Posts Tagged 'cookies'

Pipe Dream #175: To Have a Whole Room Full of Cake Stands, I Guess – Lemon Ricotta Cookies

lemon ricotta 1

This post is mostly about this new cake stand. I got it on clearance at Target. It was an impulse buy.

But on the other hand, it was not an impulse buy, because I would say a pipe dream of mine is to have a whole room full of cake stands, so. Anyway, I’m ridiculously happy with it. Someday I’ll style it better.

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And speaking of clearance, these cookies came about because I had some ricotta cheese to use up. Double frugal. I could have made blintzes or a pastry something savory (meh), but I decided to go cookies because they travel well. And I brought them to church for a potluck that was disguised as a meeting. This close to Valentine’s Day? I’ve practically checked that pipe dream off my list. Hello.

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Other neat ingredients in this recipe:

Organic cane sugar

Organic lemon juice called ‘Italian Volcano,’ which I presume comes from lemons that are grown on an Italian volcano. You just don’t see that every day.

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Nor do you see a random eggplant. I did not realize that was in the picture until just now. Welp. Welcome to real life.

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Because I made an error and added too much butter as I was trying to halve the recipe, I decided to bump up the flour and sugar just a tad. I didn’t add more lemon, so it was good that these had a kickin’ glaze. The glaze is essential. Do not skimp. The cookies are soft and fluffy and not entirely flavorless on their own though. Ricotta will do that for you.

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Cheers to cheery lemon and impulse buys,


Lemon Ricotta Cookies

Adapted from The Church Cook

2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 stick (8 tablespoons)  butter, softened
1 1/4 cups granulated sugar (I used organic cane sugar)
1 whole egg
7.5 ounces ricotta cheese
1 1/2 tablespoons lemon juice (I used organic)
1/2 teaspoon lemon zest

1/2 cup powdered sugar
1 1/2 tablespoons lemon juice
1/2 teaspoon lemon zest

Preheat the oven to 375 degrees F.

Combine the butter and sugar in a mixing bowl. Beat the butter and sugar until light and fluffy, about 3 minutes in an electric mixer. Add the egg, beating on medium speed until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat on medium to combine. Stir in the dry ingredients. Do not over mix.

Line two baking sheets with parchment paper. Spoon the dough (about 2 tablespoons per cookie) onto the baking sheets. Bake for around 12 minutes, until slightly golden at the edges. Remove from the oven and transfer to a wire rack to cool.

For the glaze, combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cooled cookie and use the back of the spoon to gently spread the glaze. Let the glaze harden for about an hour before storing the cookies.

Social Fail: A Digital Flip Book

Social Fail

A Digital Flip Book

by Lauren

Once upon a time…

The End.

Pipe Dream #32: To Find My “Soulmate” – Gingersnaps

I’m giving these Gingersnaps a capital G because they are the quintessential gingersnap recipe. You need never search for another. These gingersnaps will finish your sentences. It will feel weird when they are not around. They will be the bees to your knees. Soulmate Gingersnaps.

P.S. I can so tell it is wedding season right now.

Back when I was in college, my friends and I maybe used to do fun college kid things like spray painting Biblically-inspired graffiti for all the heroin addicts hanging out by the river and raiding the Alumni fountain for peoples’ wishes. (We bought a Twix bar, and it was delicious.) Often, we would all end up at my place post-adventure and I would make Gingersnaps.

Sidenote, I hate saying “back when I was in college” like I’m old now. Not going to do that anymore. Sorry.

I also make them per request on a regular basis. I also make them on rainy days when my body is craving molasses. (What? Your body doesn’t crave molasses every three weeks or so?) I didn’t have any ginger a few times, so I used an extra teaspoon of cinnamon in its place. No one mentioned it.

Sometimes, I have this hostessing thing that emerges with me when I’m around people. Like I’ll have to make things for people to eat. I think it’s my German heritage or something (Eat more, Augustus!). These are originally my Grandma’s recipe, which I took from a family cookbook last year.

I’ll keep these forever.

‘Til death do us part,


Soulmate Gingersnaps

3/4 cup (12 tablespoons) butter

1 cup sugar

2 eggs

¼ cup molasses

2 cups flour

2 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon ground ginger (or substitute an extra heaping teaspoon of cinnamon)

Preheat oven to 350 degrees F.

Cream the butter and sugar. Add eggs, one at a time, beating until well incorporated. Stir in the molasses.

Sift together the dry ingredients together, or cheat and just dump in the flour and the other dry ingredients on top of it. Mix well, and drop by rounded teaspoonfuls onto a baking sheet.

Bake for 10-12 minutes and let cool on baking sheet for a bit before transferring them to a wire rack.

Note: If you want them to get a bit harder like traditional gingersnaps, bake them for the full 12 minutes. I don’t like crunchy cookies, so I sometimes take them out at 7 minutes. Probably I won’t get salmonella poisoning or whatever disease I might get from undercooked cookies.

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