PINOY READERS

More cakey than crispy, these ladylike little tea cakes puff up as they bake, almost like little muffin tops. The lemon glaze on top adds a tart, crunchy layer. (Recipe from "Giada’s Kitchen" by Giada De Laurentiis.) VoS Ingredients FOR THE COOKIES: 2 1/2 cups all-purpose flour (310 grams) 1 teaspoon baking powder (4 grams) 1 teaspoon salt (4 grams) 1/2 cup (1 stick) unsalted butter, at room temperature (113 grams) 2 cups granulated sugar (400 grams) 2 eggs 1 (15-ounce) container whole-milk ricotta cheese (425 grams) Zest of one lemon 3 tablespoons freshly squeezed lemon juice (45 grams) FOR THE GLAZE: 1 1/2 cups confectioners' sugar (180 grams) Zest of one lemon 3 tablespoons freshly squeezed lemon juice (45 grams) Directions Preheat the oven to 375 degrees F. In a medium bowl, combine the flour, baking powder and salt. Set aside. In a large bowl, using an electric mixer, beat the butter and granulated sugar until light and fluffy, about 3 minutes. Add the ...

More cakey than crispy, these ladylike little tea cakes puff up as they bake, almost like little muffin tops. The lemon glaze on top adds a tart, crunchy layer. (Recipe from "Giada’s Kitchen" by Giada De Laurentiis.) VoS Ingredients FOR THE COOKIES: 2 1/2 cups all-purpose flour (310 grams) 1 teaspoon baking powder (4 grams) 1 teaspoon salt (4 grams) 1/2 cup (1 stick) unsalted butter, at room temperature (113 grams) 2 cups granulated sugar (400 grams) 2 eggs 1 (15-ounce) container whole-milk ricotta cheese (425 grams) Zest of one lemon 3 tablespoons freshly squeezed lemon juice (45 grams) FOR THE GLAZE: 1 1/2 cups confectioners' sugar (180 grams) Zest of one lemon 3 tablespoons freshly squeezed lemon juice (45 grams) Directions Preheat the oven to 375 degrees F. In a medium bowl, combine the flour, baking powder and salt. Set aside. In a large bowl, using an electric mixer, beat the butter and granulated sugar until light and fluffy, about 3 minutes. Add the ...