
  • 1 dash salt
  • 1/2 tsp. dried dill weed

Instructions

  • Beat softened cream cheese and pickle juice until smooth and creamy. Stir in diced pickles, onions, salt and dill weed, until well combined.
  • Cover and chill for at least 1 hour, preferably overnight to allow the flavors to blend.
  • Garnish dip with pickles or dill if desired, and serve with Ruffles Potato Chips!

Red White & Blue Deviled Eggs

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Red White & Blue Deviled Eggs

How cute are these? The perfect addition to your 4th of July celebration!
Course: Appetizers
Cuisine: American
Servings: 6

Ingredients

  • 6 hard-boiled eggs divided
  • Red and blue liquid food coloring
  • FILLING;
  • 6 hard-boiled egg yolks
  • 1 tsp. Dijon mustard
  • 1/3 c. mayonnaise
  • 1 T. onion minced
  • 1/4 tsp. Tabasco
  • Salt and pepper to taste
  • paprika for garnish

Instructions

  • Fill a large saucepan half-way up with water and gently add the eggs. (Cover the eggs with at least 1-inch of water) Add a pinch of salt. Bring to a boil over medium-high heat. Reduce heat and continue to boil for 10 minutes. Drain hot water from pan and run cold water over the eggs. Under cool running water, crack and peel the eggs.
  • Using a sharp knife, slice each egg in half lengthwise. Gently scoop out (remove) yolks, place in a small mixing bowl and set aside.
  • Gently rinse egg white halves under cold running water to remove all yolk residue.
  • Fill 2 coffee cups with a 1/2 cup cold water, and add 7 drops of food coloring to each cup. Place egg white halves into color baths and let sit until you reach desired color. (Mine sat for 15 minutes) Remove colored egg whites with a slotted spoon to dry on paper towels.
  • Prepare Filling: Using a fork, mash up the yolks and add mustard, mayonnaise, onion, Tabasco, salt and pepper to taste. Pipe with a star tip or spoon filling into centers of colored eggs. Cover and refrigerate until ready to serve. Just before serving, sprinkle with paprika or garnish with chopped chives.

4th of July Bark

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4th of July Bark

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4th of July Bark

Celebrating Independence Day with our delicious Red, White and Blue candy!
Course: Dessert
Cuisine: American

Ingredients

  • 3 c. pretzel sticks broken into pieces
  • 1/2 c. peanut halves
  • 1 1/2 c. red, white and blue M&M's divided
  • 1 (12 oz.) pkg. Wilton white candy melts or white almond bark
  • Red white and blue sprinkles optional

Instructions

  • Break up pretzel sticks by hand and sprinkle on a cookie sheet along with the peanuts, and 1 cup of the M&M's.
  • Heat the white chocolate according to package directions.
  • Quickly pour melted chocolate evenly over peanuts, pretzels and M&M's. Sprinkle with remaining M&M's and red, white, and blue sprinkles.
  • Place in the refrigerator until hardened. Break into pieces and store in an airtight container in the refrigerator or freezer until ready to eat.

Rocket Dogs

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Rocket Dogs

You and your kids will have a "blast" eating these hot dogs!
Course: Entrée
Cuisine: American

Ingredients

  • 1 pkg. bun length Ball Park beef hot dogs
  • 1 (11 oz.) can Pillsbury refrigerated breadsticks
  • cubed cheddar cheese
  • mustard
  • ketchup

Instructions

  • Preheat oven to 375 degrees.
  • Skewer hot dogs and wrap with breadstick dough.
  • Bake 12 to 14 minutes or until golden brown.
  • Add a triangle of cheese for a topper, tie on a tail made from ribbon, and squirt on stripes of ketchup and mustard. Serve immediately.

