I decided to call this blog 'When I'm not at Work' because what I do when I'm not at work is so much more about me than my work is. Baking took a back seat until the last few days but I've seriously made up for lost time. I got a great recipe for Rugelach from Dorie Greenspan's blog.

A beautiful though simple pastry slathered with Apricot preserves, sprinkled with pecans, raisins (in my case - I didn't have currents) and great chocolate (Bernard Callebaut dark in my case). I've never tried the recipe before but it turned out great (with some small adaptations).

Next on my list was lemon squares and I found a wonderful recipe on the Smitten Kitchen blog. I always find that lemon squares lack enough lemon (they should make me pucker just a bit) custard and often the crust gets too hard. This recipe had a provision for those who find there is too much lemon stuff (whatever it's really called!). This was the recipe for me!!! It turned out so well that I'm going to make it again.

My last recipe was 'Cappuccino Flats' that I've had for years from an old 'Better Homes and Gardens' recipe book. It's a favourite that, for some reason, I only make once a year. It's a luscious chocolate, coffee shortbread that is dipped in chocolate post baking. Yummmmmmmm....

Cappuccino Flats (Better Homes and Gardens)

2 squares (2 oz.) unsweetened choc.

2 cups All-purpose flour

1 tsp ground cinnamon

1/4 tsp salt

1/2 cup shortening

1/2 cup butter (unsalted)

1/2 cup sugar

1/2 cup brown sugar

1 tbsp instant coffee crystals (I used instant espresso powder 'cause it's what was in the pantry)

1 tsp water

1 egg

1 1/2 cups semisweet chocolate

3 tbsp shortening

Melt unsweetened chocolate. Remove from heat and cool slightly.

Mix flour, cinnamon and salt.

In a large bowl beat shortening and butter until soft and mixed. Add sugar and brown sugar and beat 'til fluffy.

Stir coffee crystals in water 'til dissolved. Add coffee mixt., melted choc. and egg to butter/sugar mixture and beat well.

Add flour mixture to butter mixture and beat 'til well mixed. Cover and chill 1 hr (although I've been known to skip this entirely). Shape into two 7 inch logs, wrap and chill overnight.

Cut into 1/4 inch slices. Placed on ungreased cookie sheet. Bake in a 350 degree oven for 10 - 12 minutes, 'til edges are firm.

Remove and cool.

in a heavy small saucepan heat chocolate and 3 tbsp of shortening over low heat until melted. Dip on half of each cookie into chocolate mixture. Places on waxed paper to cool. Makes about 50 cookies.