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Lemon Sugar Wafers

Discovered this recipe quite a few years ago during the Christmas Season. Although I have never been a huge cookie baker, these immediately became part of my repertoire for an all year round treat.  The kids, grandkids and our Brazilian grandchildren enjoy them immensely.  They really are a lemon flavoured sugar cookie without the fuss of rolling out the dough.  They really are fabulous!  

Recipe Card

Lemon Sugar Wafers
Yields 6
Soo tasty and quick to prepare.
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Prep Time
20 min
Prep Time
20 min
  1. • 2 cups white sugar
  2. • 1 cup butter, softened
  3. • 2 eggs
  4. • 1 tablespoon grated lemon zest - generous is okay
  5. • 1/4 cup lemon juice
  6. • 1 teaspoon vanilla
  7. • 3 1/2 cups flour
  8. • 1 teaspoon baking soda
  9. • 1 teaspoon salt
  10. • 1 teaspoon cream of tartar
  11. • addiitional granualated sugar
  1. Cream sugar, butter, eggs, lemon zest, juice and vanilla in large mixing bowl until smooth. I use a stand mixer.
  2. Stir in flour, baking soda, salt and cream of tartar until well blended.
  3. Refrigerate 1 hour.
  4. Shape dough into 1 inch balls.
  5. Roll in additional granulated sugar coating generously.
  6. Place 2 inches apart on prepared cookie sheet.
  7. Bake for 15 to 20 minutes in a 325 degree oven or until light golden brown.
  8. Cookies will be soft in the centre.
  9. Cool on sheet for 5 minutes, then transfer to rack to cool completely.
  1. I use a Pampered Chef baking stone so the baking time for me is closer to 18 minutes in a Miele oven. A baking stone ensures completely even heating so that the bottoms don't get too brown. As always, monitor the progress of the baking and adjust to the uniqueness of your oven.
Adapted from from Robin Hood
Adapted from from Robin Hood
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Buttermilk Scones

Scones have been part of my bailiwick for a very long time, and especially so after visiting England in the early 1980’s and taking advantage of every opportunity for a Strawberry Cream Tea. I even treated myself to Afternoon Tea at Harrods … now that is one amazing experience that I need to have again. I often host bridal showers and birthday celebrations and a lot of the time choose to treat my guests to a full on Afternoon Tea experience. Of course scones served with my version of clotted cream and strawberry preserves are always part of the menu.

Buttermilk Scones
Yields 12
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Prep Time
10 min
Prep Time
10 min
  1. 1 1/2 C buttermilk
  2. 1 large egg
  3. 1/2 tsp almond extract
  4. 3 C all-purpose flour
  5. 4 tsp baking powder
  6. 1/2 tsp baking soda
  7. 1/4 tsp salt
  8. 1/2 C sugar
  9. 1/2 C cold butter, cubed
  10. 3/8 C white chocolate chips
  11. 3/8 C finely chopped almonds or slivered almonds
  12. 3/8 C dried fruits such as currants, raisins, craisins, etc.
  1. Preheat oven to 400° F
  2. Whisk together buttermilk, egg and almond extract. Set aside.
  3. Whisk together flour, baking powder, baking soda, salt and sugar.
  4. With a pastry blender, cut in cold butter until mixture resembles fine crumbs.
  5. Add white chocolate, almonds and dried fruit.
  6. Add egg mixture and stir with a fork until you have a rough dough.
  7. Turn out onto a floured surface and knead 5 or 6 times.
  8. Divide dough in half. Pat each into a 6” circle.
  9. Cut each half into 6 wedges scoring with a bench scraper or knife.
  10. Place on baking sheet lined with a silpat or bake in the divided wedge scone pans that are available on the market. You could also put the halves on a baking stone, but it takes a little more time. Monitor the browness closely in this case. I use the baking stone method as it is faster than putting the dough into the pans.
  11. Bake for 18 to 20 minutes.
  1. I am VERY generous with the fruit . .the 3/8 cup is just a guide for me ... I like scones that are quite fruity.
  2. I also dust the wedges with sugar before baking . . . . adds a bit of glisten and sparkle.
Adapted from from Victorian Epicure
Adapted from from Victorian Epicure
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Apricot Frangipane Tartlettes

Probably due to my Scandinavian heritage, almond anything is my favourite flavour . . . you could also put mango in that category!!  

Made these tartlettes for Brunch on Good Friday.  They are light, tasty and colourful . . . . just thought they added a Spring touch to the menu.

Use the Easy Mixer Pastry by Duchess Bake Shop for the pastry shells.

Apricot Frangipane Tartlettes
Serves 6
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  1. Pastry . . . I used the Duchess Pastry
Frangipane Filling
  1. 1/2 cup sugar
  2. 1/3 cup butter, room temperature
  3. 3/4 tsp. almond extract
  4. 1/4 tsp. salt
  5. 1 egg
  6. 1/2 cup finely ground blanched almonds
  7. 2 tsp. all purpose flour
  8. 1/2 cup apricot preserves
  1. In large bowl combine butter and sugar, mix until light and fluffy.
  2. Add almond extract and salt, mix well.
  3. Add egg and mix well.
  4. Add almonds and flour, mix well.
  5. Use immediately or refrigerate for later use. If refrigerated, bring to room temperature before using.
  6. Spoon about 1 tbsp. of the fiilling into each tartlette shell.
  7. Leftover mixture can be wrapped and frozen for later use.
  8. Bake at 350 degrees for 16 to 19 minutes or until light golden brown.
  9. Remove from pan, cool on rack.
  10. Spread about 2 tsp. of warmed apricot preserves over each tart.
  11. Serve warm or at room temperature.
  1. I used the 12 - 1/4 cup fluted tartlette pan from the Nordic Ware family of baking wares. Wanted the shells to have the fluted design and they slip out of the pan beautifully, so you don't have to dig at all. Mine was purchased at Barb's Kitchen Centre in Edmonton. I cannot attest to how the silicone fluted tart shells would work.
Adapted from Bundt Entertaining
Adapted from Bundt Entertaining
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Lemon flavoured shell-shaped tea cakes of French origin that adds visual interest to a tray of goodies as well as contrast in colour and texture. You will need special Madeleine pans which are available in most gourmet or kitchen specialty shops.