Patriotic Pinwheel Cookies

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Patriotic Pinwheel Cookies

Show your patriotism with these festive spiral sugar cookies. Your family and friends will devour them!
Course: Dessert
Cuisine: American
Servings: 3 dozen cookies

Ingredients

  • 3 c. all-purpose flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 1/3 c. granulated sugar
  • 1 c. unsalted butter
  • 2 lg. eggs
  • 2 tsp. vanilla extract
  • Wilton red gel food coloring
  • Wilton blue gel food coloring
  • Sprinkles optional

Instructions

  • In a medium bowl combine the flour, baking powder, and salt set aside.
  • In a large bowl, beat the sugar and butter with an electric mixer, until light and fluffy. Add eggs one at a time, beating after each addition, then add vanilla. Gradually add the flour mixture, beating on low speed, just until incorporated.
  • Divide dough into 3 equal portions. Shape one portion into a 4 x 4-inch square, wrap it in plastic wrap, and place it in the refrigerator, this will be the white portion of the cookie.
  • Return one portion to the bowl and add red food coloring, adding more to reach the desired color. Shape into a 4 x 4-inch square, wrap in plastic wrap, and place in the refrigerator. Repeat the steps with the last portion of dough, adding blue food coloring, to reach desired color. Refrigerate all pieces of dough for 1 hour.
  • Remove the dough from the refrigerator. Cut each square in half to make two rectangles. Wrap half of each color and place back in the refrigerator. Roll out white dough between two pieces of wax paper until the rectangle is about 1/8-inch thick. Repeat with red and blue rectangles.
  • Peel the wax paper off one side of the red dough. Peel the wax paper off one side of the white dough. Lay the white dough on top of the red dough and peel back the wax paper off the white dough. Peel the wax paper off one side of the blue dough and lay it on top of the white dough. Remove the wax paper from the other side of the blue dough.
  • Starting at the short end, roll all three layers tightly together to form a log. Repeat the stacking and rolling process with the remaining dough in the refrigerator. Wrap the logs in wax paper and then in plastic wrap, refrigerate for 1 hour.
  • Remove the logs from the refrigerator and roll them on the counter several times to remove the flat side. Refrigerate the logs for an additional 1-4 hours.
  • When ready to bake, preheat the oven to 350 degrees, and line 2 baking sheets with parchment paper.
  • Remove the logs one at a time and slice into 1/4-inch rounds. Place the rounds about 2 inches apart on the baking sheet. Bake for 9-11 minutes, until puffed and lightly golden (not brown). Cool cookies on the baking sheets for 5 minutes then transfer them to a cooling rack to cool completely. Store the pinwheels in an airtight container.
  • Cook's Note: The dough will be sticky, do not add more flour as the cookies will be tough. Refrigerating the dough makes it easier to shape and cut the cookies.
  • To make these cookies even more festive, roll the logs in sprinkles before cutting them into cookies and bake as directed above.

Star Spangled Strawberries

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Star Spangled Strawberries

Red juicy strawberries, dipped in white chocolate, then rolled in blue sprinkles! A sweet way to celebrate the 4th of July!
Course: Dessert
Cuisine: American

Ingredients

  • Strawberries rinsed and pat dry
  • Wilton White Chocolate Candy Melts
  • Blue sprinkles

Instructions

  • Line a baking sheet with parchment paper; set aside.
  • Rinse the strawberries and pat dry (they must be completely dry)
  • Pour the sprinkles into a shallow bowl; set aside.
  • In a small bowl, melt the chocolate in the microwave for 30 seconds. Stir and repeat until the chocolate is completely melted and smooth, about 1 minute.
  • Working quickly, dip all strawberries in melted chocolate, allowing the chocolate to drip back into the bowl. Place dipped berries on the prepared baking sheet.
  • Beginning with the first dipped berry, roll each berry in sprinkles and place them back on the baking sheet. Serve right away, refrigerate any leftovers.

