Monthly Archives: December 2020

Limoncello Ricotta Cookies

Hi Everyone,

Day # 4 of Christmas Cookies …

Today I am featuring, Limoncello-Glazed Ricotta Cookies. 

I received this recipe from John Amato who is the admin for “Italian Desserts” website. This cookie is a keeper. Light and delicate with a hint of lemon.

This cookie recipe is dedicated to my dearest Cousin Dan who loves Limoncello as much as I do.

Click photo to enlarge

Limoncello-Glazed Ricotta Drops

Prep Time: 10 minutes Cook Time: 15 minutes Yield: about 3 dozen. 

These ricotta cheese cookies bake up cake-like, light and moist. They’re always a favorite with adults because they’re not too sweet, and the limoncello adds plenty of lemony tang without any pronounced alcohol flavor. Try serving them with espresso as a light dessert after a heavy meal.

Ingredients:

  • 2 cups all-purpose flour
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1 cup granulated sugar
  • 1 egg, beaten
  • 1 cup ricotta cheese (Use a good Italian ricotta in the can sold in Uncle Giuseppe’s or Italian delis. Supermarket ricotta is too wet).
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract
  • 1 tablespoon limoncello liqueur
  • 1 teaspoon lemon zest
  • Glaze:
  • 3/4 cup confectioners’ sugar
  • 2 tablespoons limoncello liqueur
  • Grated lemon zest (optional)

Preparation:

Preheat oven to 350°F.

In a medium bowl, whisk together flour, baking powder, baking soda and salt and set aside.

In large mixing bowl, cream together the butter and sugar. Add the egg and beat until the mixture become light and fluffy. Beat in the ricotta, vanilla extract, lemon extract, limoncello liqueur and lemon zest.

Add in the flour mixture and beat until well combined. Don’t over mix. Drop the dough using a tablespoon sized cookie scoop onto a parchment-lined baking sheet. Bake for 12 to 13 minutes until cookies appear set and edges turn a pale golden brown.

Let cool for 2 minutes on the baking sheet, then transfer to a wire rack. Allow to cool completely before glazing.

In small bowl, mix the confectioners’ sugar with 1 tablespoon of the limoncello. Slowly add up to 1 more tablespoon of the liqueur until the glaze reaches a spreading consistency. You may need to add a drop of water. Spread the glaze on the cookies using a butter knife.

If desired, sprinkle with a bit of lemon zest while the glaze is still moist. Arrange in a single layer and allow the glaze to dry completely before covering. Store in refrigerator and bring to room temperature before serving.

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Until my next post, make every day a celebration!

Stay well, 

Diane

Thank you for visiting my blog and ask your family and friends to join DishingwithDiane.com and become part of the family!

Once you become a member, you’ll never miss a post.

Also, continue to send me your comments and emails, I LOVE hearing from you.

Tri-Color Christmas Cream Cheese Cookies

Hi Everyone,

Day # 3 of Christmas Cookies ..

Today’s featured cookie is Tri-Color Christmas Cream Cheese Cookie.

 I took this recipe off of Pinterest and I have to be honest, I suffered with this. The dough was very sticky and took me much longer to prepare than I expected. The taste is fantastic, so please don’t be discouraged by my lack of baking abilities. A better more experienced baker would know how to handle this problem.

I think they look so beautiful on the cookie tray. They just scream Christmas.

CHRISTMAS CHEESECAKE COOKIES

prep 10 mins –cook 10 mins – inactive 15 mins- total 35 mins

author sam @ the culinary compass- yield 44 cookies

These Christmas Cheesecake Cookies are the perfect, festive cookie to feed to Santa!

