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Erik Valdez's Ricotta and Strawberries & Cristina's Lemon Thyme Shortbread
Recipe Adapted From Jen's Favorite Cookies

























Ingredients for Ricotta and Strawberries:

•  8oz of whole milk ricotta
•  1 pint of strawberries, washed stemmed and halved
•  6 cracks of pink peppercorn
•  Chiffonade of 3 fresh basil leaves
•  2 teaspoons of local honey



Recipe:

  1. Scoop ricotta into the center of a round serving platter.

  2. Arrange strawberries around ricotta.

  3. Top with basil, pink peppercorn, and drizzled honey.



Lemon Thyme Shortbread Ingredients:

•  ¾ cup butter
•  ½ cup powdered sugar
•  ½ teaspoon salt
•  1 tablespoon lemon zest
•  1 teaspoon fresh lemon juice
•  1 teaspoon fresh thyme, (leaves removed from stems)
•  1½ cups flour



Recipe:

  1. Cream butter and powdered sugar. Add salt, zest, lemon juice, and thyme. Mix well.

  2. Add flour and mix well.

  3. Wrap dough tightly in plastic wrap and chill for 1-2 hours, until firm.

  4. Roll dough on a floured surface to ¼-inch thickness.

  5. Use cookie cutters or a knife to cut shapes approximately 2 inches in width.

  6. Place shapes on a baking sheet and bake at 350F for 8-10 minutes.

  7. Let cool before eating.



Make sure you watch Erik on "Graceland," Wednesdays on USA 10/9c.

And be sure to follow Erik on twitter @erikvaldez.


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