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Christmas Cookies

Easy Holiday Recipes

Schokokipferl | JavaCupcake.com #OXOGoodCookies

Schokokipferl

With the holiday cookie season right around the corner, these traditional chocolate German cookies called Schokokipferl, will make the perfect addition to your cookie baking this season!

Schokokipferl | JavaCupcake.com #OXOGoodCookies

I love holiday baking and I especially love making Christmas cookies!  Last week I saw a magazine at the German gas station that was filled with only German Christmas baking.  Everything from cookies to bars to muffins and cakes.  So naturally, I had to buy it.  In this magazine was this recipe for a chocolate version of one of my favorite German holiday cookies, Kipferl.

Schokokipferl | JavaCupcake.com #OXOGoodCookies

Traditionally,  Kipferl are vanilla flavored and covered in powdered or granulated sugar.   For this recipe, however, cocoa powder is added to the simple dough and it is covered in drizzles of white and milk chocolate.

Simple yet so incredibly delicious!

You know what else is great about cookies?  The tools you use to make them!  OXO products for baking are some of my favorites and they recently sent me 3 new items to try out!

Schokokipferl | JavaCupcake.com #OXOGoodCookies

I love love love love this sheet pan.  I was a bit reluctant at first not to put any parchment paper on it but I am happy to say that none of my cookies stuck to the pan!  The grooved bottom of the pan worked amazingly well to give my cookies a beautiful brown bottom without burning or sticking!

I’ve never owned a cookie scoop before, so I was anxious to try it out with these cookies.  I probably didn’t need to use it, but it worked great to portion out the sizes of the cookies.

Schokokipferl | JavaCupcake.com #OXOGoodCookies

The OXO Cookie Spatula is the perfect size for transferring cookies from the baking pan to the cooling rack.  It fits one cookie perfectly and doesn’t scrape the pan.

JavaCupcake.com #OXOGoodCookiesCookies for Kids’ Cancer was founded by two OXOnians (OXO employees) who were inspired by their son Liam’s battle with pediatric cancer, a disease which claims the lives of more children in the US than any other disease. Cookies for Kids’ Cancer provides inspiration and support to allow anyone to easily get involved in fundraising to find a cure for pediatric cancer.

OXOnians regard each other as family. The news of Liam’s diagnosis hit them hard and they have been personally involved with this worthy organization from the beginning. As a formal show of support, in 2015, OXO will donate up to $100,000* to support Cookies for Kids’ Cancer.

So run out to the store, buy any OXO product with this green Cookies for Kids’ Cancer sticker on it and OXO will donate money to help find a cure for pediatric cancer.  Then bake these Schokokipferl and share them with those you love during the holiday season.

Cookies for Kids’ Cancer is a recognized 501c(3) public charity duly incorporated under the laws of the state of New Jersey. Your donations are tax-deductible to the fullest extent allowable by law. 100% of proceeds raised by Cookies for Kids’ Cancer fund pediatric cancer research.
OXO will be donating $100 to Cookies for Kids’ Cancer for each blog post dedicated to this campaign in October (up to our $100,000 commitment*.)
*In 2015, OXO will donate up to $100,000 to Cookies for Kids’ Cancer through product proceeds, bake sale matches and other fundraising efforts.
Although I was compensated by OXO with product for this post, all opinions are my own. 

Schokokipferl

Schokokipferl

Yield: 2 dozen
Prep Time: 4 hours
Cook Time: 14 minutes
Total Time: 4 hours 14 minutes

Ingredients

Cookies

  • 100g ground Hazelnuts
  • 150g all-purpose flour (or 405 flour)
  • 100g powdered sugar
  • 20g dark chocolate cocoa powder
  • pinch of salt
  • 150g unsalted butter, cold and cubed
  • 2 egg yolks, cold
  • 50g white chocolate
  • 50g milk chocolate
  • 2 Tbsp heavy cream, divided
  • 1 tsp butter, divided

Supplies

  • OXO Non-Stick Half Sheet Pan
  • OXO Medium Cookie Scoop
  • OXO Cookie Spatula

