Hoot n' Holler Whiskey Cake

I first made this delicious loaf cake for Josh's graduation party several years ago. It was my most requested recipe that night. (I thought it was a keeper too, but hey, I'm a fan of fruitcake.) The original recipe came from the Atlanta Journal Constitution but I've adapted it a bit and I think it's better than ever! Easy to make (you can double the recipe if you need an extra loaf), moist, and this yummy cake stores and freezes well. Be sure to make it a few days ahead of time for the best flavor.

Hoot n' Holler Whiskey Cake

Makes 1 large loaf or 2 small loaves

Preheat oven to 300 degrees

1 stick butter
1C granulated sugar
3 eggs
1/4 C buttermilk or regular milk
1/4 C molasses
1 C flour
1/2 t baking powder
1/4 t baking soda
1/4 t salt
1/2 t nutmeg (preferably fresh grated)
1/2 C chopped dried figs
1/2 C raisins
2 1/2 C chopped pecans
1/4 C bourbon whiskey

Line 9x5" loaf pan (or two smaller pans) with parchment (or waxed) paper. Butter inside of paper.

Beat butter and sugar until creamy -- about 3 to 5 minutes. Add eggs, one at a time, mixing after each addition. Add milk and molasses and mix until blended. Add flour, baking powder, baking soda, salt and nutmeg and mix until just blended. Stir in figs, raisins, pecans and bourbon.

Pour into prepared pan and bake large loaf for 1 hour 20 minutes, 2 smaller loaves for 45 - 60 minutes -- 300 degrees. Insert a skewer in the center to test for doneness. (If top is getting dark and cake isn't done, tent lightly with aluminum foil.)

Place on rack to cool before removing from pan. When cool, carefully peel back parchment paper and store tightly wrapped in aluminum foil. You can wrap in cheesecloth or a sturdy paper towel soaked in bourbon for added flavor and moistness. Keeps very well in or out of the refrigerator, and it can also be frozen.

Sprinkle with confectioner's sugar before serving if desired.

Lemony Ricotta Cookies

My taste in cookies has definitely changed. When I was younger I liked buttery cookies the best; in fact the butterier the better. Now I'm finding I prefer a more cake-like cookie. This one definitely fits the bill. If you're only a fan of crispy or chewy cookies this recipe probably isn't right for you. This cookie is tender but not fragile and has a delicate lemon flavor. Be sure to make the simple glaze if you bake this cookie because it really contributes to the cookie's lemony flavor.

Lemony Ricotta Cookies

Preheat oven to 375 degrees

Cookies
1 stick butter, softened
2 C sugar
2 eggs
15 oz container whole milk ricotta cheese
3 T lemon juice (can substitute up to 1/2t lemon extract for the lemon juice for more intense flavor)
3 T lemon zest
1 t baking powder
1/2 t salt
2 1/2 C flour

Glaze
1 1/2 C powdered sugar
3 T lemon juice (can include a drop of lemon extract)
1 - 2T lemon zest
Yellow food coloring -- optional

Cookies
In a large mixing bowl beat butter and sugar until light and creamy. Add the eggs, one at a time, until well blended. Beat in ricotta cheese, lemon juice and lemon zest. Add baking powder, salt and flour and mix just until blended. Do not overbeat.

Line baking sheet with Silpat or parchment paper. Drop 2 T dough about 2 inches apart onto lined cookie sheet. Bake at 375 degrees for about 13 minutes or until golden around edges. Remove from oven and let cool before removing from cookie sheet. (If possible, use a cool cookie sheet for each subsequent batch of cookies.) Place cookies on waxed paper to cool.

Glaze
Mix together confectioner's sugar, lemon juice, lemon zest and yellow food coloring if desired in a small bowl til well combined.

Top each cookie with around 1/4 t glaze and spread to edges. This is easiest on a slightly warm cookie. Let glaze harden for around 2 hours before storing cookies.

Make ahead: Though most recipes recommend not freezing glazed cookies, I have had success flash freezing individual cookies on a cookie sheet and then moving them to a zip lock bag for short term storage. For longer storage, freeze after baking and cooling and before glazing.