INGREDIENTS

  • 8 oz. cream cheese (room temperature)
  • 1/2 cup butter (room temperature)
  • 1 1/4 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • Red and green food coloring
  • 1/2 teaspoon peppermint extract
  • Optional: powdered sugar

INSTRUCTIONS

  1. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
  2. Beat cream cheese and butter together at high speed until fluffy and smooth; 1-2 minutes. Add sugar to the butter mixture and beat until fully incorporated and fluffy; 1-2 minutes. Beat in the eggs and vanilla; 1 minute.
  3. In a separate, medium-sized bowl, whisk together the flour, baking powder and salt. Gradually add the dry ingredients to the butter mixture and stir just until incorporated. Do not over-mix.
  4. Separate the dough into three small bowls. Refrigerate for 15 minutes.
  5. Once chilled, add in food coloring and incorporate into the dough until your desired color is reached. Add the peppermint extract to the dough you’ll be adding the green food coloring to. Dough will still be sticky, but easier to work with! If you find it’s hard to work with, put back in the refrigerator for a few minutes.
  6. To create a cookie, take 1/2 tbsp. of each color dough into your hands and roll together between the palms of your hands to create the marbling effect of your choice. Be careful to not over incorporate to avoid mixing the colors too much. Repeat for the rest of the dough and place on prepared baking sheets.
  7. Bake at 350 degrees for 10-11 minutes. Cookies should be light in color, not browned, and just starting to brown on the bottom. *Length of baking time may vary from oven to oven.
  8. Cool cookies on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
  9. Optional: Dust with powdered sugar!

NOTES

  • Store in a tightly sealed container for up to a week, or in the freezer for up to 3 months.
  • The vanilla smooths out the flavor, but for a more tart, cheesy flavor, add a teaspoon of lemon juice or no extracts at all. The peppermint can also be left out or replaced.
  • Do not overbake. This can cause the cookies to come out drier and biscuit like.

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Until my next post, make every day a celebration!

Stay well, 

Diane

Thank you for visiting my blog and ask your family and friends to join DishingwithDiane.com and become part of the family!

Once you become a member, you’ll never miss a post.

Also, continue to send me your comments and emails, I LOVE hearing from you.

Raspberry Almond Shortbread Thumbprint Cookies

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Hi Everyone,

Day # 2 of Holiday Baking

Today I am featuring one of my Favorite Christmas Cookies. The perfect addition to any cookie tray.

Raspberry Almond Shortbread Thumbprint Cookies

Prep Time: 30 minutes- Cook Time: 30 minutes- Total Time: 1 hour 20 minutes

Servings: 36 cookies

Ingredients:

  • 1/4 tsp salt
  • 2 cups + 2 Tbsp. all-purpose flour*
  • 1 cup unsalted butter, cold and diced into 1 Tbsp. pieces
  • 2/3 cup granulated sugar
  • 1/2 tsp almond extract **
  • 1/2 cup raspberry jam, seedless if preferred
  • **I substituted amaretto for the almond extract and it was 2 tbsp. of amaretto for every ½ tsp of extract.

*To measure flour, scoop with a measuring cup and level with a butter knife. Don’t whisk or sift first and don’t spoon into the measuring cup.

Glaze (optional)

  • 1 cup (124g) powdered sugar
  • 1 tsp almond extract
  • 2 – 4 tsp water

Instructions:

  1. Preheat oven to 350 degrees. In a mixing bowl whisk together flour and salt, set aside.
  2. In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter and sugar until combined (it will take a minute or two since the butter is cold. If you don’t have a paddle attachment that constantly scrapes bowl, then occasionally stop mixer and scrape down sides and bottom of bowl). Mix in almond extract then add in flour blend until mixture comes together (it will take a bit of mixing since the butter is cold, so be patient, it will seem really dry at first).
  3. Shape dough into 1-inch balls, about 1 Tbsp each, and place 2-inches apart on ungreased baking sheets. Make a small indentation with thumb or forefinger or cork in each cookie (large enough to fit 1/4 – 1/2 tsp of jam). Fill each with 1/4 – 1/2 tsp jam. Chill in refrigerator 20 minutes (or freezer for 10 minutes). Bake in preheated oven 14 – 18 minutes.
  4. Cool several minutes on baking sheet then transfer to a wire rack to cool (at this point you can add a little more jam if you’d like to, it just won’t be set like the other is). Drizzle cookies with glaze when when cool. Store cookies in an airtight container.
  5. For the glaze:
  6. Whisk all glaze ingredients together in a small mixing bowl, adding enough water to reach desired consistency. Pour or spoon mixture into a sandwich size resealable bag, cut a small tip from one corner and drizzle over cookies.
  7. Recipe source: adapted from both Land O Lakesand MarcieJ’s review on allrecipes.com

Until my next post, make every day a celebration!

