Basketball Lemon Cookies
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 stick unsalted butter, softened
• 2 cups sugar
• 2 eggs
• 1 (15-ounce) container whole milk ricotta cheese
• 3 tablespoons lemon juice
• 1 lemon, zested
Glaze:
• 1 1/2 cups powdered sugar`
• 3 tablespoons lemon juice
• 1 lemon, zested
• Orange food coloring
• Sugar Embellishment
Preheat the oven to 375 degrees F.
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.Add Orange food coloring
Sugar Embellishment
• 2 1/2 cups sugar
• 2/3 cup light corn syrup
• 1/2 cup water
• Cooking spray
Directions
Place the sugar, corn syrup, and water in a 2-quart heavy-bottomed saucepan over medium-high heat. Insert a candy thermometer
or what is known as the "hard crack" stage. Remove from the heat and carefully pour on to a silicone mat
Peel off from mat slowly and decorate your dessert. It is that easy!
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