Instructions

  1. Sift together the flour, powdered sugar, cocoa powder and salt into the bowl of a food processor.
  2. Cut the butter into cubes and add it to the flour mixture and process on low until the butter has been cut into small pieces and the mixture resembles a coarse meal.
  3. Add the egg yolks and process until the mixture comes together and a dough ball forms.
  4. Form the dough into a ball and wrap it in plastic wrap. Press is slightly to flatten. Chill for at least 1 hour in the refrigerator.
  5. Preheat oven to 350F degrees.
  6. Get out your OXO Non-Stick Half Sheet Pan and set it aside. No need to line with parchment paper or use non-stick spray.
  7. Lightly dust your work surface with powdered sugar. Remove the dough from the refrigerator and place on your work surface.
  8. Using the OXO Medium Cookie Scoop, scoop 1 heaping ball of dough. Roll the dough into a 2 cm thick log and cut it in half.
  9. Schokokipferl | JavaCupcake.com #OXOGoodCookies
  10. Roll each piece a bit on the ends to make them smaller and come to a soft point. Fold the dough into a crescent moon shape (the traditional Kipferl form). Repeat with the remaining dough.
  11. Place each cookie on the OXO Non-Stick Half Sheet Pan and bake for 12-14 minutes or until firm.
  12. Allow the cookies to cool on the pan for 5 minutes before removing with the OXO Cookie Spatula to a wire rack to cool completely.
  13. Once the cookies are cool, prepare the chocolates. Heat each chocolate plus 1 Tbsp of heavy cream & 1/2 tsp of butter in separate microwave safe bowls in 30 second increments until melted. Stir the chocolate after each time int he microwave.
  14. Pour the melted chocolate into a ziplock bag. Cut the tip off the bag and drizzle each chocolate over the cookies. Let the cookies set several hours until the chocolate is firm.

Notes

The way I rolled & cut the dough makes large Kipferl. If you want a more traditional German cookie, roll the dough into smaller 1cm pieces before forming and baking.

 

Gluten-free Spritz Cookies | JavaCupcake.com

Gluten Free Spritz Cookies

Celebrate the holiday season with all your friends and family with these delicious gluten-free Spritz cookies!

Gluten-free Spritz Cookies | JavaCupcake.com

No one in my family needs to eat gluten-free, so I don’t typically buy the ingredients necessary to bake that way.  Recently, my good friend Rachel of the blog Glitter & Bow decided to change her diet and eat according to her blood-type.  One of the changes she implemented was cutting out gluten.

This made things (selfishly) hard for me this Christmas because I love giving the gift of baked yummies as gifts.  I gifted her a loaf of gingerbread, but sadly she couldn’t enjoy any of it.  Her husband however did, so it didn’t go to waste.  I knew I needed to bake my friend something she could eat and enjoy! Spritz cookies have very few ingredients, so I thought they’d be perfect to try out as gluten-free.

Gluten-free Spritz Cookies | JavaCupcake.com

My friend Deb had given me a bag of Cup 4 Cup gluten-free flour a while back and I had yet to bake with it, so I thought this was the perfect time to do so.  These cookies cake out almost perfect!  I had to adjust the baking time down after the first batch in the oven because they bake very quickly.

I also think next time, I’ll double the amount of almond extract I use.  I love a spritz cookie that packs a huge flavor punch.  But don’t let that deter you from making these spritz, they were so delish!  I could barely tell the difference in texture and flavor!

Gluten-free Spritz Cookies | JavaCupcake.com

A little more about Cup4Cup from their website

“Our founder, Chef Lena Kwak, developed Cup4Cup while serving as Research and Development Chef in the kitchen of the famed French Laundry in Yountville, CA. She and her mentor, Chef and Owner Thomas Keller, knew they had stumbled upon something special when a guest tasted Lena’s gluten-free brioche and cried with joy because she hadn’t tasted bread in seven years. They knew this was a product that had to be shared.

Today, Cup4Cup isn’t just great-tasting gluten-free flour, it’s a great-tasting flour for everyone. Our name comes from Cup4Cup’s ingenious ability to replace all-purpose flour and whole wheat flour (with our new Wholesome Cup4Cup) in traditional recipes, cup for cup, which makes it simple to translate your favorite recipes for everything from cookies to biscuits, cakes to quick breads, and never know the difference.”

Gluten-free Spritz Cookies | JavaCupcake.com

You can also connect with Cup4Cup on Facebook, Instagram and Twitter!

I also wanted to try the recipe with almond flour, since I had baked with it before and thought the almond flavor would be awesome.  The almond flour I used was a German brand, which is a lot less expensive than what you can buy in the states.  The almond flour spritz spread a lot when baking, had a cakey texture, fell apart and just were not pretty.  I won’t be sharing that recipe today.  🙂

So, since the almond flour did not work at all in this cookie recipe, I think I’ll just stick to using Cup4Cup in the future!  It’s an amazing alternative to all-purpose flour for our gluten-free friends and family!

