Tag Archives: san diego county fair

Lemon Glazed Lemon Cookies

This recipe is from Martha Stewart Living. These are the most lemony cookies I’ve ever made.

Makes 18 cookies.

Ingredients

Lemon Cookies

  • 2 C all-purpose flour
  • ½ tsp baking soda
  • 1 tbsp finely grated lemon zest
  • 2 tbsp lemon juice
  • ½ C unsalted butter
  • 1 C sugar
  • 1 large egg
  • 1 tsp vanilla extract

Lemon Glaze

  • 2 C confectioner’s sugar
  • 2 tbsp finely grated lemon zest
  • 1/3 C lemon juice

Recipe

Lemon Cookies

  1. Preheat oven to 350°.
  2. Whisk together flour, baking soda, sal and lemon zest.
  3. In a stand mixer on medium speed using the beater beat butter and sugar until light and fluffy. Add egg, vanilla and lemon juice and beat until combined. Set speed to low and beat in flour mixture one third at a time until completely incorporated.
  4. Drop dough by heaping tabelspoons, 1 inch apart, onto two baking sheets. Bake until edges are golden, 15 – 20 minutes.
  5. Let cool 2 minutes on sheets then transfer to wire racks to cool completely.

Lemon Glaze

  1. Whisk together confectioners’ sugar, lemon zest, and lemon juice until smooth.

Assemble

  1. Dip the top of each cookie in the glaze. Let set for at least one hour.

Chewy Almond Orange Cookies

This recipe is from Martha Stewart Living. The consistency of these confections is like a cross between a cookie and a soft meringue.

Makes 18 cookies.

Ingredients

  • 4 ½ oz sliced almonds (divided into 3 ½ oz and 1 oz)
  • ¾ C sugar (divided into ½ C and ¼ C)
  • ¼ C all-purpose flour
  • Zest of 2 oranges
  • 1 tsp anise, crushed
  • 3 large eggs, room temperature
  • ¼ tsp salt
  • 2 tsp confectioners’ sugar

Recipe

  1. Preheat oven to 350°.
  2. In a food processor, blend 3 ½ ounces of almonds with ½ C sugar until almonds are finely ground.
  3. Transfer almond mixture to a bowl and stir in flour, orange zest and anise.
  4. Using a stand mixer whisk egg whites, salt, ¼ C sugar until soft peaks form.
  5. Fold egg whites into almond mixture.
  6. Spoon tablespoons of batter 2 inches apart on two baking sheets lined with parchment paper. Using remaining almonds arrange three almonds on each cookie. Sift confectioners’ sugar over cookies.
  7. Bake until cookies are slightly browned on the edges, about 12 minutes. Cool for two minutes before moving to cooling rack to cool completely.

Entries for the San Diego County Fair

May 5 is the deadline for Home and Hobby fair entries so I put mine in tonight to make sure I don’t forget. I spend all year evaluating my baked goods and improving them so that I can enter them in the fair. Then with a frenzy of cooking (I spent 24 hours straight, except for sleeping, baking my entries last year) I deliver them and wait.

Here is the list of what I am entering in the fair this year:

Blueberry Almond Delights

This recipe is based on a recipe I found on the Food Network web site (one of my favorite places to look for recipes) and adapted for my stand mixer. It took first place at the San Diego County Fair (formerly the Del Mar Fair) in 2008. Because of the almonds the taste reminds me of biscotti.

I used fresh blueberries but it will work well with frozen blueberries if you thaw and drain them. I use a #40 (1½ tablespoon) disher (it looks like a small ice cream scoop). That way the cookies are uniform.

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter
  • 1 cup sugar
  • 1 egg yolk
  • 1/3 cup milk
  • 1 teaspoon almond extract
  • 2 teaspoons lemon zest
  • ½ cup chopped almonds, toasted
  • 1 cup blueberries

Recipe

  1. In a medium bowl, combine flour, baking powder, and salt.
  2. In the bowl of a stand mixer using the beater blade, cream together the butter and sugar. Add egg yolk and beat until incorporated. Add milk, almond extract, lemon zest and continue beating until incorporated.
  3. With the mixer on low speed slowly add the flour mixture into the wet ingredients.
  4. Fold in the almonds first, then fold in the blueberries.
  5. Chill the dough in the refrigerator for at least 30 minutes.
  6. While dough is chilling preheat the oven to 375°.
  7. Drop heaping tablespoons of the mix onto cookie sheets. Bake until golden brown around the edges, about 15 minutes.
  8. Cool the cookies on a wire rack.