Cookies · cooking · Giada · Giada De Laurentiis · Hurricane · Uncategorized

Lemon Ricotta Cookies

Tropical Storm Gordon was coming through our area, and I wanted to bake something.  We had these cookies in Las Vegas, and I so wanted to try making them.

Giada’s Lemon Ricotta Cookies – original recipe below as well.

INGREDIENTS:

For the cookies:
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs, at room temperature
1 (15-ounce) container whole milk ricotta cheese
3 tablespoons lemon juice
1 lemon, zested

For the glaze:
1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zested


INSTRUCTIONS:

In a medium bowl combine the flour, baking powder, and salt. In the bowl of an electric mixer combine the butter and the sugar. Beat the butter and sugar on medium speed until light and fluffy, about 5 minutes. Add the eggs, 1 at a time, mixing between additions until well incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Fold in the dry ingredients. Tightly cover the dough with plastic wrap and refrigerate overnight.

Preheat the oven to 375 degrees F.

Line 2 baking sheets with parchment paper. Scoop the dough (about 1 1/2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until cooked through but still pale. Remove from the oven and let the cookies rest on the baking sheet for 15 minutes. Continue with the remaining dough.

For the glaze, combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cooled cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours.

The lemon zest and juice…

The above pictures is the dough before refrigeration, and then right before the oven (about 7 hours of time).The absolutely worst part of this recipe is having to wait on the dough.  If you can make it the evening before, or just first thing in the morning, that would be best.  I made the dough in the morning, and baked the cookies that evening.  Also, when you mix the icing, you will need to use it quickly as it will harden.

Enjoy!!

Bariatric Surgery - My Story · Christmas · Cookies · Recipes · Uncategorized · WLS

Toffee Crack

These are insanely addictive, and incredibly simple (if you don’t burn the butter and sugar like I did).

1 sleeve of saltine crackers
1 cup packed brown sugar (light brown)
2 sticks of unsalted butter
1 package of semi-sweet chocolate morsels

Line a cookie sheet with aluminium foil, place crackers in a single layer.

Bring to boil the butter and brown sugar, and simmer for about five minutes (be careful not to burn).

Pour the sugar mixture over the crackers evenly (my cookie sheet isn’t level, so all of the toffee went towards the middle).

Bake in a preheated oven at 350 degrees for about 5 minutes for the toffee mixture to soak. Remove from the oven, and sprinkle on the chocolate chips. Let melt (place back in the oven if needed, but again, be careful not to burn the crackers). Spread the chocolate evenly.

Let cool. I placed mine in the freezer once they were cool to help set them.

Enjoy!

Bariatric Surgery - My Story · Christmas · Cookies · Mom · Recipes · Uncategorized · WLS

Sandies

I talked about this recipe yesterday.  I loved making them.

Sandies

1 cup unsalted butter (2 sticks)
1/2 cup sugar
2 teaspoon water (cold)
2 teaspoon vanilla or rum extract
2 cups sifted all purpose flour
1 cup chopped pecans (very fine)

Preheat oven to 325 degrees.  Cream soft butter and sugar (about ten minutes).

Add water and extract.  Mix well.  Add flour until thoroughly mixed.  Stir in pecans.  Chill three or four hours in the refrigerator.

Shape into balls or fingers.  Bake on un-greased cookie sheet in slow oven (325 degrees) for about 20 minutes.

Cool slightly, roll in confection sugar.