Monday, December 20, 2010

C is for Cookie

And that's good enough for me.

Here is an excellent recipe for Lemon Cookies.  I have made just a few tweaks and elevated it.

First off, I went to the fridge and surprise, no Ricotta.  So I subbed a brick o Cream Cheese (room temp) instead.  I also used really really really big lemons off of my lovely lemon tree outside.  So if you have scrawny lemons, go ahead and double the zest.  I still used the same amount for the juice (maybe a tad more).  I also added a teaspoon of Vanilla.

I also used a mini ice cream scoop which happens to be 2 tablespoons.

The texture is awesome and they actually taste like mini cakes.  They are surprisingly light and absolutely addicting!  So watch out!

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