LEMON RICOTTA COOKIES WITH LEMON GLAZE
With over 900 reviews and a five-star rating, Giada De Laurentiis' Lemon Ricotta Cookies from Everyday Italian on Food Network make for the perfect gift.
Provided by Giada De Laurentiis
Categories dessert
Time 2h50m
Yield 44 cookies
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- Cookies:
- 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.
- 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 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.
LEMONY ALMOND-RICOTTA COOKIES
These cookies are a pillowy mouthful of lemony almond goodness. One any Italian nonna would be proud of!
Provided by thedailygourmet
Categories World Cuisine Recipes European Italian
Time 1h5m
Yield 36
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Beat sugar and butter in a large bowl with an electric mixer on low speed until blended. Increase speed to high and beat until light and fluffy, about 5 minutes. Beat in ricotta cheese, lemon juice, almond extract, lemon zest, and egg on medium speed until well combined. Reduce speed to low. Add flour, baking powder, and salt; beat slowly until a dough forms.
- Drop dough about 2 inches apart onto the prepared baking sheet using a cookie scoop.
- Bake in the preheated oven until cookies are very lightly golden but still soft, 12 to 15 minutes. Remove from oven, transfer to a wire rack, and cool completely before icing, about 30 minutes.
- Stir powdered sugar and lemon juice together in a small bowl to make a smooth icing. Drizzle icing onto the cookies. Set cookies aside to allow icing to dry completely.
Nutrition Facts : Calories 79.7 calories, Carbohydrate 12.8 g, Cholesterol 11.9 mg, Fat 2.8 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 1.7 g, Sodium 55.1 mg, Sugar 7.3 g
LEMON PILLOWS
Make and share this Lemon Pillows recipe from Food.com.
Provided by Zaney1
Categories Dessert
Time 3h31m
Yield 36 cookies
Number Of Ingredients 11
Steps:
- In a large bowl beat margarine and shortening until fluffy.
- Stir in half of the flour, egg, sugar, grated lemon peel, milk, baking powder, vanilla, and salt. Beat until thoroughly combined then stir in remaining half of flour.
- Cover and chill for 3 hours.
- Once dough has chilled preheat oven to 375 degrees.
- Roll chilled dough onto a lightly floured surface to 1/8" thick and cut into 3" rectangles.
- Divide the chocolate candy bar into small rectangles and place one piece on each piece of dough.
- Fold an edge over the chocolate and seal the edges with the tines of a fork.
- Place 1" apart on an ungreased baking sheet and bake for 7 to 8 minutes, or until the edges are firm.
- Cool on the baking sheet for 1 minute before transferring to a wire rack.
Nutrition Facts : Calories 105.9, Fat 5.2, SaturatedFat 2, Cholesterol 6.7, Sodium 40.3, Carbohydrate 13.3, Fiber 0.4, Sugar 7.5, Protein 1.4
LEMON PILLOW CAKE
A make easy white cake from a mix with pockets of lemon filling. Have not tried this yet, but I hope someone beats me to it because it sounds great! Cook time and servings are estimated; check box for actuals.
Provided by Marie
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Mix cake as directed on box and pour into a greased and floured 13 x 9 pan.
- Place spoonfuls of lemon pie filling in blobs over batter.
- Bake as directed on box.
- Cake batter covers blobs to create pockets of lemon filling inside.
- Let cool completely.
- Mix together frosting and cool whip and spread on cake.
- Keep refrigerated.
Nutrition Facts : Calories 311.5, Fat 16.4, SaturatedFat 5.9, Cholesterol 31, Sodium 307.1, Carbohydrate 38.5, Fiber 0.4, Sugar 28.2, Protein 3.2
LEMON PILLOW CAKE BY KATE
This is made using a boxed cake mix. The recipe is from my friend Kate in KY, and these are her comments: "This recipe was posted by my friend Star on the TOH BB. The cake is wonderful. I actually made it into cupcakes, and they were a hit. I placed a 'blob' of lemon pudding on the top but not touching the sides and then put just a really thin layer of batter over that. I suggest the foil cupcake liners."
Provided by Nana Lee
Categories Dessert
Time 55m
Yield 8-12 serving(s)
Number Of Ingredients 7
Steps:
- NOTE:.
- The egg, oil and water measures listed above may not be what is called for by your boxed cake mix. Please use what is called for by your cake mix.
- CAKE:.
- Mix cake as directed on box and pour into a 9x13 pan.
- Place spoonful of lemon pie filling in blobs over batter.
- Bake as directed on the box.
- Let cool completely.
- Cake batter covers blobs, so there will be pockets of lemony filling inside.
- FROSTING:.
- Mix frosting and Cool Whip together and spread on cake.
- This cake needs to be kept refrigerated.
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ITALIAN LEMON COOKIES - THE MONDAY BOX
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Ratings 1Servings 24Cuisine American, ItalianTotal Time 50 mins
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- Preheat the oven to 325°F (163°C). Line the bottom and sides of a 9×13 baking pan* with parchment paper, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!). Set aside.
- Mix the melted butter, sugar, vanilla extract, and salt together in a medium bowl. Add the flour and stir to completely combine. The dough will be thick. Press firmly into prepared pan, making sure the layer of crust is nice and even. Bake for 20-22 minutes or until the edges are lightly browned. Remove from the oven. Using a fork, poke holes all over the top of the warm crust (not all the way through the crust). A new step I swear by, this helps the filling stick and holds the crust in place. Set aside until step 4.
- Sift the sugar and flour together in a large bowl. Whisk in the eggs, then the lemon juice until completely combined.
- Pour filling over warm crust. Bake the bars for 22-26 minutes or until the center is relatively set and no longer jiggles. (Give the pan a light tap with an oven mitt to test.) Remove bars from the oven and cool completely at room temperature. I usually cool them for about 2 hours at room temperature, then stick in the refrigerator for 1-2 more hours until pretty chilled. I recommend serving chilled.
LEMONY RICOTTA PILLOWS - GOOD HOUSEKEEPING
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- Preheat oven to 350 degrees F. From lemon, grate 1 teaspoon zest and squeeze 3 tablespoons juice.
- Add ricotta, eggs and vanilla, beating until combined, stopping and scarping down side of bowl occasionally.
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