Skip to main content

Lemon Dip Cookies

Growing up there was a local Italian restaurant who served the most amazing simple lemon cookies for dessert. They had other fancy desserts like tiramisu, gelato, and fried ice cream but the local regulars knew to order lemon print cookies. The restaurant has long been closed but forever will remain known for their cookies. Soft Lemon Cream Cheese Cookies were not the favored cookies of my youth but they are worthy of eating more than once.  With or without the complete covering of icing.

Modifications Made: 
Lemon zest was not measured.  It was whatever quantities came off two  very large bright yellow lemons.  One half teaspoon of lemon extract was also added as numerous reviews stated they were not lemony enough.  Lemon juice replaced water for icing just as I would have for my T&T lemon bread recipe.

Scaled for Likability: Great
Nothing made so far in this journey has produced a result so drastically different than the pictures shown in the original recipe.  Cookies pictured were bright yellow with a slightly soft, sticky inside much like a lemon bar would be.  Resulting baked cooked were moist but not sticky and were the color was that of normal sugar cookies.

Cookies by themselves were not sweet and did require the lemon icing.  Once the cookie and the icing cooled, the icing became a hard crunchy layer to the offset the moist tender cookie.  They were heaven!

And easy. Nothing better than easy tasty cookies.  Next time, these are going to be made in a double batch and the second half will be frozen in dough balls.  Then when the mood strikes, dough balls placed on a cookie sheet while the oven warms will result in a cookie warm enough to press a spoon into for icing.  Tiny dough balls baked then completely drenched in icing would be good, too! Might have to try that first: lemon cookie bites.

Popular posts from this blog

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup.  Well not canned soup since that section was still void of food, too.  Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup  are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes omitted, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one cup celery, three cups diced potatoes, one can tomato sauce, two beef and two pollo de tomate bouillon cubes, six cups water.  Once onions were softened, carrots/celery/potatoes/juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender.  Green be

Sour Cream & Chive Scalloped Potatoes

Can't believe the Month of the Potato is over.  There are so many more potato recipes saved.  Guess I will have to work them into another month. Last week's scalloped potatoes were one of the best new recipes during the month of potatoes.  With today being the last day in the Month of Potatoes, I decided to go out with a bang by cooking another batch of scalloped potatoes but this time sour cream and chive.   The Best Scalloped Potatoes , or so they said. Modifications Made: Recipe was reduced by half.  Mayo was omitted and one entire package of chives were chopped and added to sauce before pouring onto layers. Scaled for Likability: Good Betty Crocker Sour Cream and Chive Box Scalloped Potatoes were the standard for this recipe.  These were a family favorite for years but have long since been discounted.  Bummer.  Trying to replicate this seemed easy enough.  Alas, it was not. These had a nice texture but were too oily from the cheese and did not contain enough onion, garlic,

Papas a La Mexicana (Ranchera)

It  is a crying shame that there are six hens and not a egg in sight. What am I supposed to do with homemade ranchero sauce? Thankfully with a few quick searches of the internet a recipe from my hometown newspaper was discovered: Papas Ranchera . Not once in the thirty years I lived in my hometown did I ever eat at a local food joint serving papas rancheras. No time like the present to remedy this cultural dish. Because this recipe is hidden behind a paywall (grrr...) I have included it here for you: Servings: 4-6  Ingredients: 1 pound potatoes, diced 1/4 cup vegetable oil 1/2 large onion 1 1/2 medium tomatoes 3 jalapenos 1/8 teaspoon garlic powder 1/2 teaspoon salt 1/2 cup juice from canned tomatoes Instructions: Fry potatoes in vegetable oil until lightly browned (about 4-6 minutes).  Saute onions, tomatoes, jalapenos until soft.  Add garlic powder and salt. Add tomato juice until vegetables are covered (may need to add water).  Bring to a boil and then add potatoes.  Cover and reduc