Monthly Archives: March 2010

Lemon Ricotta

**PLEASE NOTE**  This post has been updated!  View the newer post with newer photos and newer stories here.

A soft and creamy lemon cookie recipe with a strong lemon-flavored icing, perfect for a summer day!

Source: The handy-dandy Food Network site. This one was contributed by Giada De Laurentiis.

Yield: about 3-4 dozen

I’m going to start with an admission.  It’s a little embarrassing, but I’m just going to get it out of the way.  I don’t own a zester.  There, I said it.  It’s true.  I have no tools whatsoever for zesting lemons, oranges, limes, or the like.  People who bake a lot always have one, but people who make cookies for fun might not have one, so it’s clear which group I belong to.

A friend once told me that if I didn’t have a zester, I could use a vegetable peeler to take some of the zest off the fruit, then use a sharp knife to dice the zest very finely.  I will tell you right now that it is NOT the same thing.  But more on that later.

Continue reading “Lemon Ricotta” »

Honey Wheat

A recipe for a honey and lemon cookie, rolled in wheat germ.

Source: This was a recent addition to the TWD (Tuesdays With Dorie) lineup, but I think it orginated with Flourchild.

Yield: 3 dozen, maybe.  Or maybe 2 1/2 dozen.

I’m always looking for something fun and interesting that I have never made before, so I was thrilled when I stumbled upon this recipe.  My husband is not a huge fan of sweets, and frequently tells me that my desserts are too sweet.  I’ve never had any idea what he is talking about, personally!  But this cookie looked like a good match for him, not chocolaty, not peanut-buttery, not nutty; what could be bad?

Continue reading “Honey Wheat” »

White Chocolate Coconut

A simple oat and coconut cookie drizzled with white chocolate and topped with toasted coconut. Perfect for entertaining!

Source: Paula Deen contributed this recipe to the Food Network website.

Yield: 3-4 dozen

Here were my requirements for this week’s cookie:

First, no frosting. Not that I am opposed to frosting in any way, mind you. It’s just that I was getting a little tired of frosted cookies. I needed a break. I wanted something that didn’t require that extra step.

Second, for similar reasons, something that didn’t involve chocolate or peanut butter. I wanted something kind of classy, something you don’t normally make for your grade-school kids, something really nice.