Gluten-free Spritz Cookies | JavaCupcake.com

Giveaway!

And to get you excited for gluten-free baking, Cup4Cup is giving away 2 of their amazing products to one JavaCupcake reader!

One person will win:

To enter, simply fill out the information below!  Giveaway open to those with USA mailing addresses only.  Winner will be chosen Jan. 30, 2014.

Gluten Free Spritz Cookies (with gluten-free flour)

Gluten Free Spritz Cookies (with gluten-free flour)

Ingredients

  • 1/2 cup (8oz or 113g) unsalted butter
  • 1/3 cup (70g) granulated sugar
  • 25-27g egg yolk (about 1 1/2 egg yolks), lightly beaten
  • 1/2 tsp almond extract
  • 1 tsp heavy cream or whole milk
  • 185g Cup4Cup Original Gluten-free Flour Blend, sifted
  • Wilton Leaf Green gel food colorin
  • Wilton candy holly leaves & red balls
  • Cookie press with wreath cutout

Instructions

  1. Preheat oven to 400F degrees.
  2. In the bowl of a stand mixer with the paddle attachment, cream together the butter and sugar.
  3. Add the egg yolk, cream and extract and mix until combined. Scrape the sides of the bowl.
  4. Slowly add the gluten-free flour and mix until completely incorporated. Add 2-4tsp more flour until the dough no longer sticks to the paddle attachment.
  5. Fill the cookie press fitted with the wreath cut out with the dough and chill for 10 minutes in the freezer.
  6. Press the dough onto a baking sheet. Do not line or grease the baking sheet - the cookies will not stick to it if you do.
  7. Place the holly leaves and red balls on the each wreath.
  8. Bake for 4 minutes or until the bottom begins to brown.
  9. Cool on the baking sheet for a minimum of 5 minutes before removing carefully to a wire rack to cool completely.

Notes

Helpful Tips:
Measure all ingredients carefully and by weight. This will ensure the proper consistency of the dough to make the perfect spritz cookie.

If the dough is sticking to the cookie press, try these tips..
-Add a teaspoon of flour at a time and mix into the dough until the dough no longer sticks to the beater.
-Chill the dough until firm.
-Do not line the baking sheet with any paper or grease. The dough needs the surface of the baking sheet to stick to.

Make sure to allow the cookies to almost cool completely on the baking sheet before removing them. The gluten-free flour is very fragile and the cookies will break if you try to move them too quickly.

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Easy Holiday Chocolate Chip Cookies

Kick things up a notch for the holidays by baking these Easy Holiday Chocolate Chip Cookies!  A festive twist on a classic cookie perfect for your Christmas cookie plate!

Easy Holiday Chocolate Chip Cookies | JavaCupcake.com

I’m super excited to be participating in The Great Food Blogger Cookie Swap for the fourth year in a row!  Check out 2013’s Apple Snickerdoodles, 2012’s Candy Cane Crinkle Blossoms and 2011’s Grinch Cookies!

This year I’ve taken my favorite chocolate chip cookie recipe and gave it a special holiday twist!  I added a few spices like cinnamon and nutmeg and decorated them in festive red and green colors!  A touch of sprinkles on the top brings it all together!

Easy Holiday Chocolate Chip Cookies | JavaCupcake.com

Sometimes, it feels as though Christmas cookies need to be super fancy and creative in order to be made during the holidays.  Not true!  I love these chocolate chip cookies any time of the year because they’re simply perfect!

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The 4rd Annual Great Food Blogger Cookie Swap, hosted by Lindsay of Love & Olive Oil and Julie of The Little Kitchen brings together food bloggers from around the world in celebration of all things cookie. Last year we had over 620 bloggers participate and raised over $14,000 for Cookies for Kids’ Cancer. That’s a lot of cookies doing a lot of good!

For more info or if you want to participate next year, visit The Great Food Blogger Cookie Swap‘s website!

Easy Holiday Chocolate Chip Cookies | JavaCupcake.com

This year my Easy Holiday Chocolate Chip Cookies went to The Chocolate Cult, Sweet Potato Bites and NY FoodGasm!  I hope they enjoyed these cookies as much as I did!