Red White & Blue Dipped Oreos

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Red White & Blue Chocolate Dipped Oreo Cookies

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Red White & Blue Dipped Oreos

Fun to make, fun to look at, even more fun to eat!
Course: Dessert
Cuisine: American
Servings: 18 Cookies

Ingredients

  • 18 Oreo cookies
  • 6 oz. Wilton white candy melts
  • 3 oz. Wilton Red Candy Melts
  • 3 oz. Wilton Blue Candy Melts

Instructions

  • Line a cookie sheet with parchment paper.
  • Melt white candy in the microwave for 30 seconds, stir and repeat until chocolate is melted and smooth.
  • Quickly dip each cookie in white chocolate and flip to coat. Remove from chocolate allowing excess to drip off and place on lined sheet. You can take a knife and shave any excess off of cookies to keep nice shape. Allow to set for 15-30 minutes.
  • Melt red candy in the microwave for 30 seconds, stir and repeat until chocolate is melted and smooth.
  • Dip each cookie in red chocolate to coat one end. Allow excess to drip off and place back on lined sheet. Allow to set for 15-30 minutes.
  • Melt blue candy in the microwave for 30 seconds, stir and repeat until chocolate is melted and smooth.
  • Dip each cookie in blue chocolate to coat opposite end. Allow excess to drip off and place back on lined sheet. Allow to set for 15-30 minutes. Store cookies in an airtight container, in a cool place.

Red White Blue Jello Push Pops

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Red White Blue Jello Push Pops

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Red White Blue Jello Push Pops

These Patriotic Jello and cream push pops are easy to make and so much fun to eat!
Course: Dessert
Cuisine: American
Servings: 12

Ingredients

BLUE LAYER:

  • 1 (3 oz.) pkg. blue Jello blue raspberry or berry blue
  • 1 c. boiling water
  • 1 c. ice cold water

WHITE LAYER:

  • 1/2 envelope unflavored gelatin
  • 1/4 c. cold water
  • 1/2 c. milk
  • 1/3 c. granulated sugar
  • 1 c. sour cream
  • 1 tsp. vanilla extract

RED LAYER:

  • 1 (3 oz.) pkg. red Jello strawberry or raspberry flavor
  • 1 c. boiling water
  • 1 c. ice cold water
  • Cool Whip or whipped cream for garnish
  • blueberries for garnish

Instructions

  • BLUE LAYER: In a medium bowl, dissolve blue jello in 1 cup of boiling water. Stir in 1 cup cold water. Carefully spoon 2 Tablespoons of the liquid jello into each push-up pop container. Refrigerate for 1 1/2 hours or until firm.
  • WHITE LAYER: In a saucepan, sprinkle unflavored gelatin over 1/4 cup cold water; let stand for 1 minute. Add the milk and sugar; heat over medium heat stirring until gelatin and sugar are dissolved. Let mixture cool for about 5-10 minutes. Whisk in sour cream and vanilla. Spoon 2 Tablespoons of the white gelatin mixture into each push-up pop over the blue jello. Refrigerate for 1 1/2 hours or until firm.
  • RED LAYER: In a medium bowl, dissolve red jello in 1 cup of boiling water; stir in 1 cup of cold water. Spoon red jello over the white layer. Refrigerate for 1 1/2 hours or until firm.
  • Just before serving fill the remaining space in the push-up pops with cool whip and garnish with fresh blueberries.

Elote

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Elote

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Elote

Grilled Mexican street corn on the cob!
Course: Side Dish
Cuisine: Mexican
Servings: 4

Ingredients

  • 4 ears corn
  • 1/4 c. Melted butter
  • 1/4 c. mayonnaise
  • 1/2 c. crumbled cotija cheese feta or parmesan cheese
  • cayenne pepper OR pepper sauce for sprinkling or drizzling
  • 4 Lime wedges

Instructions

  • Preheat an outdoor grill for medium-high heat.
  • Grill corn until hot and lightly charred all over, 7 to 10 minutes, depending on the temperature of the grill.
  • Let the corn cool until you can handle it. Peel the husk back and remove the silk.
  • Brush the ears with melted butter and mayonnaise. Sprinkle with cheese and season with cayenne pepper to taste OR drizzle with pepper sauce. (I like to use Frank's Hot sauce) Serve with a lime wedge.

