My kids and I had fun making these today. They are light, slightly crispy, soft and cakey, super flavorful and really lemony! They taste just like Summer:) If you don't have Meyer lemons, regular lemons will work just fine. Also, if you don't have sparkling sugar to sprinkle on them, regular granulated sugar will work. However, you want to let the cookies cool before sprinkling. Hope you enjoy these as much as we did!
Meyer Lemonade Cookies Makes about 70 small cookies
3/4 cup strained lemon juice
3/4 cup sugar
2 tablespoons light corn syrup
1 tablespoon finely grated lemon zest
3 cups unbleached all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 sticks (16 tablespoons) butter, softened
1 cup sugar
2 large eggs
1/3 cup of reserved lemon syrup
Sparkling sugar for sprinkling
For the syrup:
Combine juice, sugar and corn syrup in a non reactive saucepan and bring to a simmer over medium heat, stirring frequently. When all the sugar is dissolved, remove the pan from the heat and cool to room temperature.
When it is cool, stir in the lemon zest and set 1/3 cup of this syrup aside to use after the cookies are baked.
When the syrup has cooled and been divided, start making the cookies:
Preheat oven to 400 degrees.
In a bowl, combine flour, baking soda and salt. Stir well and set aside.
In the bowl of a standing electric mixer fitted with the paddle attachment, beat together the butter and sugar until combined and fluffy. Beat in eggs, one at a time, beating smooth after each addition. Lower the speed and beat in half the flour mixture, then the lemon syrup (don't add reserved 1/3 cup,) and the remaining flour mixture.
Remove bowl from the mixer and give the batter one final mix with a rubber spatula.
Drop teaspoonfuls of batter 3 or 4 inches apart on baking sheets lined with parchment paper or a silicone mat. Bake for 8-10 minutes or until the tops are slightly light golden.
While they are still hot, brush cookies with the reserved lemon syrup and sprinkle with sparkling sugar.
My good friend, Julie gave me this recipe over a year ago, but procrastinator-me waited this long to actually try it. Oh what a mistake! I saw the recipe and thought this was going to be a granola-type bar, but it is anything but granola. It has a super light pastry crust, an amaretto scented cake center (although there's no Amaretto in the cake...it's the almond paste), and an almond toffee topping! Amazingly good a definite must try, and a new regular on my dessert roster. Thanks, Julie!
Speaking of amazing, Julie is also a talented designer of handbags, totes, and baby items. Check out her etsy store =)
Julie's Tosca Bars (Toscabitar)
Crust: (Basic Pastry Dough)
1 stick butter
1/3 c. sugar
1 egg yolk
1 1/3 c. sifted all-purpose flour
1 stick butter
1/4 c. sugar
1 can (8 oz) almond paste
1/3 c. sifted all-purpose flour
1 tsp. baking powder
1 stick butter
1/2 c. sugar
1 c. sliced almonds
2 Tbs. flour
2 Tbs. milk
Preheat oven to 350 degrees F.
Prepare the pastry dough.
Pastry Dough: Cream the butter and sugar. Stir in the egg yolk. Add the flour and work the dough with your hands until well blended and smooth. Press it out on the bottom of a buttered cake pan, 9 x 13 inches.
Prepare Filling. Beat together the butter, sugar and almond paste. When smooth and creamy, beat in the eggs, one at a time. Blend in the flour mixed w/ baking powder. Spread the filling on top of the pastry. Bake for 15 to 20 minutes.
To make the topping, melt the butter in small saucepan. Add the remaining ingredients and bring to a simmer constantly stirring. DO NOT BOIL. Remove from heat.
When the cake is done, spread it with the warm topping. Switch from "bake" to "broil" and return the cake to the oven. Broil until golden brown. Let the cake cool in the pan. Cut in bars 1 1/2" x 2 1/2".
If you like, paint the bottom and the sides of each bar with melted chocolate.
It's that time of year again; when the flavors of pumpkin, ginger, and cinnamon reign. I LOVE it and as soon as I see the jumbo pumpkin puree packs at Costco, I load up:)
2 cups flour
1 teaspoon baking soda
1 teasponn baking powder
1 teaspoon Kosher salt
1 teaspoon Vietnamese cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3 cups pumpkin puree (not pumpkin pie filling)
1 cup unsalted butter, melted, and cooled
1 cup sugar
1 cup brown sugar
4 large eggs lightly beaten
Preheat oven to 350. Line two standard cupcake tins with liners.
In a large bowl, whisk together the flour, baking soda, baking powder, salt and spices.
In another bowl, whisk together the pumpkin, melted butter, sugars, and eggs.
Make a well in the center of the dry ingredients and slowly whisk in the pumkin mixture. Whisk until smooth.
Divide evenly into the cupcake liners (I use an ice cream scoop.)
Bake between 15-20 minutes, until a toothpick inserted it the center comes out clean.
Maple-Cream Cheese Frosting
1 cup butter (2 sticks), room temperature
1/2 cup of Superfine sugar
16 ounces cream cheese
1/4 cup pure maple syrup
Blend butter and sugar until smooth in the bowl of a standing mixer fitted with the paddle attachment. Add cream cheese and maple syrup, blend until smooth and creamy.
I have a wonderful friend with whom I get together as often as possible. We have been cooking together for well over a decade (almost two...GAH!) and I cherish our times together. I packed up the kids on Friday night and we had a sleepover at her house and spent all of Saturday cooking our little hearts out. Here's one of the many things we made. Uh-ma-zing!
2 1/2 cups all purpose flour
2 sticks cold butter
1 teaspoon sugar
1 teaspoon salt
Whisk together in a food processor until it resembles sand. Drizzle in approximately 1/2 cup of ice cold water or just enough so if you squeeze the dough in your hands, it will keep it's shape. Form into a ball, flatten in into a disc, and cover with plastic wrap. Refrigerate for an hour.
1/4 cup toasted almonds
3 tablespoons sugar
1 tablespoon flour
In food processor, pulse all of the ingredients until it resembles sand.
Approximately 5 firm but ripe plums, halved and sliced.
This is the Korean equivalent to Sweet Tea. Not only is it refreshing and delicious, but it is quite healthy. Ginger has many health benefits as does cinnamon and honey. Many Koreans think of this drink as a health tonic. I just remember drinking this when I was young and always loving this sweet, spicy and fragrant treat.
This is quite sweet, but it should be served over lots of ice, which tends to dilute it. You can always add less honey if you prefer.
Ginger Cinnamon Tea with Dried Persimmons
1 cup peeled and thinly sliced ginger
10-12 cinnamon sticks
2 cups honey or honey powder
5 dried persimmons
4 quarts water (16 cups)
Toasted pine nuts
Peel a large knob of ginger (this is easily done with a spoon) and slice thinly. You should have about 1 cup.
Bring ginger, cinnamon sticks and water to a boil, and then reduce to a simmer for 30 minutes.
Turn off heat and let it steep for about 10 minutes.
Add honey or honey powder.
Using a fine mesh strainer, strain into a large bowl or container.
Cool to room temperature
Clean persimmons and remove the hard stem
Put dried persimmons in the bottom of a glass pitcher or container and pour the tea over it.
Refrigerate for several hours or overnight. This will keep in the refrigerator for approximately 3 to 4 days.
To serve, pour over lots of ice and sprinkle toasted pine nuts over it.
Peel ginger with a spoon
Strain into a bowl
Dried persimmons can be found at Korean grocery stores