Lemon
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.
Olive Tapenade & Goat Cheese Crostini
by NICHOLAS AMMATURO on June 12th, 2010
Whose doesn’t love olives? I am Italian, so being from the Mediterranean, olives are kinda our thing. My mothers family still operates an olive farm in Italy, which one day I plan to visit and raid. This is a really simple, light appetizer that can be thrown together right before your company comes. If you don’t have a food processor, then you just need to chop everything up really fine, but this is much easier with one.
Ingredients
- •1 cup pitted Kalamata Olives
- •¾ cup pitted green olives
- •3 TBLS capers, rinsed and drained
- •2 tsp grated lemon peel
- •2 TBLS lemon juice
- •2 garlic cloves, quartered
- •1/3 cup olive oil
- •¼ tsp crushed red pepper
- •6oz goat cheese
- •1 8oz loaf baguette style French bread, cut into ¼” thick slices
Use a zester or cheese grater for the lemon zest. You can then squeeze the lemon into a bowl to save the juice or use a juicer
In a food processor, combine Kalamata olives, green olives, capers, lemon juice, and garlic.
Mix while gradually adding 3 TBLS of olive oil. Transfer to a medium bowl. Stir in lemon peel and crushed red pepper. Cover and chill for 1-24 hours to blend flavors.
Meanwhile, preheat oven to 450°F. Brush both sides of bread with remaining oil. Arrange in a single layer on baking sheets. Bake 5 to 7 minutes or until browned.
Let olive mixture and goat cheese come to room temperature for 30 minutes before serving.
To serve, spread the bread slices with goat cheese and top with olive mixture.
