Lemon Ricotta Cookies

From Andie Evans

Makes 44 cookies

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

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. Make sure to stir the glaze each time before applying. Dip the top of the cookie in the glaze, let the excess drip off and then flip and rest on cooling rack. Let the glaze harden for about 2 hours.

Orange Julius

From Shirley Evans

1/3 c. frozen OJ concentrate (3 oz.)
1/2 c. milk or rice milk
1/2 c. water
1/4 c. sugar
1/2 tsp. vanilla
5-6 ice cubes, crushed
Combine in blender

Serves 3

Lemon Tea Cookies

From Shirley Evans
Makes 36 cookies

1 2/3 c. AP flour
1/3 c. powdered sugar
1 c. butter, softened
1 tsp vanilla
1 egg
2/3 c. sugar
2-3 tsp. grated lemon zest
1 tsp. cornstarch
1/4 tsp salt
3 Tbsp. lemon juice
1 Tbsp. butter
coconut or powdered sugar

In medium bowl, combine first four ingredients, blend well. Chill dough. Heat oven to 350 degrees. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheet. With thumb or forefinger, make imprint in center of each cookie. Bake at 350 degrees for 8 to 10 minutes or until lightly browned. Immediately remove from cookie sheet, cool. In medium saucepan, combine egg, sugar, lemon zest, lemon juice and butter. Cook over low heat, stirring constantly until smooth and thickened. Cool. Top each cookie with about 1/4 tsp. filling. Sprinkle with coconut or powdered sugar.

To make these Joe-safe, use dairy-free butter.

Buttery Lemon Bars

From Shirley Evans
Makes about 20

1 c. butter, softened
1/2 c. powdered sugar
2 1/3 c. AP flour
4 eggs
2 c. granulated sugar
1 tsp. grated lemon zest
6 Tbsp. lemon juice
1 tsp. baking powder
powdered sugar

In large bowl, beat butter and powdered sugar until creamy; beat in 2 cups of the flour, blending thoroughly. Spread mixture evenly over bottom of well-greased 9 x 13 inch pan. Bake at 350 degrees for 20 minutes.

Meanwhile, in a small bowl, beat eggs until light. Gradually add granulated sugar, beating until mixture is thick and lemon colored. Add lemon peel, lemon juice, remaining 1/3 cup flour and baking powder. Beat until smooth and well combined. (A froth on top of liquid is perfect!)

Pour lemon mixture over baked crust and return to oven; bake for 15 to 20 minutes or until top is pale golden. Place on a rack to cool; while still warm, sift powdered sugar lightly over top. To serve, cut into bars about 2 squares. Store airtight.

To make Joe-safe, use dairy-free butter.

Lemon-Ricotta Hotcakes

Posted by Shirley Evans
From Hell’s Kitchen, Minneapolis

Makes 16

6 egg whites                            
9 egg yolks                        
1/3 c. melted butter

1/2 c. granulated sugar        
1 c. whole milk ricotta                
4 Tbs. lemon zest

1 Tbs.  fresh lemon juice    
1 tsp. kosher salt                               
1/3 c. AP flour 

melted butter (for skillet)

Pour egg whites into the bowl of a stand mixer fitted with a wire whisk attachment and whisk on high speed until firm peaks form. Reduce the speed to low. Slowly add egg yolks, and then gradually add melted butter. Continue whisking on low speed until well incorporated. Stop the mixer, and add sugar, ricotta, lemon zest, lemon  juice, and salt. Whisk on medium speed for 1 minute. Stop the mixer and scrape the sides of the mixing bowl with a rubber spatula. Return the mixer to medium speed, and mix for about 1 minute. Makes about 4 cups.

Refrigerate the batter for a few hours prior to making the hotcakes. This allows the melted butter to firm up slightly in the mix and keeps the batter from spreading out too thin on a hot griddle. Refrigerated in a covered container, this batter will keep safely for up to 3 days.

To cook hotcakes, heat a large skillet over medium high. Brush skillet with melted butter, and drop batter into the hot skillet in 1/4-cup portions. Leave about 2 inches between hotcakes to allow them to spread. Cook until bubbles appear and bottoms are golden brown, about 5 minutes. Flip hotcakes and cook another 2 to 3 minutes. Remove from the skillet.

Garnish the cooked hotcakes with a handful of fresh blackberries, blueberries and quartered strawberries, dust with vanilla powdered sugar and serve with a side of butter and warm maple syrup.