Since it’s a swap, I also got cookies too!  I received Brown Butter Chocolate Chip Cookies with Sea Salt from Sophia at NY FoodGasm (which were my FAVORITE – I didn’t share these at all with my family!).  And I got Salted Chocolate & Caramel Shortbread Cookies which my husband immediately stole and took to work to share with his soldiers from Heather at Majorly Delicious! Finally, were Oatmeal Lace Cookies from Marjory at The Dinner Mom – delicate and delicious! They were all so yum!

I can’t wait until next years swap!

Easy Holiday Chocolate Chip Cookies

Yield: 7-8 dozen cookies
Prep Time: 4 hours
Cook Time: 12 minutes
Total Time: 4 hours 12 minutes

Ingredients

  • 4 1/2 cups (590g) all-purpose flour
  • 2tsp (10g) baking soda
  • 3tsp (10g) corn starch
  • 1tsp (5g) salt
  • 1/2tsp (2g) nutmeg
  • 1tsp (3g) cinnamon
  • 1 cup (200g) light brown sugar
  • 1 1/2 cups (325g) granulated sugar
  • 24Tbsp (340g) unsalted butter, melted
  • 2Tbsp (25g) vanilla extract
  • 2 eggs + 2 egg yolks (155g total)
  • 16oz bag of holiday colors chocolate chips
  • Red, green and white nonpareils (sprinkles)

Instructions

  1. In a large bowl, whisk together the flour, baking soda, corn starch, salt, nutmeg, and cinnamon.
  2. In a medium bowl, whisk together the sugars until no more clumps remain. Add the melted butter and vanilla and whisk until smooth.
  3. One at a time, whisk in the eggs and continue to whisk until completely incorporated.
  4. Pour the wet mixture into the dry mixture and whisk/blend until smooth and no clumps remain. The dough will be thick and sticky.
  5. Add the holiday chocolate chips and fold until evenly distributed.
  6. Cover with plastic wrap and freeze for 2-3 hours or until the dough is firm. Alternately, you can chill the dough in the fridge overnight.
  7. Once the dough is cold, preheat your oven to 350F degrees and line two baking sheets with parchment paper.
  8. Roll a 1in ball of dough in your hand and flatten slightly. Press the top of the ball into the nonpareils until lightly covered. You don't want too many sprinkles on top, so brush off any extra. Place the dough on the prepared baking sheet.
  9. Bake each tray for about 12 minutes or until the edges are lightly golden. Do not overbake! The cookies will puff up during baking but will collapse while cooling.
  10. Allow the cookies to cool on the baking sheet for 2 minutes before removing to a wire rack to cool completely.
  11. Store in an air tight container for up to 3 days.

Peppermint Chocolate Cookies - peppermint & chocolate cookie covered in white chocolate and sprinkled with crushed peppermint candies | JavaCupcake.com

12 Days of Cookies – Day 12: Peppermint Chocolate Cookies

Crisp chocolate & peppermint cookies covered in smooth white chocolate and topped with peppermint candy make these Peppermint Chocolate Cookies the perfect Christmas treat!

Peppermint Chocolate Cookies - peppermint & chocolate cookie covered in white chocolate and sprinkled with crushed peppermint candies | JavaCupcake.com

We’ve finally made it to the end of 12 Days of Cookies!  It’s been such a fun month sharing with you some of my favorite Christmas and holiday cookies that I’m almost sad to see it end!

Ha! Just kidding.  Making 12 types cookies all at once was hard and very time consuming!  But, the pay off was oh-so-delicious! And I was able to share holiday boxes filled to the brim with these cookies with Emily’s teachers and office staff at her school.  They, of course, loved it and ranted and raved over how delicious they all were!  It’s quite something to see a box with a dozen different kinds of cookies and know that one person made them!

Peppermint Chocolate Cookies - peppermint & chocolate cookie covered in white chocolate and sprinkled with crushed peppermint candies | JavaCupcake.com

This final day of cookies brings you one cookie with two classic holiday flavors.  Chocolate & peppermint.   You really can’t go wrong with this combination.   The cookie is a crisp and crunchy dark chocolate & peppermint cookie that’s similar to cookie part of a Girl Scout Thin Mint cookie.  It’s then covered in creamy white chocolate and garnished with crushed peppermint candy.  These delicious Peppermint Chocolate Cookies will surely please the kids and grown-ups in your family!

Although my cookies are hardly”perfect” looking – I quite like the messiness of them.  I think it makes them look homemade, real and like I really put heart into making them.   I think they’re perfect!

