Lemon Snowball Cookies

One of my favorite things about the holidays are the snowball cookies my mom makes, they are a tradition that I have reserved only for that time of the year until today. Today I worked out in the yard all day with my three children- weeding, planting, cleaning, swimming and picking a few big lemons that just had to be used. I added the zest of one of those perfect tart lemons to a traditional snowball recipe, added a little lemon extract and come up with a fresh, sweet version of our family's holiday tradition that can be used in the summer for a light, sweetly tart, cookie. You can see there are pink and white cookies, the pink ones were made especially for my kids using crystal light pink lemonade cup and powdered sugar. They were a little tart for me but the kids loved them.

Lemon Snowball Cookies

2 sticks of butter

1/2 cup granulated sugar

1 TBL lemon zest or zest from one lemon

1 tsp vanilla extract

1/2 tsp lemon extract

2 cups of flour

Sugar Coating

1/2 cup powdered sugar

(add 1 tsp crystal light lemonade or pink lemonade drink powder mix if you choose)*

Mix together in a medium bowl

Cream together soften butter, sugar, lemon zest and extracts. Add flour and mix just until dough forms. Scrap sides of bowl and work in any extra flour in bowl by hand.

Roll in 1" balls and bake on ungreased cookie sheet for 16 - 18 min. remove from oven, cool for 5 minutes or until you are able to handle but the cookies are still warm. Toss the cookies in the powdered sugar mixture. Cool completely on wire rack or bottoms will get gooey.

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Lemon Rice with Pine Nuts

I made a great citrus marinade for my Mahi Mahi tonight and wanted to bring the flavors through the entire dish. I looked for a lemon rice recipe and couldn't find one that had ingredients that I already had on hand and/or that my family would eat so I took it upon myself to create one. I served this with charred roman lettuce (from the bbq) with citrus vinaigrette and tomatoes. The meal was a winner and I wanted to share it with you. Enjoy.

Lemon Rice

2 TBL extra-virgin olive oil

2-3 gloves of garlic minced

1/2 cup pine nuts

long strips of zest cut from one lemon (take your time and don't get the white part or you will have a bitter flavored rice)

2 cups of white rice (or my favorite is jasmine rice)

4 1/4 cups water

3 cubes chicken bullion cubes or 3 TBL of chicken flavored bullion powder (you can use 4 cups of chicken stock/chicken broth from the can instead of cubes and water

1/2 tsp dried thyme or 1 TBL fresh

salt and pepper to taste

In large saucepan with cover, heat oil over medium heat. Add garlic and pine nuts, cook for 1 min or until pine nuts start to slightly brown. Add Rice and cook for one min longer. Add water, bullion, thyme, and lemon zest strips. Bring to a boil, lower heat to low and simmer until all liquid is gone and rice is soft about 10-15 minutes. Fluff with fork and remove lemon zest strips before you serve.

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Lemon Tart

Here is a great light recipe with just the perfect tartness of lemons. While it would be great for a summer night recipe, lemons are in season and so cheap that I bought a 2 pound bag for $1. Can you believe that? Thank goodness for our citrus industry here in my home town. I hope, even if you don't try this recipe right away, that you will keep this and make it for some warm summer evening. The original recipe calls for more whipped cream but I wanted you to see the actual tart, so feel free to add as much as you like. I think I will go have another piece right now ;)

The Tart

CRUST:

1 1/2 cup (130 grams) all purpose flour

2/3 cup (36 grams) confectioners (powdered or icing)sugar

1/8 teaspoon salt

1/2 cup (1 stick) (114 grams) cold unsaltedbutter, cut into pieces

FILLING:

5 ounces (140 grams) cream cheese, room temperature.

1/2 cup (100 grams) granulated white sugar

1/2 cup (120 ml) fresh lemon juice(approximately two large lemons)

2 large eggs

1 tablespoon (5 grams) grated lemon zest

TOPPING:

Whipped cream, top with grated lemon zest

Grease with butter, or a cooking spray, an 8 inch (20 cm) or 9 inch (23 cm) tart pan with a removable bottom. Set aside. FOR CRUST: In your food processor, place the flour, sugar, and salt and process to combine. Add the butter and pulse until the pastry starts to come together and form clumps. Place the pastry in the prepared tart pan and, using your fingertips, evenly press the pastry onto the bottom and up the sides of the pan. (Can use the back of a spoon to smooth the surface of the pastry.) Pierce the bottom of the crust with the tines of a fork. (This will prevent the pastry crust from puffing up while it bakes.) Cover and place the pastry crust in the freezer for 15 minutes to chill. (This will help prevent the crust from shrinking while it bakes.) Preheat oven to 425 degrees F (220 degrees C) and place rack in center of oven. When the pastry is completely chilled, place the tart pan on a larger baking pan and bake until the crust is golden brown, about 13 - 15 minutes. Remove from oven and place on a wire rack to cool while you make the filling. Reduce the oven temperature to 350 degrees (177 degrees C). FOR FILLING: In a food processor or electric mixer place the cream cheese and process until smooth. Add sugar and process until incorporated. Add eggs, one at a time, and process until thoroughly combined. Add remaining ingredients and process until well blended and smooth. Pour filling into pre baked tart shell and bake for approximately 25 - 30 minutes or until filling is set. Transfer tart to a wire rack to cool and then cover and refrigerate until well chilled, at least an hour. Refrigerate until serving time. Makes one - 8 inch (20 cm) or 9 inch (23 cm) tart. Courtesy of Joy of Baking.com

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Lemony-Glazed Orange Bread

I made this bread a few times last summer, it is a Weight Watcher favorite of mine (with a few changes for a little more kick) because I love sweets but I need them to be lighter. This bread is made with fresh oranges and fresh lemons and is perfect for this time of year in California when the citrus is heavy on the trees. Fairly low in calories (183c) and fat (1g) this loaf is sweet, moist, and has that yummy tartness you would expect from citrus. Enjoy.

2 cups AP flour

2 1/2 tsp grated orange zest

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 cup granulated sugar

1/2 cup fresh orange juice

1/4 tsp orange extract

1/3 cup canola oil

2 large eggs

2 tsp vanilla extract

3/4 cup powdered sugar

1 tsp lemon zest

2 TBL lemon juice

1/4 tsp lemon extract (if you don't have and don't want to purchase then leave it out)

Preheat oven to 350〫Spray a loaf pan with nonstick cooking spray and dust with flour, tap out any extra.

To make the batter, whisk together the flour, orange zest, baking powder, baking soda and salt in a large bowl and set aside. Whisk together the granulated sugar, orange juice, orange extract, oil, eggs, and vanilla in medium bowl. Add the orange juice mixture to the flour mixture, stirring until well combined. Pour into the pan. Bake until toothpick comes out clean, 40-45 minutes (check a little early as this cake will dry out if overcooked). Let cook on a rack for about 10 minutes then remove from pan and cook completely on rack.

To make the glaze, whisk together the powdered sugar, lemon zest, juice and extract until smooth. Spread the glaze evenly over the top of the loaf. Let sit for about 10 minutes to let the glaze set.

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