Glazed Lemon Drop Cookies

These sweet, lemony, buttery, tangy drop cookies are just the ticket for a quick dessert.

Glazed Lemon Cookies

Glazed Lemon Drop Cookies

Summer vacation bonus: they are very easy to make.  No mixer needed!  Enjoy!

Glazed Lemon Drop Cookies
(makes 28 large cookies – recipe can easily be halved for a smaller batch)

2 sticks unsalted butter
10 1/2 oz (1 1/2 cups) white sugar
2 large eggs
15 oz (about 3 cups) unbleached all-purpose flour
2 tsp cream of tartar
3/4 tsp baking soda
1/2 tsp salt
zest of two lemons, grated very fine, divided
2 – 3 TB fresh squeezed lemon juice
2 cups powdered sugar

For the dough: In a large glass mixing bowl, melt the butter in a microwave oven.  Stir in the white sugar, zest of one lemon, and eggs until incorporated and smooth.

Sift together the flour, baking soda, cream of tartar and salt.  Add dry ingredients to the butter/sugar mixture.  Mix until dough forms.

Using a portion scooper or spoon, make large (almost 1/4 cup) balls of dough and place on baking sheet, allowing at least 2 inches between cookies.

Bake at 375 until done.  Check after 13 minutes or so.  The cookies should be golden on the edges, but still soft and a bit doughy in the center.  They will set up more when they cool, so don’t over bake them.   Let cool on the baking sheet for a few minutes, then transfer to a cooling rack.

For the lemon glaze: Put the powdered sugar in a bowl.  Add zest of one lemon, and just enough lemon juice to make a glaze.  (About the consistency of thin pancake batter).  When the cookies are cool, spread a thin layer of glaze on each cookie.

Coconut Panna Cotta with Mango

Mangoes + Coconut = Delicious.

Coconut Panna Cotta with Mango

Coconut Panna Cotta with Mango

Here is a cool, creamy, coconut panna cotta topped with fresh diced mango and toasted coconut. This is my third panna cotta recipe, and I hope you’ll find it easy to prepare and a joy to eat.  Use a full fat coconut milk and your coconut panna cotta will have the best flavor and texture.  Enjoy!

Coconut Panna Cotta with Mango
serves 4 – 5

1 can full fat coconut milk (13.5 oz, 1 2/3 cups)
2/3 cup milk
1/3 cup white sugar
1 package unflavored gelatin
1/4 cup water
one mango, diced
1/3 cup coconut, lightly toasted

In a small bowl, mix the powdered gelatin with the water.  This is to hydrate and soften the gelatin.  The mixture will be thick and granular looking after a couple minutes.  Set aside.

In a small pan, mix the coconut milk, milk, and sugar over medium heat until hot – but not boiling.  Remove from heat and stir in the gelatin/water mixture.  When the gelatin is completely melted into the hot coconut milk mixture you are ready to pour into serving dishes.  You may use individual glasses or one bowl — whatever will look beautiful.   Refrigerate until cold.  Top with diced mango and toasted coconut just before serving.

Rose Drop

For me, the garden is a place of beauty, prayer, and deep inspiration for my cooking.  I have a beautiful rose bush* — right now in full bloom with deep pink, fragrant blossoms.  A few years ago, while weeding alongside this righteous proclamation of Spring, I envisioned a cocktail — the Rose Drop.

I imagined the luscious scent of my rose concentrated in one beautiful cocktail.  After a bit of tinkering, I was rewarded with a lovely surprise when I infused the petals of this rose, which I reveal to you in the recipe below.  Enjoy!

Gertrude Jekyll Rose

Gertrude Jekyll Rose

For the Rose infused vodka:
Start by picking 9 – 10 full rose blossoms.  Rinse them and pluck the petals.

Rose petals

Rose petals

Lightly pack all the petals into a large lidded jar.  I used a 20 oz glass lidded working jar.  Add vodka to the brim, then cover and place in the fridge.  Give it a shake after an hour or so.

roses in vodka - the first minute

rose petals in vodka – the first minute

After a couple hours the petals will have been drained of most of their color, and the infused vodka will be a pale straw pink color.  (When this first happened, I was most disappointed, as I was really hoping for the color and fragrance of my rose in my cocktail.  I was stunningly surprised later, when I used this infusion in a cocktail, with the addition of acidic lemon juice — a little food chemistry magic to come.)

rose infused vodka - after three hours in the fridge

rose infused vodka – after three hours in the fridge

rose infused vodka, after straining

rose infused vodka, after straining

Strain the rose infused vodka into a jar and store airtight in the fridge until you’re ready for a cocktail.  Enjoy! (in moderation, of course)

The Rose Drop
(makes two)

4 oz Rose infused vodka (see recipe, above)
1 oz fresh squeezed lemon juice
1 – 2 oz simple syrup** (add to suit your sweetness preference)
4 ice cubes

Stir all ingredients together until very cold.  When you add the lime juice to the rose infused vodka the beautiful colors of the rose revert to their acidified state and shine brilliant pink.  And the rose scent blooms in the glass.  Strain into two lovely cocktail glasses, garnish with a rose petal, and enjoy.

* My rose bush, a Gertrude Jekyll Rose, is grown with no pesticides of any kind.  This is very important for using roses petals in cooking — don’t use any roses if you’re not entirely sure that there are no systemic or foliar pesticides that have been used on your flowers.

**simple syrup:  Blend equal proportions by volume sugar and boiling water.  Cool before using.