COOKIE of the WEEK 11.30.10

Lemon Glazed Christmas Wreath Cookies

Ingredients:

3 cups all purpose flour

4 1/2 tsp baking powder

1 teaspoon salt

1/2 cup (1 stick) butter

1/4 cup milk

2/3 cup sugar

1 teaspoon vanilla

2 eggs, room temperature

Lemon Icing

3 cups powdered sugar

4 tbsp Lemon juice

Preheat oven to 350º.

Sift flour into medium bowl, rub in butter. Combine milk & sugar in small saucepan, stir over low heat until sugar is dissolved, add extract; cool 5 -10 mins.

Stir combined warm milk mixture and egg into flour mixture. Knead dough on floured surface until smooth.

Roll rounded teaspoons of dough into 5 inch rope. Twist two ropes together, form into circles; press edges together. Place about 1 inch apart on oven trays. Bake about 15 mins. Cool on wire racks. When the cookies are completely cooled drizzle the lemon icing on the cookies. (I dropped the cookie upside down into the icing and removed it by lifting it out with a knife in the middle of the wreath.)

Lemon Icing

Sift powdered sugar into a heat proof bowl; stir in enough juice to make a firm paste. Stir over small saucepan of simmering water until pourable.

     Courtousy of Barbara Bakes!

RECIPE OF THE DAY November 17th, 2009

SEAFOOD LASAGNA

Ingredients:
1 tablespoon butter
1 pound seafood (king crab, shrimp and scallops)
1 teaspoon garlic (chopped)
1/4 cup white wine (or chicken stock)
1 tablespoon lemon juice
4 tablespoons butter
2 teaspoons garlic (chopped)
4 tablespoons flour
3 cups milk
1/2 cup parmigiano reggiano (grated)
salt and pepper to taste
1/4 cup dill (chopped)
1 (16 ounce) container ricotta cheese
1 (10 ounce) package spinach (thawed and drained)
1 egg
1/2 cup parmigiano reggiano (grated)
1 cup mozzarella (grated)
1/2 pound lasagna noodles (cooked)
1/4 cup parmigiano reggiano (grated)
1/2 cup mozzarella (grated)

Directions:
1. Heat the butter in a pan.
2. Add the seafood and saute until cooked, just a few minutes and set the seafood aside.
3. Add the garlic and saute until fragrant, about a minutes.
4. Add the white wine and lemon juice, deglaze the pan, and simmer to reduce by half.
5. Add the seafood and toss to coat.
6. Melt the butter in a large sauce pan.
7. Add the garlic and saute until fragrant, about a minute.
8. Add the flour and stir while cooking for a few minutes.
9. Slowly whisk in the milk and simmer until it thickens.
10. Remove from the heat and mix in the parmigiano reggiano, salt and pepper and dill.
11. Mix the ricotta, spinach, egg, parmigiano reggiano, mozzarella and a cup of the white sauce.
12. Pour 1/4 cup of the white sauce over the bottom of an 8 inch square baking dish.
13. Add a layer of noodles.
14. Add a layer of half of the cheese mixture.
15. Add a layer of noodles.
16. Add a layer of all of the seafood and pour a cup of the white sauce over it.
17. Add a layer of noodles.
18. Add a layer of the remaining cheese mixture.
19. Add a final layer of noodles.
20. Pour 1/2 cup of the white sauce over the noodles and top with the parmigiano reggiano and mozzarella.
21. Bake in a preheated 350F oven until bubbling on the sides and golden brown on top, about 45-60 minutes.

FROM THE KITCHEN OF CLOSETCOOKING