Tag Archives: confectioner’s sugar

Lemon Ricotta Cookies

I really love lemon cookies. You don’t usually see too many out there either and this recipe was too good not to include. I think most people may have these around Easter or springtime but who says you must have certain cookies certain times of the year? The cookie police? I don’t think so. These little delights are just so tasty and very addicting! I rationalize that cookies are better than cake because they are smaller. 🙂 This way I can eat more! These are also a sort of drop cookie so they are pretty simple. No cutting or pressing involved. They are also topped with a wonderful lemon glaze to make them even more enticing! Like I need an excuse as it is!

INGREDIENTS:

2½ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1 stick butter, softened

2 cups sugar

2 eggs

1 (15 oz) container whole milk ricotta cheese

3 tablespoons lemon juice

1 lemon, zested (this is probably the hardest part of the recipe and it’s not even that hard!)

GLAZE:

1½ cups powdered sugar

3 tablespoons lemon juice

1 lemon, zested

DIRECTIONS:

1. Preheat oven to 375ºF.

2. In a medium bowl combine the flour, baking powder, and salt. Set aside.

3. In a large bowl combine the butter and sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until mixed in. Add the ricotta cheese, lemon juice and lemon zest. Beat till combined and stir in the dry ingredients.

4. Line 2 baking sheets with parchment paper. (Trust me, using parchment paper will make your cookie experience so much better!) Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets.

5. Bake for 15 minutes, until slightly golden on edges. Remove from the oven and let the cookies rest on the cookie sheets for about 20 minutes. (Don’t get anxious and try to take them off earlier! You’ll be sorry! :P)

6. GLAZE: Combine the powdered sugar, lemon juice and lemon zest in a small bowl and stir until smooth. Spoon about ½ teaspoon onto each cookie and use the back of the spoon to gently spread it. Let the glaze harden for about 2 hours. NOW you can take them off the cookie sheets and pack them in decorative containers. Enjoy!

Makes about 44 cookies

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Super Easy Sugar Cookies

When I say these cookies are super easy I am not joking. They are drop cookies so that means no cookie cutters, no shaping, no forming, just dropping onto a cookie sheet! The best part is that there are only 4 ingredients also! Yes, you heard me, 4 ingredients!

Of course today as usual I had all good intentions of getting this blog done early. But as it’s now 7:30pm and my husband will be home for dinner shortly I am rushing to get this done. Again. I started the day with my mental list of what to do. Christmas cards was at the top. They are mostly done. Wrote them all out and addressed the envelopes. But I still have to seal, stamp and send. Whew. Before I knew it the day was gone, again. I spend most of my day looking for a job. It’s a tiring and frustrating experience to say the least. I had the perfect job until July 2009. I worked at home on my computer. Never had to go to an office, never had to deal with the general public, never got bothered by annoying people (except telemarketers, but that’s what caller id is for). It was perfect. I set my own schedule and I loved it. But as we all know this economy is in the toilet. It effected my job and the company I worked for had to close. I was an independent contractor for them so I of course was not getting a nice severance or unemployment. So when you all read about the 10-15% unemployment rate out there, it’s a lie. It’s more like 25% if not higher. People like me aren’t counted. So now I just scour the ads, online, newspaper, everywhere. If I could only make some money doing this blog! So that is why my day gets away from me. I am happy now to go into my little world of blogging and become useful for a while.

Ok, now to the super-duper easy peazy recipe. And did I mention these are so tasty you will want to eat them all? They are very moist and soft and they also freeze and store well! They are wonder cookies! 🙂


INGREDIENTS:

1 (8 ounce) container fat-free dessert whipped topping

2 egg whites

1 (18.25 ounce) box white cake mix, dry (you will not be following the box directions)

¼ cup confectioner’s sugar (or for the holidays use red and green sugar crystals instead!)

DIRECTIONS:

1. Preheat oven to 350º. Spray three cookie sheets with cooking spray.

2. In a large bowl mix the whipped topping and egg whites with a spatula until combined.

3. Add the cake mix and stir until well blended.

4. Scoop the dough by tablespoonfuls and dip into the sugar crystals or confectioners’ sugar. Using another spoon scrape the dough onto the prepared cookie sheets.

