Not knitting but nearly as good… April 9, 2013 – Posted in: Miscellaneous


Lisa’s mother made sure everyone who attended last Thursday’s book reading had nothing to complain about when it came to the snacks! Sharon’s cookies were so yummy we’re still receiving recipe requests nearly a week later. So, by popular demand…

Lemon Ricotta 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
1 (15-ounce) container whole milk ricotta cheese
3 tablespoons lemon juice
1 lemon, zested
1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zested
Preheat the oven to 375 degrees F.
In a medium bowl combine the flour, baking powder, and salt. Set aside.
In the large bowl combine the butter and the 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 incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.
Makes approximately 3 dozen cookies

Amaretti Cookies

2 1/2 cups Almond Flour
1 1/2 cups Sugar
1 tsp  vanilla
2 tsp Almond Extract
3 egg whites
Pulse the above ingredients in a Food Processor for a few seconds
Add 3 egg whites pulsing a few seconds after each egg white
Mix in food processor until mixture is smooth.
Scoop out 1 tbsp of mixture, dip in sugar and place on a cookie sheet lined with parchment paper.
Bake in oven at 300 degrees F  20-30 minutes depending on your oven and the texture you are looking for.  Cookies should be soft when you take them out.