Cookies
Lemon Sugar Cookies
by NICHOLAS AMMATURO on September 10th, 2011
I have not posted in a while, which is a combination of new job and computer crashed. The new job had me traveling every other week, so there was lots of take-out and not so much cooking/baking. The computer crashing was just frustrating and I was just lazy at re-installing everything. Almost a year later…here we are. I selfishly am only making these cookies because I bought an ice-cream maker and made fresh strawberry ice-cream and wanted to make ice-cream sandwiches. You could easily buy strawberry ice cream at the store and do this, but I had some extra time. Enjoy, these are perfect for the summer.
INGREDIENTS
- 1 cup butter, at room temperature
- 1½ cups sugar
- Zest from 1 lemon, about 2 tablespoons
- 2 large eggs
- Juice from ½ lemon, about ¼ cup
- ¼ teaspoon vanilla extract
- 2 ½ cup flour
- 1 teaspoon baking powder
- ½ teaspoon salt
Preheat oven to 350°F. Line cookie sheets with parchment paper.
In the bowl of a stand mixer fit with the flat beater attachment, cream together butter, sugar and lemon zest until mixture is light and fluffy.
This can also be done with a hand mixer and a large bowl.
Beat in eggs, one at a time, then mix in lemon juice and vanilla extract.
In a separate bowl, whisk together flour, baking powder and salt.
With mixer set to the slowest speed, gradually mix the flour mixture into the butter and sugar mixture until combined.
Shape cookie dough into 1½” balls and place on cookie sheet 2″ apart.
Bake cookies for 15 minutes, until cookies are firm, they’ll brown slightly on the edges.
Cool cookies on the pan for a minute, then transfer to a wire rack to cool completely. Cookies can be stored in an airtight container for a few days.
Mandel BRead (Almond Bread = biscotti)
By NICHOLAS AMMATURO on July 15th, 2010
Biscotti literally means “twice-baked.” When I think of Biscotti, I think ITALIAN. The word is sacred to Italians, they own biscotti and no one should even attempt to compete with them. However, the Jewish have their own version of Biscotti that is up for the challenge. These cookies are called Mandel Brodt, which translates to “Almond Bread.” A very traditional Jewish cookie that is cooked in the same fashion as an Italian Biscotti and if one didn’t know any better, you could easily confuse the two. My mom has been making these for over 20 years and she was given the recipe from one of our Russian neighbors. We don’t exactly know where this recipe originated and if she added a Russian flare to these, but who cares, they’re delicious.
Ingredients
- 1 cup vegetable oil
- 3 cups flour
- 1 cup sugar
- 3 eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp salt
- 1 cup slivered almonds
- cinnamon, sugar (they sell this pre-mixed, but you can easily make your own by mixing 1/2 cup sugar with 1.5 TBLS cinnamon)
Preheat oven to 350 degrees F
In a large bowl, blend the vegetable oil and the sugar together with a hand mixer.
Crack the eggs into a bowl or measuring cup and then add the eggs one at a time to the bowl, blend well
Add vanilla to the bowl and also all of the dry ingredients (flour, salt, baking powder). Mix well
Add in the slivered almonds and mix well until fully incorporated
Place 4 globs on 2 cookie sheets and shape like a loaf with wet hands (makes it easier to spread without sticking to your hands or the pan)
Sprinkle loafs generously with cinnamon sugar mixture
Bake at 350° 20-25 mins. When golden – cut into biscotti and turn on side sprinkle with cinnamon sugar and bake additional 10 mins. Then turn over on other side, sprinkle with cinnamon and sugar and bake additional 10 mins.
Cool on a wire rack and enjoy.
