Monday, February 13, 2012

Apricot Sugar Cookies

So I've been craving apricot cookies for about 4 months, but didn't really have any reason to make these.  I have limited cookie cutters and the only pair that makes these cookies well is the circle and heart combo.  Which makes them perfect for Valentine's Day.  I did make some strawberry because I had some strawberry jam lying around and not everyone likes apricot.

I got the recipe from my mom :).  Thanks Mom!

3 c flour
1 1/4 t baking powder
3/4 t salt
3/4 c butter, room temp
1 1/2 c sugar
2 eggs
1 t vanilla
apricot preserves
Combine flour, baking powder and salt in medium bowl; set aside.  Cream butter and sugar in a large mixing bowl until light and fluffy.  Beat in eggs and vanilla.  Gradually add flour mixture and beat until well blended.  Cover and chill at least one hour.
Line cookie sheet with foil; set aside.
Roll dough to 1/8-in thickness on lightly floured surface.  Cut out with 2 1/2-in diameter cookie cutter.  Cut centers out of half the cookies with 1-in diameter cookie cutter.  Transfer cookies to foil lined sheets.
Bake at 375 degrees until just beginning to brown on edges, 6 to 8 min.  Remove from cookie sheets and cool completely.
Spread 1 t apricot preserves over each whole cookie.  Top with remaining "cut out" cookies sandwich style.  Makes 2-1/2 to 3 dozen cookies.  Centers can be baked as a separate treat; watch carefully, they bake quickly.

I topped the heart shaped middles with a little strawberry frosting:

Strawberry Frosting 
  • 2 Tbsp of butter at room temperature
  • 1/4 teaspoon of Vanilla extract
  • 2 Tbsp Cup Strawberry Preserves
  • 1/4 Cups Powdered Sugar

Friday, February 10, 2012

Lemon Risotto

After a very lengthy hiatus, I've decided I need to get back into food blogging.  I've made plenty of new things, I just haven't been posting.  So I'll start with this amazing lemon risotto I recently made.  I served it with salmon and broccoli, and the risotto was DEFINITELY my favorite part.  It also went perfectly.  I cut the recipe in half, which I sort of regretted, but risotto is usually not good for very long.  The recipe is from Bon Appetite and can be found here.

  • 3 cups canned low-salt veggue broth

  • 1 tablespoon butter

  • 1 tablespoon olive oil

  • 1 large shallot, chopped

  • 1 cups arborio rice or medium-grain white rice

  • 1/8 cup dry white wine

  • 1/2 cup freshly grated Parmesan cheese (about 3 ounces)

  • 1 tablespoons chopped fresh parsley (I used basil and was very pleased with the outcome)

  • 1 tablespoons fresh lemon juice

  • 2 teaspoons grated lemon peel

  • Bring broth to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm. Melt 1 1/2 tablespoons butter with oil in heavy large saucepan over medium heat. Add shallots and sauté until tender, about 6 minutes. Add rice; stir 1 minute. Add wine and stir until evaporated, about 30 seconds. Add 1 1/2 cups hot broth; simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes. Stir in cheese and remaining 2 tablespoons butter. Stir in parsley, lemon juice, and lemon peel. Season risotto with salt and pepper. Transfer to bowl and serve.

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