Easy Peasy Lemon Stabby

Lemon + Sugar + MURRDERRRR
Jk, jk, no murder, just raspberries.

But the end result does kind of look like a crime scene, which is why I originally made this for a show I did where my character is stabbed to death.

BEFORE:

AFTER:

photography: Evan Hanover

painting: Emjoy Gavino on Benadryl

The cookies were quite popular with the cast and actually won a prize.  The prize was a piece of paper with a fellow actor's headshot photocopied onto it but now I can tell my third grade teacher who told me I wouldn't amount to anything that I've won something.

TAKE THAT, MRS. LAZOR.
I'VE WON SOMETHING.
ALSO.
LOTS OF KIDS USE YELLOW LINED PAPER SO STOP YELLING AT ME.

Anyway.

Recipes #14 and 15: Vodka Lemon Fizz and 
Lemon Raspberry Cookies with Pimm's Liqueur.

Choice of Libation: Vodka Lemon Fizz (see recipe below)
Choice of Music: Yola.  HOLY CRAP. WHERE HAS SHE BEEN ALL MY LIFE?

Throwback 70s soul meets old school folk meets power ballads?! And that VOICE. Just yes to all of it.

 Look at all that produce and protein.  

Muddling with my left hand, Instagramming with my right.

The things I do for my art.

Yeah, but in some countries 2 ounces = 2 wrist tremors

Obligatory cardio shot

This actually looks like something I paid $13 for at a speakeasy where the bartender shushed me. It tastes better too because I got to be loud as hell while on a social zoom. 

And no one was wearing an ironic bowtie.

Whoops, forgot an ingredients picture for the cookies so may as well just jump in with the liquor pouring shot.  We weirdly have 2 full bottles of Pimm's and we were out of vanilla extract so....

Antioxidants.  Or. AntioxiDANCE?  

.....I've had too much Pimm's.

I do recommend using 2 spoons or a small ice cream scoop to form rounds on your cookie sheet.

Otherwise the dough is pretty sticky and raspberry-y and it gets very Carrie-at-the-Prom-y.

Tart, sweet, comforting and slightly awkward.  That's what they called me in grade school. 

Except for Mrs. Lazor but let's not get into it until I have another cocktail. 

stolen and adapted from vintagekitty.com
2 tablespoons sugar (honestly, could have done 2 tsp, this was suuuper sweet)
1/4 lemon
2 ounces vodka
1 egg white

Place sugar in a cocktail shaker
Cut the quarter lemon into small pieces then muddle with sugar.
Add the vodka, stir and let sit for about 5 minutes until the sugar dissolves.
Pour the egg white into the cocktail shaker then shake until your arm wants to fall off.
Then shake some more!
Add ice and then shake more.
Pour cocktail into a coupe or small rocks glass
Garnish with lemon

Notes
A cheaters way to get the best foam is to strain the cocktail into a blender and process until foamy.

For a vegan cocktail, substitute two tablespoons aquafaba for the egg white.
If using raw egg whites worries you, you can purchase pasteurized eggs for this recipe.


stolen and adapted from bake-eat-repeat.com/

1/2 cup unsalted butter, softened
1 cup granulated sugar
1/2 teaspoon vanilla (or Pimm's!)
1 large egg
1/2 lemon, zest and juice
1/4 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1 1/2 cups all-purpose flour
3/4 cup frozen raspberries, coarsely chopped

Preheat the oven to 350 degrees F.
Line 2 cookie sheets with parchment paper or silicone baking mats. Set aside.

In a large bowl, or the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Add the vanilla, egg, lemon zest and juice and mix well, scraping down the sides of the bowl as needed. Add the salt, baking powder, baking soda and flour and mix until combined. Add in the raspberries and mix briefly to incorporate them.

Drop the dough by tablespoonful (a cookie scoop works best here, the dough is extremely sticky, but two spoons works too, the cookies will just be less uniform) onto the prepared cookie sheet. Bake for 14-16 minutes or until they are just starting to brown on the edges and are no longer shiny at all. Put the second half of the cookie dough in the fridge while the first sheet is baking, it will get even softer as the raspberries thaw.

Allow the cookies to cool on the baking sheet for 10 minutes before moving to a wire rack to cool completely. Store in an airtight container at room temperature for 5 days, or freeze for up to 3 months.