March 28, 2011

Ricotta mini cakes

Ricotta mini cakes

36 cookies

2 & 1/4 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1/2 cup (8 tablespoons) butter, softened, 1 cup sugar, 1 egg, 1 cup ricotta cheese

Glaze: 2 cups confectioner's sugar, 3 tablespoons milk.

Heat oven to 350F. Coat 2 baking sheets with nonstick cooking spray.

Whisk flour, baking powder, baking soda and salt together; set aside. Beat butter and sugar together, add egg and ricotta cheese. beat well until combined. Add flour mixture. Mix everything together.

Drop by tablespoon onto prepared pans. Bake at 350F for 14 minutes, or until lightly browned around edges. let cool on sheets for 3 minutes, than remove from the rack to cool completely.

Beat confectioner's sugar and milk together until well blended. Dip tops of cookiеs into glaze and set aside until glaze has hardened.

Пряники из итальянского творогa Ricotta

36 маленьких пряников.

2 & 1/4 чашки муки, 1 чайная ложка разрыхлителя, 1/2 чайной ложки соды, 1/4 чайной ложки соли, 1/2 чашки мягкого сливочного масла, 1 чашка сахара, 1 яйцо, 1 чашка итальянского творога Ricotta.

Перемешать муку, разрыхлитeль, соду и соль. В отдельной посуде взбить масло с сахаром. Добавить яйцо и творог. Постепенно всыпать мучную смесь. Замесить липкое тесто.

Нагреть духовку до 350Ф. Приготовить 2 дечки. Сформировать шарики из теста и выложить на деко. Печь 14 минут. Вынуть и остудить.

Приготовить помадку. 2 чашки сахарной пудры и 3 столовых ложки молока. Перемешать. Полить помадкой каждый пряник.

Recipe from "Family circle"

March 19, 2011

The best hamentashen...

You will use this recipe over and over again. Please try and enjoy!

this is a great recipe which gives an irresistable cookie dough in the raw state!
try not to eat it all up before you make your hamantaschen :)) the only thing to remember about this dough is that it will be very soft once you finish making it. it requires FULL CHILLING (overnight or at least 8 hrs) but is instantly ready to roll out from the fridge. i suggest rolling half and keeping the remainder in the fridge until needed. make sure to use a well floured surface and to flour (and keep flouring) the top of the dough well as you roll it out.


1/2 c margarine
1 c sugar
1 egg
2 c flour
2 tsp baking powder
pinch of salt
2 tbsp orange juice
1 tsp vanilla extract or pkg vanilla sugar

in a separate bowl, blend the dry ingredients together and set aside.In another bowl, cream butter with sugar for several minutes until light. Add egg, orange juice and blend well. Add the flour mixture and blend until you get a dough. Cover and chill overnight until ready to bake.
this cookie dough bakes at 375F for approx. 12-15 min. depending on the pastry size. adjust accordingly.