5. Bake for 10-12 minutes or until the cookies are set in the middle.

Makes about 36-40 cookies

Pecan Petites

One of my favorite cookies from a cookie exchange was from my friend Aimee. These cookies melted in your mouth! There was no way you could eat just one! Or two or three…They are delicious round balls of yumminess!

This recipe is also very easy to make. Easy is good. This way you can make more than one type of cookie! The recipe originally called for margarine but I don’t like using margarine. So using butter is a great alternative.

INGREDIENTS:

1 cup butter/margarine

¼ cup sugar

1 teaspoon vanilla

2 cups flour

1 cup chopped pecans

Confectioners’ sugar

DIRECTIONS:

1. Cream butter or margarine and sugar until light and fluffy. Blend in vanilla.

2. Add flour, mix well. Stir in the pecans.

3. Shape rounded teaspoons of dough into balls and place on an ungreased cookie sheet.

4. Bake at 325º for 20 minutes. Cool slightly, roll in confectioners’ sugar.*

*If you want to make them festive for Christmas roll them in red or green sugar crystals.

Makes about 3 dozen cookies

Pignoli Cookies (Biscotti di Pinoli)

Of all the Italian cookies this is by far one of my favorites. It is my Dad’s favorite too. Anybody who’s bought these at the Italian bakery knows how expensive they can be!  But the best thing is that you can make them yourself for a fraction of the cost and it’s easy! The most expensive ingredient is of course, pignoli nuts. But keep an eye open when you’re in the grocery store, Walmart, warehouse club of choice, even the dollar stores! You can usually find a package of pignoli nuts for a reasonable price. I always buy as much as I can when I find them on sale too, because you can store them in the freezer or refrigerator to keep them fresh. Plus they’re always good in salads or with other dishes as well! These cookies are so moist and yummy you can’t eat just one!

INGREDIENTS:

½ cup sugar

½ cup confectioners’ sugar

¼ cup all-purpose flour

1/8 cup teaspoon salt

1 8-ounce can/tube almond paste

2 egg whites, slightly beaten

2 cups pignoli nuts (Pine nuts)

Confectioners’ sugar


DIRECTIONS:

1. Preheat oven to 300ºF. Lightly grease 2 large cookie sheets. Sift sugars with flour and salt, set aside.

2. In medium bowl, break up almond paste with wooden spoon. Add egg whites and beat until well-blended and fairly smooth. Stir in flour mixture until well blended.

3. Take a spoonful of the dough and dip it into a bowl of pine nuts. Slide the dough onto the prepared cookie sheet 2 inches apart.

4. Bake 20-25 minutes or until golden. Remove cookies to rack to cool. Sprinkle with confectioners’ sugar.

Makes about 30 tasty and delicious cookies. Can be stored in an airtight container or in the freezer up to a month. (Like there would be any left over!!)

Tube Pound Cake

I had previously posted my first baking recipe for Girl Scouts, this is my sister Michele’s first recipe. For Girl Scouts as well. (Sorry Billy, it’s for Girl Scouts!) It’s another pound cake but made in a tube pan. It’s also a really easy recipe and is delicious. This cake is extremely moist and buttery, and it is better if allowed to stand for at least 4 hours before being served.


INGREDIENTS:

2 cups self-rising cake flour

4 eggs

1½ cups sugar

1 cup butter (½ pound)

½ cup milk

1 teaspoon vanilla extract

Tube Pound Cake

DIRECTIONS:

1. DO NOT PRE-HEAT OVEN!!!!

2. Place all ingredients in a large mixing bowl. Beat with an electric mixer on medium speed for 20 minutes.

3. Pour batter into a greased and floured 9 or 10 inch tube pan.

4. Place pan into cold oven and turn heat to 350ºF.  Bake for 1 hour or until cake tests done.

5. Cool on cake rack for 10 minutes then turn out of pan carefully and place topside down on rack until completely cooled. (At least an hour) Sprinkle with confectioner’s sugar if desired.

**Coming Next Thursday: Cheryl’s Famous Cheesecake!

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