{"id":31084,"date":"2013-01-31T17:12:55","date_gmt":"2013-01-31T17:12:55","guid":{"rendered":"http:\/\/www.ou.org\/life\/?p=31084"},"modified":"2017-04-20T06:34:18","modified_gmt":"2017-04-20T11:34:18","slug":"another-way-to-show-you-care-during-shiva-lemon-confections","status":"publish","type":"post","link":"https:\/\/www.ou.org\/life\/food\/recipes\/another-way-to-show-you-care-during-shiva-lemon-confections\/","title":{"rendered":"An Extra Way to Show You Care During <em>Shiva<\/em>: Lemon Confections"},"content":{"rendered":"<p><em><strong>Please note: Eileen Goltz is a freelance kosher food writer.\u00a0<\/strong>The Orthodox Union makes no endorsements or representations regarding kashrut certification of various products\/vendors referred to in her articles, blog or web site.<\/em><\/p>\n<p>I had the sad experience of having to make a <em>shiva<\/em> call (a visit to someone who has recently lost a close relative in the week following their passing) to a close friend whose father had just passed away. I wanted to bring something to the home as a way of helping feed the out-of-town family and guests.<\/p>\n<p>While putting together a fruit tray and a cheese platter, I had a flashback to a time when this friend&#8217;s family and mine were together celebrating a <em>bar mitzvah<\/em>. His father was snarfing down the cookies I\u2019d made. I remember him saying that in his opinion, they were better than a store bought ones&#8211;because they were made with that extra ingredient, love.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-post-31084 wp-image-57241 alignright\" src=\"https:\/\/www.ou.org\/life\/files\/Lemon-Bars-1-300x200.jpg\" alt=\"Lemon bars\" width=\"300\" height=\"200\" srcset=\"https:\/\/www.ou.org\/life\/files\/Lemon-Bars-1-300x200.jpg 300w, https:\/\/www.ou.org\/life\/files\/Lemon-Bars-1-768x512.jpg 768w, https:\/\/www.ou.org\/life\/files\/Lemon-Bars-1-1024x683.jpg 1024w, https:\/\/www.ou.org\/life\/files\/Lemon-Bars-1.jpg 1254w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/p>\n<p>I knew that when I brought the cookies and relayed the story to my friend, I&#8217;d give a gift that would be much more than a way to say: I\u2019m so sorry for your loss. I\u2019d be giving my friend a memory of a time when dad was hale and hearty and full of love for his family.<\/p>\n<p>In my opinion, while bringing food is an important way of showing you care, I\u2019ve also found that when you don\u2019t know what to say, just sharing your favorite memory of their loved ones is the kind of gesture that means the most.<\/p>\n<p>When I\u2019m making a sweet tray to take to a <em>shiva<\/em> call I try to have three or four different types of cookies and a cake so that there will hopefully be something to tempt those whose appetites are understandably, nonexistent.<\/p>\n<p>I prefer to make the cookies and cake myself, but if timing is an issue there is absolutely nothing wrong with picking up a cake or cookies from a bakery. It\u2019s fundamentally the desire to be there to support your friends and family that counts.<\/p>\n<p>Things can be confusing after returning from a funeral and sometimes no one specific is in charge of running the kitchen. You don\u2019t have to hand the tray to the bereaved; they have enough to deal with. Just make sure it makes it to the kitchen or dining room. I suggest using a disposable tray so that the family doesn\u2019t have to worry about washing or returning anything and attaching a card to the tray as a way of letting them know who gave the tray.<\/p>\n<p>The following recipes are all appropriate to take to a <em>shiva<\/em> call and can be placed on a platter or left in a disposal pan (and frozen) until needed. The common ingredient is lemon. It\u2019s a soothing flavor and one that most people don\u2019t have an allergy to. You can always make the cookies with margarine to keep them pareve so that there won\u2019t be any problem serving them with any meal. Just make sure you make a note of that on the card you attach to the tray.