Len's Recipe of the Month - December 2017

So this is the week people stock up on half-priced Christmas greeting cards. And all sorts of sales on merchandise that was sold for much much more just ten days ago.

In the same vein, here's a recipe for a Christmas cookie that you can use next year.  Or, frankly, you could make it any time of the year.  After all, who doesn't like a good cookie?

This is another gem I have culled from the Valerie Bertinelli kitchen.  A cookie she learned to make from her grandmother.  Actually, the resulting baked good comes off tasting more like a cake.  Or, as one friend put it at the office party I brought them to, the consistency of a black and white cookie.   Well, that's high praise.

The bottom line is that these things are delicious and the base ingredient is...of all things...ricotta cheese.

Here's how you make some friends.

Preheat your oven to 350 degrees.   Line two baking trays with either parchment paper or those Silpat liners which are terrific.

In a medium bowl, mix your dry components.  Two cups of flour.  1/2 teaspoon of baking soda.  1/2 teaspoon of Kosher salt.   Whisk this all together.

In the bowl of your stand mixer, add the following:

1 cup of granulated sugar.  

8 ounces of ricotta cheese.

1 cup (two sticks) of softened unsalted butter.

Two eggs added one at a time.

1 teaspoon of vanilla extract.

Put the mixer on low and let it all come together.   After about three minutes, start to add the flour mixture slowly.   If you do it too fast, you'll wind up with flour all over the place like a Little Rascals short.   

When the cookie batter has come together, use a tablespoon to make the cookies on the baking sheet.   They don't have to be perfectly symmetrical.  This mixture should give you about 30 cookies.

Bake for about 12-15 minutes or until the edges turn golden.

Let the cookies cool for about 5 minutes in the pans and then another 30 minutes or so on a rack.

Meanwhile, make the glaze.  In a small bowl, mix the following:

1 cup of powdered sugar.

1/4 cup of sour cream.

Two tablespoons of melted unsalted butter.

Combine that all and, when smooth, spoon it onto the top of the cooled cookies.  Valerie's recipe called for a sliced almond piece on top of each cookie, but I was going to an office party where somebody had a nut allergy and I didn't have one of those epi-pens handy.   The almonds are optional.

The ricotta cheese will make this a very, very soft cookie.   And quite tasty.   The best thing to do for the glazed cookie is to cool it in the fridge while the glaze hardens a bit.

Merry Christmas.   Or....Happy Easter.   Or....have a wonderful July Thursday afternoon.

Dinner last night:  Short ribs, mashed potatoes, and glazed carrots at the home of good friends Amir and Kevin.