Some of you may remember Scissors & Sage’s Valentine’s-themed contest back in February. Scissors & Sage is now having its second contest, and this time, the winner will receive a jar of homemade honey citrus hand scrub! The deadline to participate in this contest is Monday, May 26 at midnight EST. With your help, I hope to extend the readership of Scissors & Sage via social media. Here’s how it works:
Choose a post on Scissors & Sage that you especially like. At the bottom of the post, find the “share this” buttons for Pinterest, Facebook, WordPress, Twitter, Google+, and email. You decide where you want to share the post, but you have to share the post somewhere. If you do not use social media, email the post to a friend. Once you share the post, leave the link (or tell me you emailed it) in the comments section below so that I can enter you into the contest! One lucky participant will win the hand scrub.
It’s that simple, folks. Happy sharing!
Last month, Scissors & Sage hosted its very first comment contest. I am happy to announce that the winner of this Valentine’s themed mystery treat was Theresa of TheresaBuoy! This experience gave me an opportunity to meet a new blog friend across the country, and to expand my blogging horizons (literally). Thank you to all who participated. I look forward to future contests on this blog!
The mystery treat I baked for Theresa was a batch of lemon ricotta cookies. Perhaps you have never heard of these – I hadn’t until about a month ago. I was in Isgro Pasticceria with my family when I saw these little fellows in the display case. Now, I am Italian. Like Brooklyn Italian. But I had never heard of lemon ricotta cookies! I was embarrassed. I was confused. I knew I had to try and make these myself, so my uncle helped me track down Giada De Laurentiis’s well-regarded recipe.
Lemon Ricotta Cookies (adapted from Giada De Laurentiis)
Prep time: 15 minutes | Cook time: 15 minutes | Yields: 52 cookies
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp salt
- 1 stick unsalted butter, softened
- 2 cups sugar
- 2 eggs
- 15 oz whole milk ricotta cheese
- 3 tbs lemon juice
- 1 lemon, zested
- Sprinkles (optional)
- 1 1/2 cups powdered sugar
- 3 tbs lemon juice
- 1 lemon, zested
Preheat oven to 375 °F. In a medium bowl, combine the flour, baking powder, and salt. In a large bowl, combine the butter and sugar using an electric mixer until fluffy (3-4 minutes). Add the eggs and beat until fully incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
Line two cookie sheets with parchment paper. Scoop 1 tbs of batter per cookie. Bake for 15 minutes or until slightly golden brown along the edges. Remove from oven. Transfer cookies to a cooling rack and let stand for 20 minutes.
Combine the powdered sugar, lemon juice, and lemon zest in a small bowl. Stir until smooth. Spoon the glaze onto each cooled cookie. Add sprinkles if desired. Let the glaze harden for 2+ hours. Package the cookies for up to two weeks.
From Scissors & Sage
I packaged these cookies up for Theresa in a decorative paper loaf pan. These cookies are the perfect springtime cookie. They are light and citrusy, and can be enjoyed in combination with this warming weather!
Today marks Scissors & Sage’s first comment contest! The rules are simple: Comment on any post on this blog and your name will be entered to win a mystery treat from me! This treat is Valentine’s-themed, and will arrive in time for February 14th. The deadline to comment is this Friday, February 7 at midnight EST, so get commenting!
PS) Be sure to enter your email address when leaving a comment so that I can contact the winner.