I had big plans for these sugar cookies. I was going to monogram one for each person at my office and at Autumn’s daycare. That was an awesome idea until it was 11:30PM and I had only finished the coat of pink icing. “Monogram” then became “dump a crap load of sprinkles on”.
Cookies: (Source: Dorie Greenspan)
2 c all purpose flour
1/2 t baking powder
1/2 t salt
1 c sugar
1 stick plus 2 T unsalted butter, softened
1 large egg
1 large egg yolk
1 t vanilla extract
4 c powdered sugar
3 T meringue powder
1/4 c warm water
flavoring or extract (optional)
Food coloring (I use gel)
Whisk together dry ingredients (honestly, I rarely do this. If you want to dirty an extra bowl, feel free)
In the bowl of the stand mixer cream together butter and sugar until light and fluffy.
Add the large egg and egg yolk
Mix to incorporate the egg and yolk and scrape down sides of bowl. I got a Beater Blade so I didn’t have to stop and scrape so often.
Add vanilla extract
Slowly incorporate dry ingredients, either all at once if you premixed or one by one like I do.
After the dough comes together divide it in half and wrap in plastic. Make sure you use your Hulk strength and break your favorite spatula.
Wrap and refrigerate for at least an hour before rolling and cutting.
Preheat oven to 350° and flour countertop or pastry mat.
Roll and cut dough into desired shapes.
Bake for 8-10 minutes and let cool completely before decorating.
Mix together powdered sugar, meringue powder and water until frosting is light and glossy. You can add more water if it needs to be thinned out.
Add coloring or flavoring if using.
Assembly: (I have NO pictures of this process because it was late and I was tired. Sorry!)
Pipe an outline on each cookie and then flood with icing once they are dry, top with sprinkles.
When you get really tired after icing 70 cookies just drizzle it all over the ones you have left. I think they’re pretty cute and were way less time consuming.
I’ve tried lots of marinara recipes and while this isn’t exactly what I’m looking for it’s pretty good.
Making the ricotta was SO easy. I think I may drop the lemon juice down to 1 tablespoon because I could taste the lemon in the final product.
2 large cans San Marzano tomatoes
1 head of garlic, cloves separated and peeled
2 t salt
1/2 t red pepper flakes (or to taste)
additional salt as needed
dried herbs (I used an Italian herb blend) to taste
Preheat oven to 400°
Put all items into a large ovenproof pot and drizzle with olive oil
Cover and cook in oven for one hour
Remove from oven and puree with an immersion blender. (You could also put through a food mill, blender or food processor.)
After tasting add sugar and salt and dried herbs to taste.
1 quart whole milk
1/2 cup heavy cream
1/2 t salt
1 1/2 T lemon juice (see above, I will just use 1 T next time)
1-2 T fresh herbs, minced
Combine milk, cream and salt in a 2qt saucepan over medium heat
Put a fine mesh strainer over a large bowl
Stir occasionally to prevent scorching
Once mixture reaches a steady simmer pour in lemon juice
Stir to combine and let simmer for 1 minute. Stir once more and let simmer for another minute.
Remove from heat and pour into strainer
Stir gently to remove liquid
Let sit for 30 minutes to one hour to remove all liquid from the cheese
Put into a medium bowl and add fresh herbs and more salt if needed
Serve marinara over pasta and top with ricotta
I made it as directed and didn’t like it so I added a little chicken stock, cannelini beans, light red kidney beans and more chili powder + cayenne pepper. Still wasn’t great.
I gave my husband a sample.
Me: is there anything I could add to make it better?
Me: I know! Should I take it to work? I hate to waste the ingredients + time.
H: Do you still want people to think you can cook?