Yields 2
Beautiful addition to a tray of dainties.
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Prep Time
30 min
Prep Time
30 min
  1. 1¼ cups sifted cake flour
  2. ½ tsp. baking powder
  3. ¼ tsp. salt
  4. 3 eggs
  5. 1 tsp. vanilla
  6. ⅔ cup sugar
  7. 2 tsp. finely grated lemon rind
  8. ¾ cup butter, melted and cooled
  9. icing sugar to dust madeleines with
  1. Sift together the first three ingredients and set aside.
  2. Beat eggs until light, add vanilla, gradually beat in sugar.
  3. Continue beating until volume has quadrupled.
  4. Fold in lemon rind and gently fold into flour mixture.
  5. Stir in the cooled butter.
  6. Brush pans with additional melted butter and spoon about 1 Tbsp. batter into each shell, filling about ¾ full.
  7. Bake at 350̊ for 12 to 15 minutes, or until golden brown.
  8. Remove to wire rack and dust tops with sifted icing sugar.
  9. Makes about 3 dozen tea cakes.
  1. If you don't have cake flour measure out the recipe amount shake through a wire strainer and then take about 2 tablespoons out.
  2. I have no idea where the original recipe came from . . . this dates back to my Adult Education teaching days 35 years ago.
  3. There are silicone shapes available now, also coated pans which makes removal easier. I still have the old fashioned tin pans which by now would fall in the antique category.
  4. I cannot attest to the cooking times or use of the silcone molds as I have tended to stay away from them as they are not terribly rigid and worry about flavour transfer.
  5. These pans are not cheap, but should be considered an investment in your baking tools. You will never go wrong buying good quality . . . . still using baking pans that I purchased over 40 years ago. Look after them and they will become heirlooms.
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Lemon Ricotta Cookies

More cakey than crispy, these ladylike little tea cakes puff up as they bake. The lemon glaze on top adds a tart, crunchy layer. It is a very interesting texture that is provided by the use of the ricotta cheese. 

Lemon Ricotta Cookies
Very different, and sooo tasty.
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  1. 2 1/2 cups all-purpose flour (310 grams)
  2. 1 teaspoon baking powder (4 grams)
  3. 1 teaspoon salt (4 grams)
  4. 1/2 cup (1 stick) unsalted butter, at room temperature (113 grams)
  5. 2 cups granulated sugar (400 grams)
  6. 2 eggs
  7. 1 (15-ounce) container whole-milk ricotta cheese (425 grams)
  8. Zest of one lemon
  9. 3 tablespoons freshly squeezed lemon juice (45 grams)
  1. 1 1/2 cups confectioners' sugar (180 grams)
  2. Zest of one lemon
  3. 3 tablespoons freshly squeezed lemon juice (45 grams)
  1. Preheat the oven to 375 degrees F.
  2. In a medium bowl, combine the flour, baking powder and salt. Set aside.
  3. In a large bowl, using an electric mixer, beat the butter and granulated sugar until light and fluffy, about 3 minutes.
  4. Add the eggs, one at a time, beating until incorporated.
  5. Add the ricotta cheese, lemon zest and lemon juice and beat to combine.
  6. Stir in the dry ingredients.
  7. Line the two baking sheets with parchment paper.
  8. Spoon the dough onto the baking sheets using 2 tablespoons for each cookie.
  9. Bake for 15 minutes until slightly golden at the edges.
  10. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
  11. While they cool, combine the confectioners’ sugar, lemon zest and lemon juice in a small bowl and stir until smooth.
  12. Spoon about 1/2 teaspoon of the glaze onto each cooled cookie and use the back of the spoon to spread it to the edges.
  13. Let the glaze harden for about 2 hours.
  14. Pack the cookies in an airtight container.
  1. For the cookies . . . I added vanilla . . . everything tastes better with vanilla.
  2. I also used an ice cream scoop to measure out the batter.
  3. Make sure you allow lots of room for them to spread.
  4. I used Pampered Chef baking stones to bake these on . .. watch the timing closely as things usually take a little longer to bake on a stone, however you will have absolutely beautiful colour on the bottoms of the cookies and they don't go as dark as fast.
  5. After the cookies have baked, I let them cool completely and used 1 teaspoon of glaze and smoothed it over the cookies. Liked the extra bit of flavour this added and there is certainly enough glaze in one recipe to allow for this.
  6. When doing the glazing, make sure you have wax paper under the cooling rack . .. makes cleanup much easier. Some glaze will definitely drip off the edges onto the wax paper.
Adapted from Giada De Laurentiis
Adapted from Giada De Laurentiis
Just dot Food http://www.justdotfood.com/

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