<\/p>\n<h3><span style=\"text-decoration: underline;\"><strong>Classic Lemon\u00a0Bars (dairy or pareve)<\/strong><\/span><\/h3>\n<p>10 to 12 servings<\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<h4><span style=\"text-decoration: underline;\">For the Crust<\/span>:<\/h4>\n<ul>\n<li><em>\u00bd lb. unsalted butter or margarine, at room temperature<\/em><\/li>\n<li><em>\u00bd cup granulated sugar<\/em><\/li>\n<li><em>2 cups flour<\/em><\/li>\n<li><em>1\/8 teaspoon kosher salt<\/em><\/li>\n<\/ul>\n<ul>\n<li><em>6 extra-large eggs at room temperature<\/em><\/li>\n<li><em>2\u00bd cups sugar<\/em><\/li>\n<li><em>2 Tablespoons grated lemon zest (4 to 6 lemons)<\/em><\/li>\n<li><em>1 cup freshly squeezed lemon juice (only use fresh)<\/em><\/li>\n<li><em>1 cup flour<\/em><\/li>\n<li><em>Confectioners\u2019 sugar, for dusting<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>Preheat the oven to 350\u00b0F and grease a 9&#215;13-inch pan.<\/li>\n<li>In the bowl of an electric mixer, cream together the butter and sugar. Add the flour and salt to the butter and mix until just mixed (do not over mix).<\/li>\n<li>Place the dough onto a floured board and gather the dough into a ball. With floured hands break the dough into 4 pieces and then press it into the greased baking pan, making sure to have a \u00bd-inch edge on each side.<\/li>\n<li>Bake for 15 to 20 minutes, until very lightly browned. Remove and cool on a rack.<\/li>\n<li>While the crust is baking, in a large bowl whisk together the eggs, sugar, lemon zest, lemon juice, and flour.<\/li>\n<li>Pour the mixture over the crust and bake for 30 to 35 minutes, until the filling is set.<\/li>\n<li>Remove and cool to room temperature. Cut into rectangles and dust with confectioners\u2019 sugar.<\/li>\n<\/ol>\n<p><em>Modified from an Ina Garten recipe.<\/em><\/p>\n<hr \/>\n<h3><strong><span style=\"text-decoration: underline;\">Sour Cream Lemon Cake (dairy)<\/span><\/strong><\/h3>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>2 cups flour, sifted<\/em><\/li>\n<li><em>2 teaspoons baking powder<\/em><\/li>\n<li><em>1 teaspoon salt<\/em><\/li>\n<li><em>1 cup butter, room temperature<\/em><\/li>\n<li><em>2 cups granulated sugar<\/em><\/li>\n<li><em>3 eggs<\/em><\/li>\n<li><em>Grated zest of 1 large lemon<\/em><\/li>\n<li><em>1 cup sour cream<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Lemon Glaze<\/span>:<\/h4>\n<ul>\n<li><em>\u00bc cup melted butter<\/em><\/li>\n<li><em>2 Tablespoons fresh lemon juice<\/em><\/li>\n<li><em>2 cups powdered sugar<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>Preheat oven to 325\u00b0F. Grease and flour a 10-inch bundt pan.<\/li>\n<li>In a bowl combine the flour, baking powder and salt and set it aside.<\/li>\n<li>In the bowl of an electric mixer combine the butter, lemon zest and sugar; beat mixture for 5 minutes until it\u2019s light and creamy.<\/li>\n<li>Add the eggs, one at a time, beating well after each addition and scraping down side of bowl frequently. Add the flour mixture to the butter mixture, alternating it with the sour cream (flour, sour cream, flour, sour cream). Make sure to scrape the sides of bowl to combine all the butter mixture.<\/li>\n<li>Pour batter into the greased pan. Bake for 55 to 65 minutes, or until a tooth pick inserted near the center of cake comes out clean. Cool in pan 15 minutes before trying to remove the cake from the pan.<\/li>\n<li>While the cake is cooling, in a bowl combine the melted butter, lemon juice and\u00a0 powdered sugar. Whisk until smooth. Turn cake out onto a serving platter then poke the cake with a tooth pick all over. Drizzle the glaze evenly over the top of the cake.