Peppermint Chocolate Cookies - peppermint & chocolate cookie covered in white chocolate and sprinkled with crushed peppermint candies | JavaCupcake.com

If you’ve missed out on any of the cookies in the 12 Days of Cookies, make sure to check out the main page where you can see photos and links to all the cookies!  If you have made any of these cookies, I’d really love to see them!  Post a picture on my Facebook wall or send me an email!  It really warms my heart knowing that my recipes have added some joy to you and your family this holiday season!

So… from my family to yours, I’d like to wish you all a very Merry Christmas and Happy Holidays!

Peppermint Chocolate Cookies

Peppermint Chocolate Cookies

Yield: 3-4 dozen cookies
Prep Time: 2 hours
Cook Time: 11 minutes
Total Time: 2 hours 11 minutes

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup dark chocolate cocoa powder
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 5 Tbsp unsalted butter, room temperature
  • 3/4 cup sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 tsp peppermint extract
  • 30 peppermint candies, crushed
  • 2 pounds white chocolate, coarsely chopped

Instructions

  1. Preheat oven to 325 F degrees. Line baking sheet with parchment paper.
  2. In a medium bowl, sift together flour, cocoa powder, baking soda, baking powder and salt.
  3. In the bowl of your stand mixer, cream together the butter and sugar on high for 1-2 minutes.
  4. Add egg and egg yolk and mix until well incorporated. Scrape the sides and bottom of the bowl.
  5. Beat in the peppermint extract.
  6. In two parts, add the flour mixture and mix on medium speed until just incorporated.
  7. With your hands, form the dough into a large disc and cut in half. Wrap each half in plastic wrap and freeze for 1 hour or refrigerate for 4 hours.
  8. Onto a floured surface, roll out the dough to 1/8" thickness.
  9. Using a 2" round cookie cutter, cut out discs of dough. Place the cut dough onto the cookie sheet and freeze until firm - about 10-15 minutes.
  10. Bake for 11-13 minutes or until the cookies are dry to the touch and are not soft in the center. Remove to a wire rack to cool completely.
  11. Line a baking sheet with wax paper.
  12. In a double broiler, melt the white chocolate until smooth.
  13. Dunk cooled cookies in the melted white chocolate until completely covered. Tap off the excess chocolate and scrape off the excess chocolate from the bottom of each cookie. Place them on the prepared baking sheet.
  14. Sprinkle the top of the chocolate covered cookies with crushed peppermint candies.
  15. Refrigerate until set. Store in an air tight container for up to 2 weeks.

Notes

Recipe from Mimi's Kitchen

Want more cookies?

Check out the main page for the 12 Days of Cookies and you’ll find the links to all the recipes!

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Lemon Ricotta Cookies | JavaCupcake.com

12 Days of Cookies – Day 11: Lemon Ricotta Cookies

Cake-like cookies made with fresh lemon and ricotta then topped with a tart lemon glaze make these Lemon Ricotta Cookies an irresistible holiday treat!

Lemon Ricotta Cookies | JavaCupcake.com

I can’t take credit for this recipe.  In fact, I had never heard of Lemon Ricotta Cookies before I made them this holiday season.  When preparing for this series, I asked several of my friends what their favorite family Christmas cookies were and these were the only ones I’d never heard of before!

The recipe comes from my friend Sarah.  Miss Sarah as my daughter calls her.  Our husband’s work together and are both deployed to Afghanistan with 2nd Cavalry Regiment right now.   It’s comforting to have a friend whose husband is doing the exact same thing mine is… it’s like having someone who can understand exactly what you’re feeling about a subject that very few people know anything about.  That’s a quality to find in a friend when you’re the spouse of a soldier.

sarah-betsy

This picture was taken shortly after our husband’s left for Afghanistan.  Sarah and I got together with a couple other ladies to put together a big football themed care package for our husbands and the rest of their platoon.   Usually when Sarah and I get together it’s for coffee and for our kids to play… she’s got two little ladies who like to come over and play with my little Matty.   Kids get to play, Mommies get to relax and chat.  Win win.

If I can recall what Sarah told me… the recipe for these Lemon Ricotta Cookies came from her Grandmother.  Sarah let me borrow the recipe card with the hand written ingredients and directions and I took great pride in keeping her family heirloom safe and sound while I made these cookies.

These cookies are very soft and almost like little pillows of cake.  Pillows of cake covered in sweet yet tart lemon icing.  They are packed full of fresh lemon flavor and the ricotta really adds a richness that compliments the cookie perfectly.

