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!!

Advertisements
Day 8 · FoodTV · Frittata · Giada · Giada de Laurentiis Frittata · lifestyle change · NoBloPoMo 2012 · Prism Diet

Frittata

NoBloPoMo 2012 – Day 8

Frittata…

I love watching the Food Network. Love it.  If I am home,  it is on,  if only for background noise.  I was watching it the other day, and Giada came on.  She is a wonderful cook and teacher.  I think this because, after watching her show on a Frittata, and how simple it was, I thought I could modify it for my Prism diet.

Giada’s recipe called for 8 egg whites and cream…  Giada de Laurentiis frittata recipe 

My version:

1 cup Egg Beaters whipped
1/2 cup Parmesan cheese shredded
2 cups Arugula fresh
1 green onion chopped
3 oz smoked salmon chopped (be easy not to break up the salmon)
Salt (be careful due to the smoked salmon and Parmesan cheese) and Pepper to taste
Pam cooking spray

Heat a non-stick skillet (use a pan you can place in the oven) to medium -high heat.  Also, turn your oven on to 350 degrees. 

Spray your pan, and saute the green onion for about a minute.  Then add the Arugula and wilt (saute for about 3-4 minutes, don’t move it around too much).  I poured the eggs (whipped) in gently not to disturb the Arugula.  When the egg is slightly cooked around the edges, place the salmon in gently.  Sprinkle Parmesan cheese over the egg.  Add some black pepper.  Place in the oven to finish off the cooking for about 15-20 minutes or until the top is golden brown.

You can have this entire Frittata for 280 calories (if you use the 80 cal smoked salmon 3oz and egg beaters)!!!

Not the best of photo’s…but you can still see all of the goodness.

Enjoy!
Jerry Ann