Stay well, 

Diane

Thank you for visiting my blog and ask your family and friends to join DishingwithDiane and become part of the family!

Once you become a member, you’ll never miss a post.

Also, continue to send me your comments and emails, I LOVE hearing from you.

Chocolate Crinkle Cookie …

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Hi Everyone,

Just wanted to give you an update and thank you for all the prayers and comments and texts while Bob and I are home recovering from Covid. It is a very tough virus to deal with and we hope you all stay safe and stay well.

You are all our extended family and your care and concern and love have pulled us through the past few weeks.

We no longer have fevers and the aches aren’t as bad as they have been, but we still have no sense of taste and smell and the fatigue doesn’t look as if it’s leaving any time soon. But we are grateful not to be in the hospital and we are feeling blessed that we are home recovering together.

While I have been home, I have started a menu for Christmas Eve and Christmas Day a hundred times and just can’t decide what I will eliminate this year since it will be the two of us and I don’t have that much strength to cook an elaborate meal.

And then my mind went from the Feast of the Seven Fishes fish dinner for Christmas Eve to my favorite part of any meal…. dessert.

I have been going through my cookie recipes and trying to decide this years selections. A few years back, you might remember some of my recipes were featured in the Holiday issue of The List Magazine Long Island.

I wanted to share with you my favorite cookie recipes and maybe it will give you a few new ideas for your dessert table this year. I hope you enjoy them and let me know what you think.

I will be posting a different cookie recipe each day, so come back to check out what’s baking……

Let’s get started.

The ever popular Chocolate Crinkle. I think that this cookie is on everyone’s holiday tray. It’s one of my son’s favorites and I have been baking this for years.

It’s a year round favorite with a deep cocoa flavor- delicious.

Chocolate Crinkle Cookies

INGREDIENTS:

5 ounces UNSWEETENED chocolate, broken into pieces

½ cup (1 stick) unsalted butter

2 cups all purpose flour

2 teaspoons baking powder

¼ tsp salt

4 large eggs

2 cups granulated sugar

1 tsp vanilla extract

Confectioner’s sugar

DIRECTIONS:

  1. Melt chocolate and butter together in the top of a double boiler over simmering water or in a microwave until about ¾ melted. Remove from the heat and stir until completely melted and smooth,
  2. Meanwhile, stir together (or sift) flour, baking powder and salt in a medium bowl
  3. In a large bowl with an electric mixer on hand, beat eggs, granulated sugar and vanilla extract until creamy, about 2 minutes. Whisk chocolate –butter mixture until smooth, and beat into egg mixture until smooth. Add about 1/3 of flour mixture and mix on low. Gradually add remaining flour, mixing just until blended. Dough may be thin; that’s OK because it will firm up upon cooling. Cover with plastic wrap and refrigerate until firm enough to roll into balls, at least 6 hours or overnight.
  4. Preheat oven to 350 degrees. Line the cookie sheets with parchment paper. Sift some confectioners’ sugar into a wide shallow bowl. Roll dough between your palms into 1-inch balls, and then roll in confectioners’ sugar. Place balls 1-inch apart on cookie sheets.
  5. Bake until puffed and crackled in appearance, and surface is dry to the touch, about 12 minutes; centers will still feel somewhat soft. Slide parchment paper onto racks to cool cookies completely. Makes 80 cookies.
  6. Store at room temperature in airtight containers

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Until my next post, make every day a celebration!

Stay well,

Diane

Thank you for visiting my blog.

Ask your family and friends to share, like, comment, and join DishingwithDiane.com and become part of the family!

Once you become a member, you’ll never miss a post.

Also, continue to send me your comments and emails

I Love hearing from you.