Posts tagged lemons

Gingerbread Linzer Cookies with Lemon Frosting

Gingerbread Linzer Cookies

Making Linzer cookies is a Christmas tradition around our house. But this year I wanted to do something different. My kids were the inspiration – my youngest begged me to make gingerbread cookies. I figured we could do a little bit of both. For every pan of gingerbread men we made another pan of Linzer cookies with the same dough. One dough, two very different cookies.

Here’s how to put the Linzer cookies together. I purchases my Linzer cookie cutter from King Arthur Flour but they’re available at kitchenware stores, too.

Linzer and gingerbread cookies

Recipe

*Adapted from King Arthur Flour

Cookies: 4 dozen sandwich cookies

 

Cookie dough ingredients

¾ cup butter

¾ cup packed brown sugar

¾ cup molasses

1 tsp. salt

2 tsp. cinnamon

1 ½ tsp. ginger

¼ tsp. anise

1/4 tsp. almond extract

½ tsp. lemon zest

1 egg

1 tsp. baking powder

½ tsp. baking soda

3 12/ cups all-purpose flour

 

Lemon frosting ingredients

1 cup butter, softened

1 1/2 Tbsp. heavy cream

1 Tbsp. fresh lemon juice

1 tsp. lemon zest

2-3 cups powdered sugar

Sprinkle of salt

 

Directions

Cookies

  1. In the microwave, melt the butter together with the brown sugar then stir in the molasses, salt, and seasonings, including the lemon zest.
  2. Let the mixture cool and then beat in an egg.
  3. In a separate bowl, whisk the remaining dry ingredients together. Stir the wet ingredients into the dry ingredients.
  4. Stir the dough into a ball and wrap with aluminum foil. Refrigerate 1 hour or overnight.
  5. Preheat the oven to 350 degrees Fahrenheit.
  6. Divide the dough into 4 pieces. Roll out each piece to 1/8” thick and use a Linzer cookie cutter to make the cookie shapes. No Linzer cookie cutter? No problem. Use a biscuit cutter or even a cup to make the circular shapes.
  7. Bake each sheet of dough cookie shapes for 8-10 minutes or until just set (they’ll become crisper as they cool).

 

Icing

  1. In a large bowl, whip the butter until creamy. Add in the heavy cream and then the powdered sugar. Next, mix in the lemon juice and the zest along with the salt.
  2. Continue blending the frosting until it’s the right consistency – add more powdered sugar to make the frosting firmer or cream to make it smoother. Want it tangier? Add more zest or lemon juice.

 

Assembly

Easy! Use a kitchen knife to spread about 1 ½ tsp. frosting on one cookie and then sandwich it together with another cookie on top. Sprinkle powdered sugar on top if you’d like to make the cookie look even prettier.

 

Gingerbread Linzer Cookies Close up

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Easy Mediterranean Chicken Soup

Mediterrean soup

5 degrees Fahrenheit. That’s the temperature outside–but with the windchill it feels more like -6. Chicken noodle soup time. I’m getting tired of the regular chicken soup as the temperatures continue to slide. To capture a little bit of summer in a bowl, while warming myself up I’ve been making this Mediterranean version.

 

Recipe

 

Ingredients

4 cups chicken broth

2 cups cooked, chopped chicken (hello, leftovers!)

3 carrots, diced

2 celery stalks, diced

1 medium onion, diced

2 cloves garlic, minced

1 1/2 tsp. salt

1/2 tsp. pepper

1/2 tsp. paprika (smoked, preferred)

1 10-oz. box Israeli couscous

1/2 cup kalamata olives, pitted and diced

1/2 cup fresh parsley, chopped

1/2 cup crumbled feta cheese

2 tbsp. olive oil

1 lemon

 

Directions

  1. Prepare the couscous according to package directions. You can use the smaller, more widely available Moroccan couscous but I prefer the larger, Israeli variety.
  2. Place the 2 tbsp. of olive oil in the bottom of a soup pot to coat. Saute the onions and garlic over medium-high heat until fragrant and the onions translucent.
  3. Add in the carrots and celery and saute for 2 more minutes.
  4. Stir in the chicken and saute 2 more minutes.
  5. Pour the chicken broth into the pot and bring the mixture just to a simmer for 10 minutes or until the vegetables are tender.
  6. Mix in couscous, parsley, olives, and seasonings.
  7. Serve each soup bowl topped with feta cheese and fresh squeezed lemon juice.

 

 

 

 

 

 

Directions

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Italian lemon ice

Italian Lemon IceOur temps reached into the 90s this week proving there’s still some summer left before the leaves start turning. Celebrate sunshine with this recipe for Italian lemon ice from Dr. Jessie Voigts, the force behind Wandering Educators.

 

My husband remembers heading to New York City when he was young, to visit relatives. Every block, he said, he’d see an Italian lemon ice cart and beg his mother for one. And, in his memory, he did NOT receive a delicious lemon ice every block. Now we know that memories can be faulty, but I have a feeling she bought him plenty of lemon ices.

 

Recently, I found a recipe for Philadelphia Lemon Water Ice on Gourmet. I miss that magazine, and am so grateful that there is still Gourmet goodness pouring through online. I’ve tweaked it a bit, and we make it often – my husband savoring every spoonful, remembering hot afternoons in New York City, and now enjoying an abundance of Lemon Ice. We’ve also tried Lime Ice – delicious! Just switch out half the lemons for limes.

Lemon ice recipe

Ingredients

 

  • 2 1/2 cups water
  • 1 cup sugar
  • Zest from 4 lemons
  • fresh lemon juice from 4 lemons

 

Directions

Heat the water, sugar, and lemon zest until sugar is dissolved. Pour into a glass container with the lemon juice (I use a 4 cup measuring cup), and refrigerate for at least 4 hours – 6+ is better (but who thinks of things that early?).  Put into your ice cream maker and freeze. The cool thing is that it starts out as liquid, and then forms little balls, and THEN turns into lemon ice. If you don’t have an ice cream maker, then you can make lemon shaved ice – pour it in a loaf pan, and then when it is frozen, shave off what you’d like to eat.

Mixing lemon ice

 

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