Tuesday, December 1, 2009

The winning recipe! Glazed Lemon Ricotta Cookies

As promised, here's the winning recipe so that you can make them yourselves...

Its becoming more popular to give baked goods as gifts around the Holiday season. Why not do that with these fanominal cookies. You can buy cute pastry boxes from Ares Kitchen Supplies.

Preheat oven to 350
( I like to bake on convection for cookies because you can bake all the cookies at once on two racks; they also turn golden faster)

With a mixer, cream (blend) the following until smooth:
1/2 pound of salted butter (softened)
1 + 1/2 cup of sugar

Still using your mixer...

2 X-Large eggs (or 3 small ones)
1/2 tsp baking soda
2 tsp baking powder
2 tsp vanilla extract
1 Container of ricotta (475 gr)
(Beat together)

Then gradually add:
3 1/2 cups of flour (you'll need some muscle!)

When mixture is properly combined, take a teaspoonful of mixture and roll it between your hands (small meatball size)
TIP: if its too sticky, dust your hands with flour before rolling each ball
When you get the hang of this, try to make the twist or swirl shape.

Bake on a cookie sheet lined with parchment paper or foil, for 10 to 13 min. (if you make giant cookies like mine, it'll probably take around 25 to 30 min. I consider them ready when the bottom of the cookies turn golden brown and the tops start to show a little bit of color, a light tan if you will)

Prepare icing sugar while cookies bake.
Mix approximately 3 cups of icing sugar the the juice and zest of 1 to 1+1/2 lemons. Mixture should not be too liquidy.

Allow cookies to cool on a rack. Once cooled, dip the top of each cookie in the icing sugar, let excess drip off and place on some parchment or wax paper to dry.

And the runner up recipe - David's Nana's Cookies!!
Coming Soon......

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