Lemon Ricotta Cookies | JavaCupcake.com

For such a simple looking cookie, this recipe really packs a punch when it comes to flavor.  Out of all the cookies I made this season, these lemon ricotta cookies I think are going to be one I make every year.  A real winner.

Thanks to Sarah for sharing this recipe with me!  I’m really honored to be able to share this recipe with my readers!

Enjoy!

Lemon Ricotta Cookies

Lemon Ricotta Cookies

Yield: 3-4 dozen cookies
Prep Time: 10 minutes
Cook Time: 11 minutes
Total Time: 21 minutes

Ingredients

Cookies

  • 2 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 cup unsalted butter, room temperature
  • 2 cups sugar
  • 2 eggs
  • 15oz whole milk ricotta
  • juice of 1 lemon
  • zest of 1 lemon

Glaze

  • 1 1/2 cups powdered sugar
  • the juice of 1 lemon
  • zest of 1 lemon
  • water

Instructions

Cookies

  1. Preheat oven to 375 F degrees. Line cookie sheets with parchment paper.
  2. Whisk together flour, baking powder, and salt. Set aside.
  3. In the bowl of your stand mixer, add the sugar and lemon zest and mix until the oils of the zest have incorporated with the sugar - about 1 minute.
  4. Add the butter and cream for 2 minutes.
  5. Mix in the eggs, one at a time, scraping the sides of the bowl after each addition.
  6. Add the ricotta and lemon juice. Mix until just combined, you want to see a few chunks of ricotta in the batter.
  7. Fold in the flour and stir by hand until incorporated.
  8. Drop 2 Tbsp of dough onto the prepared cookie sheet. 12 drops of dough should fit on the sheet.
  9. Bake for 11-13 minutes or until the edges begin to brown. DO NOT OVER BAKE.
  10. Leave on the cookie sheet for about 2 minutes before removing to a wire rack to cool completely before glazing.

Glaze

  1. In a small bowl, whisk together the powdered sugar, half the lemon juice and zest until smooth. If the glaze is thick enough to spread at this point, do not add any more juice or the water. If it's too thick add more juice until it's a consistency you like. After the juice is gone, add water until you reach your desired consistency. Adding too much water/lemon will make the gaze too runny, so start with a small amount.
  2. Spoon 1/2 tsp of glaze on the top of each cookie and use the back of a spoon to gently spread over the cookie.
  3. Let set for 2 hours before serving.

Lemon Ricotta Cookies

Lemon Ricotta Cookies

Yield: 3-4 dozen cookies
Prep Time: 10 minutes
Cook Time: 11 minutes
Total Time: 21 minutes

Ingredients

Cookies

  • 2 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 cup unsalted butter, room temperature
  • 2 cups sugar
  • 2 eggs
  • 15oz whole milk ricotta
  • juice of 1 lemon
  • zest of 1 lemon

Glaze

  • 1 1/2 cups powdered sugar
  • the juice of 1 lemon
  • zest of 1 lemon
  • water

Instructions

Cookies

  1. Preheat oven to 375 F degrees. Line cookie sheets with parchment paper.
  2. Whisk together flour, baking powder, and salt. Set aside.
  3. In the bowl of your stand mixer, add the sugar and lemon zest and mix until the oils of the zest have incorporated with the sugar - about 1 minute.
  4. Add the butter and cream for 2 minutes.
  5. Mix in the eggs, one at a time, scraping the sides of the bowl after each addition.
  6. Add the ricotta and lemon juice. Mix until just combined, you want to see a few chunks of ricotta in the batter.
  7. Fold in the flour and stir by hand until incorporated.
  8. Drop 2 Tbsp of dough onto the prepared cookie sheet. 12 drops of dough should fit on the sheet.
  9. Bake for 11-13 minutes or until the edges begin to brown. DO NOT OVER BAKE.
  10. Leave on the cookie sheet for about 2 minutes before removing to a wire rack to cool completely before glazing.

Glaze

  1. In a small bowl, whisk together the powdered sugar, half the lemon juice and zest until smooth. If the glaze is thick enough to spread at this point, do not add any more juice or the water. If it's too thick add more juice until it's a consistency you like. After the juice is gone, add water until you reach your desired consistency. Adding too much water/lemon will make the gaze too runny, so start with a small amount.
  2. Spoon 1/2 tsp of glaze on the top of each cookie and use the back of a spoon to gently spread over the cookie.
  3. Let set for 2 hours before serving.

Want more cookies?

Check out the main page for the 12 Days of Cookies and you’ll find the links to all the recipes! Next cookie will be posted tomorrow!

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