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Tuesday, February 9, 2010

Lemon Ricotta Cookies

Let me just start by saying Yumm..... These cookies are lemony and cake like. Almost like a Madeline. Simple ingredients and simple to make. The only thing I usually don't have in my fridge is Ricotta Cheese. It was well worth stopping off at the grocery store to get myself a 15oz tub of Ricotta. I made the batter and it is soft and could quite easily be piped if you wanted to.




Here is the batter ready to be spooned onto my prepared baking pans. I used 2 dessert spoons and placed them about 2 inches apart.
























"Voila!" The end result, iced with a very lemony butter cream and yellow sugar.






LEMON RICOTTA COOKIE
1 cup (2 sticks) unsalted butter, at room temperature.
2 cups granulated sugar
2 eggs
12 oz tub of whole milk ricotta cheese
1/2 tsp lemon extract
3 Tablespoons grated lemon zest
2 Tablespoons fresh lemon juice
21/2 cups flour
1 tsp baking powder
1 tsp salt
GLAZE
6 Tablespoons unsalted butter
3 cups confectioners sugar
3-4 Tablespoons lemon juice
Decorating sugar
METHOD
Preheat oven 350 degrees Fahrenheit.
Cream butter and sugar until light and fluffy. Add eggs, ricotta, lemon extract, zest and juice and blend well.
Add flour in 3 batches and blend.
Spoon tablespoon fulls onto a parchment lined baking sheet about 2 inches apart. Bake for 12-15 minutes until edges are golden brown.
Cool on the pan for about 3 minutes and then transfer to wire rack to cool.
Prepare glaze by creaming together butter and sugar. Add lemon juice till desired consistency is reached.
Using a spatula put some glaze on each cookie and sprinkle with decorative sugar.
Makes about 3 1/2 dozen cookies.
Enjoy........

Tuesday, February 2, 2010

WILTON CLASS


Final cake for my Wilton Course 2 students. Everyone made a beautiful basketweave cake with royal icing flowers and Bluebirds. Good job everyone.

Super Mario


Here is my first Super Mario Brothers cake. Mario is made of gumpaste. The cupcakes are all fondant covered with fondant accents.