<\/li>\n<\/ol>\n<p><em>Submitted by Angie Baronta of Indianapolis, IN.<\/em><\/p>\n<hr \/>\n<h3><span style=\"text-decoration: underline;\"><strong>Pecan Lemon\u00a0Cookies\u00a0(pareve)<\/strong><\/span><\/h3>\n<p>Yields about 4 to 5 dozen cookies<\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>2 cups ground pecans<\/em><\/li>\n<li><em>2 eggs, beaten<\/em><\/li>\n<li><em>1 teaspoon lemon extract<\/em><\/li>\n<li><em>2 cups sugar<\/em><\/li>\n<li><em>2 cups sifted flour<\/em><\/li>\n<li><em>\u00bc teaspoon salt<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Lemon Icing<\/span>:<\/h4>\n<ul>\n<li><em>2 cups powdered sugar<\/em><\/li>\n<li><em>1 teaspoon grated lemon rind<\/em><\/li>\n<li><em>\u00bc cup lemon juice<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>In a bowl combine the ground pecans, eggs, lemon extract, sugar, flour, and salt.<\/li>\n<li>Shape the dough into 2 rolls, about 1\u00bd inches in diameter. Wrap rolls in waxed paper and chill for several hours.<\/li>\n<li>Preheat oven to 325\u00b0F. Cut the rolls into slices about 1\/8-inch thick and place them on greased cookie sheets.\u00a0 Bake for about 8 minutes.<\/li>\n<li>For the icing:\u00a0Place the powdered sugar in a bowl. Add the grated lemon rind and lemon juice and mix to combine.<\/li>\n<li>Brush lemon cookies with lemon icing while still hot.<\/li>\n<\/ol>\n<p><em>My files, source unknown.<\/em><\/p>\n<hr \/>\n<h3><span style=\"text-decoration: underline;\"><strong>Snow-Capped Lemon Cookies (dairy)<\/strong><\/span><\/h3>\n<p>Yields\u00a032 to 36 cookies, depending on the size of the cookies.<\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>1 cup flour<\/em><\/li>\n<li><em>1\u00bd teaspoons baking powder<\/em><\/li>\n<li><em>\u00bd cup butter<\/em><\/li>\n<li><em>1 (3 oz.) pkg. cream cheese<\/em><\/li>\n<li><em>\u00bd cup sugar<\/em><\/li>\n<li><em>1 teaspoon lemon juice<\/em><\/li>\n<li><em>1 teaspoon lemon zest<\/em><\/li>\n<li><em>1 cup powdered sugar<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>In a bowl of an electric mixer combine the butter and cream cheese together until light; add sugar, lemon juice and zest, and beat until combined. Add flour and baking powder and until mixed.<\/li>\n<li>Chill the dough for 4 hours or overnight.<\/li>\n<li>Preheat oven to 350\u00b0F.<\/li>\n<li>Shape the dough into 1-inch balls and then place them on an ungreased cookie sheet.<\/li>\n<li>Bake for 13 to 15 minutes just until lightly golden. Remove immediately and cool slightly.<\/li>\n<li>Place the powdered sugar in a paper lunch bag. Place the still-warm cookies, a few at a time, into the bag and shake gently to coat them with the powdered sugar.<\/li>\n<li>Place them on a cooling rack until they cool to room temperature. You may need to shake a little more powdered sugar over them to coat.<\/li>\n<\/ol>\n<p><em>This recipe can be doubled or tripled.<\/em><\/p>\n<p><em>My files, source unknown.<\/em><\/p>\n<hr \/>\n<h3><strong><span style=\"text-decoration: underline;\">Lemon Pistachio Shortbread Cookies (dairy or pareve)<\/span><\/strong><\/h3>\n<p>Yields\u00a01\u00bd to 2 dozen depending on the size of the cookie.<\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>1\u00bd cups flour<\/em><\/li>\n<li><em>\u00bd cup cornstarch<\/em><\/li>\n<li><em>\u00bc teaspoon kosher salt<\/em><\/li>\n<li><em>14 Tablespoons (1\u00be sticks) unsalted butter or\u00a0 margarine, at room temperature<\/em><\/li>\n<li><em>2\u00bd cups powdered sugar<\/em><\/li>\n<li><em>\u00bc cup shelled pistachios, finely chopped<\/em><\/li>\n<li><em>1 teaspoon grated lemon zest (from 1 lemon)<\/em><\/li>\n<li><em>3 Tablespoons freshly squeezed lemon juice (from 1 lemon)<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>Line 2 baking sheets with parchment paper. In a medium bowl, whisk together the flour, cornstarch, and salt.