It was a loooong weekend. I ended up with a total cook talley of 7 items. A lot of it was for the newest set of cookie boxes sent out and also because this is the first weekend I’ve been home, and therefore able to cook lots of things., ina long time. Even though there’s not much space in the kitchen in the apartment and its not nearly as well stocked as our kitchen back home was (All of those things are packed away right now.) It’s still drastically better than what I have in the dorm, so I’m happy.
The week started off with Lemon Riccotta Cookies (stolen from the Cookie Carnival). These were Dad’s favorite by a landslide and we wants them soon, he’s also a huge lemon fan. These cookies were more like little cakes. I don’t know if this was a function of the ricotta (which made the batter taste funny but couldn’t be detected in the final cookie at all) or just the cookie itself. I’ll have to try more whoopee pie recipes and see. They were super light and airy but lemony at the same time. They were supposed to be made into “whoopee pies” but I ran out of granulated sugar so instead I made an icing out of powdered sugar and lemon juice and drew lines over the cookies.
Ricotta....?
From Food
hmmm...not quite
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I only remembered to take a picture of the very last tray. They weren't very cute then.
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but they're very cute now! (so are my hippos)
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From Food
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Dad wants these again pronto, and Brett seemed to think they were pretty tasty too. Recipe to follow:
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
1 (15-ounce) container whole milk ricotta cheese
3 tablespoons lemon juice
1 lemon, zested
Cook at 375 for 15 ish minutes. They look very light and fluffly, almost like little cakes when they are done.
my icing was a combo of powdered sugar and lemon juice that i mixed until it was the right consistency and then piped out using the good old ziploc bad technique. Let them dry. Then OM.
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