Carol Anne-This is for you!
Makes about 60 cookies
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable shortening
2 tablespoons unsalted butter, softened
1 cup granulated sugar
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 1/2 tablespoons finely grated lemon zest (from 2 lemons)
1/4 cup lemon juice
Confectioners' sugar for dusting
Put a rack in middle of oven and preheat oven to 350 degrees.
Sift together flour, baking powder, baking soda and salt into a bowl.
Beat together shortening, butter, and granulated sugar in a large bowl with an electric mixer at medium speed for 1 minute. Beat in extracts, zest, and juice and continue to beat unti smooth. Reduce speed to low and beat in flour mixture until well blended.
Roll heaping teaspoons of dough into balls and place about 2 inches apart on ungreased baking sheets, then flatten balls slightly with palm of hand. Bake cookies in batches until edges are just golden, 8-10 minutes per batch. Immediately transfer cookies to wire rack to cool.
Sift confectioners' sugar lightly over cooled lemon thins before serving.
The cookies keep in an airtight container at room temperture for up to 5 days.
Sunday, November 2, 2008
Pumpkin Cheesecake
Serves 12-14. This is a nice change from pumpkin pie and is an often requested recipe.
For Crust
3/4 cup graham cracker crumbs (from 5 crackers)
1/2 cup pecans, finel chopped
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1/2 stick unsalted butter, melted and cooled
For Fillling
1 1/2 cups canned solid-pack pumpkin
3 large eggs
1/2 cup packed light brown sugar
2 tablespoons heavy cream
1 teaspoon vanilla extract
1 tablespoon bourbon liqueur, such as Wild Turkey, or bourbon (optional, I never use it)
1/2 granulated sugar
1 tablespoon cornstarch
1 1/2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
3 (8 ounce) packages cream cheese, softened
For topping
2 cups sour cream
2 tablespoons granulated sugar
1 tablespoon bourbon liquer or bourbon (optional, again I do not use)
Make the crust: Invert the bottom of springfrom pan (to make it easier to slide cake off bottom), then lock on side and butter pan.
Stir together crumbs, pecans, sugars, and butter in a bowl until combined. Press crumb mixture into bottom and 1/2 inch up sides of pan. Chill crust for 1 hour.
Make the filling:Put a rack in middle of oven and preheat oven to 350 degrees.
Whisk together pumpkin, eggs brown sugar, cream, vanilla, and liqueur(if using) in a bowl until combined.
Stir together granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and salt in a large bowl. Add cream cheese and beat with an electric mixer at high speed until creamy and smooth, about 3 minutes. Add pumpkin mixture and beat until smooth.
Pour filling into crust and smooth top. Put cheesecake on a baking sheet with sides and bake until center is just set, 50-60 minutes. Transfer to a rack and cool for 5 minutes. (Leave oven on.)
Make the topping:Whisk together sour cream, sugar and liqueur (if using) in a bowl. Spread on top of cheesecake and bake for 5 minutes. Run a knife around edge of cake to loosen it, then cool completely in pan on a rack, about 3 hours.
Refrigerate cheesecake, covered, for at least 4 hours. Bring cheesecake to room temperature before serving. Garnish with pecans if desired.
For Crust
3/4 cup graham cracker crumbs (from 5 crackers)
1/2 cup pecans, finel chopped
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1/2 stick unsalted butter, melted and cooled
For Fillling
1 1/2 cups canned solid-pack pumpkin
3 large eggs
1/2 cup packed light brown sugar
2 tablespoons heavy cream
1 teaspoon vanilla extract
1 tablespoon bourbon liqueur, such as Wild Turkey, or bourbon (optional, I never use it)
1/2 granulated sugar
1 tablespoon cornstarch
1 1/2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
3 (8 ounce) packages cream cheese, softened
For topping
2 cups sour cream
2 tablespoons granulated sugar
1 tablespoon bourbon liquer or bourbon (optional, again I do not use)
Make the crust: Invert the bottom of springfrom pan (to make it easier to slide cake off bottom), then lock on side and butter pan.
Stir together crumbs, pecans, sugars, and butter in a bowl until combined. Press crumb mixture into bottom and 1/2 inch up sides of pan. Chill crust for 1 hour.
Make the filling:Put a rack in middle of oven and preheat oven to 350 degrees.
Whisk together pumpkin, eggs brown sugar, cream, vanilla, and liqueur(if using) in a bowl until combined.
Stir together granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and salt in a large bowl. Add cream cheese and beat with an electric mixer at high speed until creamy and smooth, about 3 minutes. Add pumpkin mixture and beat until smooth.
Pour filling into crust and smooth top. Put cheesecake on a baking sheet with sides and bake until center is just set, 50-60 minutes. Transfer to a rack and cool for 5 minutes. (Leave oven on.)
Make the topping:Whisk together sour cream, sugar and liqueur (if using) in a bowl. Spread on top of cheesecake and bake for 5 minutes. Run a knife around edge of cake to loosen it, then cool completely in pan on a rack, about 3 hours.
Refrigerate cheesecake, covered, for at least 4 hours. Bring cheesecake to room temperature before serving. Garnish with pecans if desired.
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