<\/li>\n<li>In the bowl of an electric mixer (with the paddle attachment) combine the butter and 1 cup of the powdered sugar and beat until smooth. With the mixer on low gradually mix in the flour mixture until just combined and it holds together when squeezed (it will be slightly crumbly). Stir in the pistachios by hand.<\/li>\n<li>Gather the dough into a ball. On a lightly floured surface, roll the dough out until it\u2019s about \u00bc inch thick. Cut into rounds or whatever shapes you prefer with a cookie cutter and place the cookies 2 inches apart onto the prepared baking sheets. Combine the scraps, reroll and cut until all the dough is used.<\/li>\n<li>Preheat the oven to 350\u00b0F.\u00a0Refrigerate the cut cookies for about 30 minutes.<\/li>\n<li>Bake 12 to 15 minutes or until the edges are light golden brown. Cool on a wire rack for about 15 minutes.<\/li>\n<li>In a bowl combine the remaining 1\u00bd cups confectioners&#8217; sugar, lemon zest, and lemon juice and whisk until smooth. Place the cookies on the cooling rack over wax paper and then drizzle the icing over the top (you can also dip the top of the cookies into the glaze if you prefer that way of frosting the cookie).<\/li>\n<li>Let the frosting set for 15 to 20 minutes.<\/li>\n<\/ol>\n<p><em>One of my favorite easy-to-make recipes, modified from The Good Neighbor Cookbook\u00a0 by Sara Quessenberry\/Suzanne Schlosberg.<\/em><\/p>\n<hr \/>\n<p><strong>Stay connected to the\u00a0<a href=\"http:\/\/www.oukosher.org\/\">largest\u00a0kosher\u00a0food certification\u00a0agency<\/a>\u00a0for newly-certified kosher products,\u00a0kosher\u00a0alerts and\u00a0special deals.\u00a0Like\u00a0OU\u00a0Kosher\u00a0on\u00a0<a href=\"http:\/\/www.facebook.com\/OUKosher\" target=\"_blank\">Facebook<\/a>\u00a0and follow\u00a0OU\u00a0Kosher on\u00a0<a href=\"http:\/\/twitter.com\/#!\/oukosher\" target=\"_blank\">Twitter<\/a>.<\/strong><\/p>\n<p><em><strong>Eileen Goltz<\/strong>\u00a0is a freelance kosher food writer. She graduated from Indiana University and the Cordon Bleu Cooking School in Paris. She lectures on various food-related topics across the U.S. and Canada and writes weekly columns for the\u00a0<\/em>Chicago Jewish News<em>, kosher.com and\u00a0<\/em><a href=\"http:\/\/www.ou.org\/life\/food\/recipes\/sweet-savory-nectarines-eileen-goltz\/ou.org\/life\">OU Life<\/a><em>. She is the author of the<\/em>\u00a0<a title=\"Perfectly Pareve Cookbook\" href=\"http:\/\/www.feldheim.com\/catalogsearch\/result\/?q=perfectly+pareve\">Perfectly Pareve Cookbook<\/a>\u00a0<em>(Feldheim) and is a contributing writer for several publications<\/em><em>. You can visit Eileen\u2019s blog by clicking\u00a0<\/em><a title=\"Cuisine by Eileen\" href=\"http:\/\/cuisinebyeileen.wordpress.com\/\">Cuisine by Eileen<\/a><em>.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>They&#8217;re made with that extra ingredient called love.<\/p>\n","protected":false},"author":53,"featured_media":57241,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_cloudinary_featured_overwrite":false,"footnotes":""},"categories":[8],"tags":[],"class_list":["post-31084","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>An Extra Way to Show You Care During Shiva: Lemon Confections - OU Life<\/title>\n<meta name=\"description\" content=\"Try out these recipes for Classic Lemon Bars, Sour Cream Lemon Cake, Pecan Lemon Cookies, Snow-Capped Lemon Cookies, and Lemon Pistachio Shortbread Cookies.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ou.org\/life\/food\/recipes\/another-way-to-show-you-care-during-shiva-lemon-confections\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"An Extra Way to Show You Care During Shiva: Lemon Confections - 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