MORE CHRISTMAS COOKIES

Here are a few more cookie recipes I only make at Christmastime.  Since I used to bake for Irwin all the time, I needed to have an arsenal of cookie recipes he liked because cookies were definitely one of his favorite things.  I baked cookies for him at least twice a week.  I liked to have a few different recipes I only made at Christmastime.  Variety was definitely the spice of life, and it was a sure way to keep him coming back for more.

PIGNOLI COOKIES

INGREDIENTS

12 OUNCES ALMOND PASTE

½ CUP WHITE SUGAR

1 CUP CONFECTIONERS SUGAR

4 EGG WHITES

1 ½ CUP PINE NUTS

DIRECTIONS

PREHEAT OVEN TO 325 DEGREES. LINE TWO COOKIE SHEETS WITH FOIL AND LIGHTLY GREASE FOIL.

MIX ALMOND PASTE AND GRANULATED SUGAR IN FOOD PROCESSOR UNTIL SMOOTH.  ADD CONFECTIONER’S SUGAR AND 2 EGG WHITES PROCESS UNTIL SMOOTH.

WHISK REMAINING TWO EGG WHITES IN SMALL BOWL.  PLACE PINE NUTS ON A SHALLOW PLATE.  WITH LIGHTLY FLOURED HANDS, ROLL DOUGH INTO 1-INCH BALLS.  COAT BALLS IN EGG WHITES, SHAKING OFF EXCESS, THEN ROLL IN PINE NUTS, PRESSING LIGHTLY TO STICK (THE TOPS OF THE COOKIE).  ARRANGE BALLS ON COOKIE SHEETS, AND FLATTEN SLIGHTLY TO FORM A 1 ½ INCH ROUND

BAKE 15 TO 18 MINUTES IN THE PREHEATED OVEN, OR UNTIL LIGHTLY BROWNED.  LET STAND ON COOKIE SHEET 1 MINUTE.  TRANSFER TO WIRE RACK TO COOL. 

LEMON RICOTTA COOKIES WITH LEMON GLAZE

INGREDIENTS

2 1/2 CUPS ALL PURPOSE FLOUR

1 TEASPOON BAKING POWDER

1 TEASPOON SALT

½ CUP UNSALTED BUTTER SOFTENED

2 CUPS SUGAR

2 LARGE EGGS

1 CONTAINER WHOLE MILK RICOTTA CHEESE (15OZ)

3 TABLESPOONS FRESH LEMON JUICE

GRATED ZEST FROM ONE LEMON

GLAZE

1 ½ CUPS POWDERED SUGAR

3 TABLESPOONS FRESH LEMON JUICE

GRAED ZEST FROM ONE LEMON

HEAT OVEN TO 375F; LINE 2 BAKING SHEETS WITH PARCHMENT PAPER.

IN A MEDIUM BOWL, COMBINE FLOUR, BAKING POWDER, AND SALT. SET ASIDE.

IN A LARGE BOWL, COMBINE BUTTER AND SUGAR, USING AN ELECTRIC MIXER, BEAT MIXTURE UNTIL LIGHT AND FLUFFY, ABOUT 3 MINUTES.  ADD EGGS, 1 AT A TIME, BEATING UNTIL INCORPORATED ADD THE RICOTTA CHEESE, LEMON JUICE, AND LEMON ZEST AND BEAT TO COMBINE, STIR IN THE DRY INGREDIENTS.

SPOON ABOUT 2 TABLESPOONS OF DOUGH FOR EACH COOKIE ONTO PREPARED BAKING SHEETS.  BAKE 15 MINUTES, UNTIL SLIGHTLY GOLDEN AT THE EDGE.  REMOVE FROM OVEN AND LET COOKIES REST ON BAKING SHEETS 20 MINUTES.

GLAZE:

IN A SMALL BOWL, COMBINE POWDERED SUGAR, LEMON JUICE, AND ZEST: STIR UNTIL SMOOTH.  SPOON ABOUT ½ TEASPOON ONTO EACH COOKIE, AND USE BACK OF THE SPOON TO GENTLY SPREAD.  LET THE GLAZE HARDEN ABOUT 2 HOURS.  PACK THE COOKIES IN A DECORATIVE CONTAINER.