June 6, 2020
Lemon Cookies with Ricotta Cream
Pg. 182
Kaitlyn, Season 4
6 down…93 to go!
If you’ve read some of my previous posts, you know by now that I am not a baker. It’s much more of a science than regular cooking. Let me put it this way—my high school chemistry class was the only class that ever made me consider dropping out of school. Side note: I didn’t. I even graduated as the salutatorian, but I got my worst grade in that frustrating science class.
This is the first time I’ve ever made cookies from scratch. Usually I’m a Pillsbury-tube-of-cookie-dough kind of girl who eats most of it before it makes it to the cookie sheet. I am pleased to report that they not only turned out amazing; I actually enjoyed making them.
While I enjoyed mixing the batter, glaze, AND ricotta cream, it was a challenge actually baking them. The instructions said to pipe out 3 inch cookies. First of all, I’ve had almost no experience piping. In the limited experience I have, I can confirm, it is difficult. Secondly, I thought most people rolled them into a ball or used an ice cream/cookie scoop.
So, for the first batch I used a full ice cream/cookie scoop. They were huge. For the second batch, I used half that, but slightly overcooked the cookies. Because they were smaller, I figured they would take less time. Well, they needed even less time than I realized. The third batch was finally what I wanted—good size and perfectly cooked.
Tastewise, the cookies by themselves were amazing, and I’m not even a big fan of lemon flavoring. However, once you add the glaze and the cream, it is out of this world! Not only did my sweetheart and I enjoy them; I took them over to the family I babysit for, and the little girl said to her mom, “These cookies are poppin’!” I’d call that a victory.
All my love,
Dani, a big tid
P.S. What’s your favorite kind of cookie? Do you prefer soft cookies, or a bit crunchy? Do you make cookies from scratch or are you a store-bought kind of person? All answers are accepted without judgment and simply welcomed with curiosity. This might sound corny, but I am fascinated and love the fact that we are all so different. It makes for a much more beautiful, diverse, and interesting world.
Wanna give this recipe a shot? Click below for the recipe.
https://people.com/food/kaitlyn-tomeny-lemon-ricotta-sandwich-cookies-recipe/
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I absolutely love a perfectly chewy, yet sort of crisp on the edges, sugar cookie rolled in sprinkles! I am definitely a ‘from scratch’ cookie baker. When I was a kid, my sister and I would beg our mom to buy a tube of slice-n-bake cookies as a treat during the holidays. The same went for biscuits—canned flaky biscuits were a rare treat. We always had homemade—which were totally delicious, too.
I have loved to bake since childhood. My go-to cookie recipes include: double chocolate dream cookies, molasses cookies, butter cookies (four sticks of butter in those babies!), buttermilk sugar cookies, and raspberry-white chocolate bars.
Wow, my mouth started watering when I read those recipes! YUM!