Stove Top Meatloaf

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4.74 from 15 votes

Stove Top Meatloaf

"This is Not Yo Mama's Meatloaf!" My whole family had seconds & thirds! If you're lucky enough to have leftovers, this would make an awesome meatloaf sandwich the next day!
Course: Entrée
Cuisine: American
Servings: 8
Author: Tonya Bailey, Sandy Glenn & Kimberly Anderson

Ingredients

  • 2 lbs. lean ground beef ground chicken or ground turkey
  • 1 (6 oz.) box Stove Top stuffing mix (Chicken or Savory Herbs)
  • 1 c. water
  • 2 lg. eggs beaten
  • BBQ sauce or Ketchup

Instructions

  • Preheat the oven to 350 degrees. Spray a 10 x 5 x 3-inch loaf pan with nonstick cooking spray; set aside.
  • Place the meat, stuffing mix, water, and eggs, into a gallon-size zip-top bag or bowl. Smoosh it all together, then dump it into the prepared loaf pan.
  • Spread BBQ sauce or ketchup over the top and bake for 1 hour.
  • Let rest for 5-10 minutes before slicing and serving.

Classic Macaroni Salad

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Classic Macaroni Salad

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Classic Macaroni Salad

Perfect for potlucks, picnics and backyard BBQ's!
Course: Salad
Cuisine: American
Servings: 10

Ingredients

  • 1 lb. sm. elbow macaroni or ditalini pasta
  • 1 c. mayonnaise
  • 2 tsp. prepared yellow mustard
  • 3/4 c. sweet pickle relish or finely chopped bread & butter pickles
  • 2/3 c. fine chop roasted red peppers or finely chopped red bell pepper
  • 2/3 c. thin sliced black olives
  • 3/4 tsp. salt
  • 3/4 tsp. black pepper

Instructions

  • Bring a large pot of salted water to a boil and add a splash of olive oil. Add pasta and cook until tender, about 8-10 minutes. Drain and rinse with cold water.
  • Add remaining ingredients to a large bowl. Stir in cooled pasta. Taste, adjust seasoning if needed. Cover and chill at least 1 hour in the refrigerator or until ready to serve.

Glazed Vanilla Bean Scones

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Glazed Vanilla Bean Scones

Our classic cream scones dipped in sweet vanilla bean glaze!
Course: Breakfast
Cuisine: American
Servings: 12 scones

Ingredients

  • 2 c. all-purpose flour
  • 1/3 c. granulated sugar
  • 3 tsp. baking powder
  • 3/4 tsp. salt
  • 4 T. cold butter diced
  • 2 T. Shortening
  • 3/4 c. heavy cream
  • 1 lg. egg
  • 1 vanilla bean
  • GLAZE :
  • 1/4 c. half and half
  • 1/2 tsp. vanilla extract
  • 1 vanilla bean
  • 2 1/2 c. confectioner's sugar

Instructions

  • Preheat oven to 375 degrees.
  • In a large mixing bowl, combine flour, sugar, baking powder, and salt. Cut butter and shortening into dry ingredients, using a pastry blender or fork until it resembles coarse meal.
  • In a separate bowl, whisk together heavy cream and egg. Split the vanilla bean in half lengthwise and scrape out the beans. Add the vanilla beans to the half and half and egg mixture, whisk to combine. Add wet ingredients to dry ingredients. Stir just until combined.
  • Knead dough 5-6 times on a generously floured surface, folding dough in half on top of itself each time. Divide dough into 3 equal portions. Roll or pat each portion into a 5-inch diameter dome, with center slightly higher than the outside edge. Cut each dome into 4 wedges.
  • Bake on an un-greased or parchment lined baking sheet. Bake for 15-17 minutes or until lightly brown. Remove from pan and allow to cool on a rack. Once cooled, prepare glaze.
  • GLAZE: Pour the half and half and vanilla extract into a medium bowl. Split the vanilla bean in half lengthwise and scrape out the beans. Stir beans into half and half; allow to sit for awhile. Add confectioners' sugar to the vanilla milk, beat until completely smooth. Add more confectioners' sugar or milk if necessary to get the right consistency and thickness.
  • One at a time, carefully dunk each cooled scone into the glaze, turning it over if necessary. (I don't glaze the bottom, but you can if you want to) Transfer to parchment paper or the cooling rack. Allow the glaze to set completely, about an hour. Scones will keep several days if glazed.