With less than 4% of the National Cancer Institute’s budget going to all childhood cancer combined, I knew it was important for me to get involved. children actively battling cancer right now. And it’s a good thing they did, too, because as soon as I saw the email go out rallying the food blogging band of troops that participate each year in the Cookies for Kids’ Cancer event, I knew immediately what I would be working on Valentine’s Day Mug Hug Cookies!ĭid you know that cancer is the #1 cause of death of children by disease in the U.S.? There are 40,000 U.S. Those specialty cookie cutters went right into my shopping tote at the mecca of all things coffee cups + mug hug cookie cutters that is Sur la table. Like a flash of lightning.īefore that happens, though, I want us to hit the pause button and stop and smell the roses….er, fresh baked cookies coming out the oven!Įven if you’re not a fan of Valentine’s Day, who can possibly say no to a cookie designed to hang out on your coffee cup? Which is the middle of the month, followed by my birthday on the 19th, then BAM. February is over. Then, February comes along and poof- we are a little less than a week away from Valentine’s Day. I don’t know about you, but it seemed as if January took forever to make it through. Sprinkle with a bit of sanding sugar if desired.Hey cupid! Might I suggest that you make these Valentine’s Day Mug Hug Cookies for your sweetie. Instead of dipping, you could also spoon or pour a bit of the glaze over the cookies. Slowly add the half and half until you get a nice thick glaze (you may not need to use all of the half and half specified).ĭip the top of each cookie into the glaze and allow to dry on wire racks until the glaze has hardened. Allow to cool completely before glazing.Ĭombine the sifted icing sugar, lemon juice, zest and flavouring (optional) in a bowl and whisk together. Don't wait for the cookies to begin to colour – the bottoms will brown slightly, but the cookies themselves won't colour.Īllow the cookies to cool on a wire rack before removing from the baking pan. Bake for about 8 minutes, rotating the pan halfway. It will form a thick batter.ĭrop the batter by teaspoonfuls onto your baking sheet (I used a small scoop), allowing room for the cookies to spread (mine didn't spread much). Turn the mixer down to low and alternate adding the flour mixture and the ricotta until combined. Add the eggs one at a time, mixing well after each. In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar until light and fluffy, about 4 minutes on medium speed. In another bowl, mix together the ricotta and vanilla. 1 tablespoon)ġ/2 teaspoon vanilla, orange or anise extract (optional)Ĭombine the flours, baking powder and baking soda in a bowl and whisk together well. One pound confectioners sugar, sifted (about 4 cups before sifting) One 15-ounce container ricotta cheese (whole milk or part skim)ġ cup unsalted butter, at room temperature One comment I overheard was “Oh my god, I have to leave here before I eat them all.” Of the cookies I’ve made so far, these are by far the most popular. Everyone loves how soft and fluffy they are, and I got a request to put that lemon glaze on everything. I ended up using only about half of the dairy specified and I think it could have cut that down even more and gone with a slightly thicker glaze. And be careful when adding the liquids – it got thin really quickly. I actually ended up with way more glaze than I needed, so feel free to cut that part of the recipe by about half. After glazing, they have a real punch of lemon. The cookies themselves don’t gain any colour and stay very pale, but the bottoms brown a bit. I don’t think the ricotta adds any flavour (not that I noticed anyway), but a lot of moistness.īefore glazing, these cookies have a fairly neutral flavour, but a nice sweetness. The dough ends up being more like a thick cake batter than a cookie dough, which really shouldn’t have surprised me considering the mixing directions were also more like a cake recipe – with alternating dry and wet ingredients.Īnd the final cookies? Like little dollops of cake. I had no idea what a ricotta cookie might be like, but I imagined something with an almost cheesecake-y flavour and texture. I initially saw this recipe when I picked out the orange cookie recipe a few weeks ago and was intrigued by the concept. Have I mentioned that I love lemon? Once or twice? Sorry, I’ll try not to get stuck in a rut.
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