Ready, Set, Blog . . .

Alright folks, this is it. Project Food Blog has opened for entries and I am one of nearly 2,000 contestants hoping to win the grand prize of $10,000 and the opportunity to become “the next food blog star!” Pretty freakin’ sweet, right?!

I know!

Essentially, contestants will be competing in a series of 10 challenges from now through December and  posts will be judged by a panel of judges AND blog readers. Voting opens Monday, September 20th! (Don’t worry, I’ll remind you then to go and vote for me! )

So here I go …

Ready, Set, Make Cookies!

Lemon Raspberry Cookies, to be exact. Let’s take a look at them, shall we.

Mmmmmmmmmmmmmm. Cooooookiesssssssssssss.

Of all the cookies I’ve made in all of my years of cookie baking (about 12 I’d say, if you were curious) these lemon raspberry cookies have been the most requested, raved about, likely to be devoured cookies I have ever made. This could be the case for several reasons.

Reason # 1: These cookies are tasty.
I hate to toot my own horn, but these cookies are amazing. Combining the tart flavor of lemon with the sweetness of raspberries creates a sensation that I can only describe as bliss in my mouth.  I’m certainly not the first person to combine the flavors of lemon and raspberry, Martha Stewart’s done it, but there is something special about these particular cookies that make them incredible. Perhaps it’s…

Reason # 2: These cookies are super moist.
Maybe it’s the stick and a half of butter. Maybe it’s the raspberry jam filling. Heck, maybe it’s the shower of confectioners sugar  they get (I don’t skimp, I cover both sides of these babies).
Whatever it is, you can keep these cookies for well over a week
(if you hold out on eating them that long) and they are still perfectly soft and chewy like you just made them. Maybe it has something to do with …

Reason # 3: I absolutely love making these cookies.
Though the list of ingredients is minimal, these cookies are pretty labor intensive. I mean, I wouldn’t go so far as to say you could skip your workout for the day, but you need to be in the kitchen for quite a while to get a proper cookie, and I love every second of making these cookies. Here is how you do it…

Lemon Raspberry Cookies

  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 sticks unsalted butter (at room temperature)
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 tbsp lemon zest
  • 1 tbsp lemon juice
  • 1 jar all natural raspberry jam
  • Confectioners sugar, for dusting

Begin by combining the flours, baking powder and salt until just combined.
Set aside.

In an electric mixer, beat together the butter and sugar. Add the egg, vanilla, lemon zest and juice and beat on low speed until everything is incorporated. Slowly add the dry ingredients and mix until the dough begins to pull away from the sides of the bowl.

Gently form the dough together with your hands. (At this point, you can continue to make the cookies as directed, or wrap the dough in plastic wrap and keep it in the refrigerator for about a  week.) By the teaspoon full, roll the dough into little balls and gently flatten them onto a greased cookie sheet.  (This should make at least 50 little cookies, depending on how big or small you choose to make them.)

Bake at 350 degrees for about 8-10 minutes. The cookies should not be brown, but should be set and once cooled easily removed from the cookie sheet.

When all of the cookies are baked and cooled, take half of the cookies and spread with jam, topping each with another cookie. Once all of the cookies are paired, sprinkle generously with confectioners sugar.

And there you have it! My lemon raspberry cookies!

Now, onto why I think I should be the next food blog star.

Twenty-Something and Starving is not a healthy living blog – though I do my best to be healthy when I can. This blog is not devoted entirely to indulgent sweets – though I do like to indulge from time to time. Twenty-Something and Starving is me sharing the food that I love with others who love food and share this same philosophy. From a lighter take on Chicken and Corn Chowder to my butter laced Cashew Berry Blondies – Twenty-Something and Starving is for any and everyone who are exactly that…starving! The twenty-something part, well, that’s just me!

12 comments

  1. Matt Kay

    Let me just say that if you left me in a room with a plate of jam cookies they’d be….Ready, set, gone!

    Great flavor combo. Nice clean blog by the way. 😀

    Matt Kay

  2. Baking Barrister

    found you on contestant roulette. I enjoyed this entry because it shows what you do instead of just telling a long story about why you like food. and those cookies? yeah, who wouldn’t enjoy looking at, thinking about, and eating those cookies.

  3. Jennifer

    Thanks, folks! I’m so glad you all liked the entry!! Hopefully you get the chance to whip up a batch of these guys. :)If ya do, don’t forget to let me know how they turn out for ya!!

  4. Sam Costa

    Jen! These look great! I love anything lemon and/or raspberry! I think I’ll try to do this one, and hopefully better than I did the last. That’s why you do the food blog, and I do the snarky pharmacy tech blog.

  5. Gloria

    Hello! I just voted for you! These cookies look OUT OF THIS WORLD DELICIOUS!! Do I have to use the one cup of whole wheat flour? Does it make that much of a difference? Or can I use two cups of all purpose flour?? Thanks!
    Regards and good luck,
    Gloria

  6. Jennifer

    Thanks for the votes, everyone 🙂 You guys rock!!!

    And Gloria, don’t fret, I just use the whole wheat flour because I feel better about myself while I’m eating them. Feel free to use two cups of all purpose flour. I’m sure they’ll be equally if not more so delicious!!

  7. Lick My Spoon

    Lemon and raspberry is an absolute killer combination. I made a lemon layer cake with raspberry filling a few weeks back for a surprise birthday party and it was a huge hit. Best of luck in the competition, you’ve got our vote!

    Lick My Spoon

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