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LEMON GLAZE


2 tablespoons butter

4 tablespoons water

2 teaspoons lemon extract

2 cups confectioners sugar (sifted)


In a nonstick saucepan, place the butter, water, and lemon extract over low heat, stir slowly until butter melts (do not let butter brown or burn). Add confectioners sugar, a little at a time, stirring constantly. Wait until sugar dissolves before adding more. Continue until all sugar has been added. Stir or whisk if needed until your glaze is smooth. Use a pastry brush to glaze your cooled cookies. (Optional: If you wish to add decorations to your cookies, such as nonpareils or colored sugar, be sure to sprinkle while glaze is still warm. I actually prefer the cookies without any decorations, just the lemon glaze.)

TIPS: Lemon glaze must be kept warm to stay a liquid. If it hardens up on you, simply warm up the glaze again, stirring or whisking to regain the smooth, liquid consistency. If you like a thicker glaze on your cookie (like I do), try painting a second or even a third layer of glaze on the cookie after the first layer hardens. Enjoy!

Baci di Romeo

(Romeos Kisses)

Rich chocolate ganache seals the kiss of two delicious, almond-flavor cookies.

Makes about 21/2 dozen sandwiches


1 cup (2 sticks) butter

1 cup confectioners sugar

2 teaspoons vanilla

2 teaspoons almond extract

1 egg

2 tablespoons milk

1/8 teaspoon salt

2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 cup ground, toasted almonds [1]

Cream butter and sugar. Add vanilla, almond extract, egg, milk, and salt; mix until light and fluffy. Add flour, baking powder, and ground almonds. Mix just until blended (dont overmix at this stage). Chill dough for 30 minutes (makes it easier to handle). Preheat oven to 350F. Roll out dough into 1-inch balls. Roll them in sugar, place on lined or greased baking sheet, and flatten balls with bottom of a glass. Bake 10-12 minutes (watch your oven!). If cookies overbake, they will be dry.



Anginetti | Espresso Shot | CHOCOLATE GANACHE KISS







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