Lemon Drop Cookies

Recipe By : The Christmas Cookie Book
Serving Size : 45 Preparation Time :0:00
Categories : Cakes And Cookies Mc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup butter — softened
1/2 cup sugar, confectioner’s
1 egg yolk
2 tablespoons lemon juice
1 lemon zest — grated
2 1/4 cups flour
sugar
***Glaze***
1/4 cup sugar, confectioner’s
1 tablespoon lemon juice
drop red food coloring — whisk together till

Preheat oven to 350*. Line cookies heets with parchment paper.
In a large bowl cream the butter and confectioners sugar with an electric
mixer, add the egg yolk, lemon juice, and zest and beat until smooth. Add
the flour and beat until well combined.

Form the dough into 1 inch balls and place them about 2 inches apart on the
prepared sheets. Flatten each ball with the bottom of a glass dipped into
granulated sugar to keep it from sticking to the dough. Bake the cookies in
the middle of the oven for about 13 minutes, or until barely golden.
Transfer to wire racks. As soon as they are cool enough to handle, dip the
top of each cookie in lemon glaze and allow to cool completely. store in
airtight containers for up to 1 week or in the freezer for up to 2 months.

– - – - – - – - – - – - – - – - – -

Popularity: 5% [?]

Title: KIDS POPCORN BALLS
Categories: Kids, Snacks
Yield: 6 servings

1/2 c Molasses
1/2 c Corn syrup
1 1/2 Cubes butter (3/4 cup)
Salt
8 c Popped popcorn (measure
-after popping)

From: San Diego Tribune, Saturday Aug. 3

Cook 1/2 cup molasses with corn syrup until thermometer reaches hard
crack stage, about 270 degrees. Stir in butter and salt. Have the
popcorn in a bowl. Slowly stir in the mixture with a wooden spoon.
Coat all the popcorn. IMPORTANT! Butter your hands lightly and shape
the popcorn into balls. Make them the size you want. Set them on wax
paper and let them harden. Wrap the ones you don’t eat with wax paper.

MMMMM

Popularity: 4% [?]

Title: Pizza Dough – Roman Focaccia
Categories: Pizza
Servings: 6

2 pk Fast-rising dry yeast
2 c Tepid (90F) water
2 tb Sugar
4 tb Olive oil
1/2 c Oil
1 ts Salt
5 1/2 c Unbleached white flour
3 Cloves garlic, crushed
1/4 c Olive oil for topping (if
-making focaccia only)
1 tb Whole rosemary (ditto)
1 tb Kosher salt (ditto)

From: Ted Taylor

The following recipe is for “focaccia Romana,” or Roman focaccia, from Jeff
Smith’s “The Frigal Gourmet Cooks Three Ancient Cuisines.” He recommends
it as the best dough for a pizza crust he’s run across, and I must say it
is both

very easy and VERY good to eat. I halved the following recipe (but used
the full amount of garlic, plus 2 c of meaty red sauce, about 4 oz. of
pepperoni, 8-9 fresh mushrooms and 8 ounces of whole-milk mozzarella) and
the results were great. Lacking quick-rise yeast, I used regular yeast and
just ate a little later — no problem there. And of course, I made the
dough into a pizza instead of a plain focaccia (which is like a thick pizza
(also round, but thicker) but without toppings.

Dissolve the yeast in the tepid water. Add the sugar, olive oil, oil, and
salt. Mix in 3 c of the flour and whip until the dough begins to leave the
sides of the mixing bowl, about ten minutes [!!]. I [Smith] use my
KitchenAid mixer for the whole process.

Mix in the remaining flour by hand or with a dough hook and knead the dough
until it is smooth. Allow the dough to rise twice, right in the bowl, and
punch down after each rising.

Oil 2 baking sheets, each 13 inches by 18 inches, and divide the dough
between the 2 pans. Using your fingers, press the dough out to the edges
of each pan. Allow to rise for about 30 minutes and brush with the crushed
garlic mixed with the oil for topping. Sprinkle the rosemary and kosher
salt on top.

Bake at 375 degrees for about 30 minutes.

MMMMM

Popularity: 7% [?]