What do I do when my husband is gone?

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... I bake! Well, not really :) But I felt a little bit like a dog going from one corner of the house to another, so I needed to do something to distract myself. We spent a lovely afternoon with the kiddos yesterday baking something super-yummy. I hope, you are not too tired of my recipes (hey, at least, it's not a zucchini one, right :)

To be honest, for the longest time, I was looking for a good recipe for one of my favorite Russian treats. It's called "sochniki" (literally, "juicies"). The problem is, for this recipe you need to use a special kind of farm cheese for the filling. I tried many things but I could never find the right stuff here in the US. Well, instead I made something just as yummy, I think. And that is:

Sweet lemon-ricotta filled cookies.

So you will need:

INGREDIENTS:

For the dough:

2 cups all-purpose flour
2 large eggs
13 TB unsalted butter, melted
4.5 TB sugar powder
1/2 tsp. baking powder

For the filling:

3 TB flour 
1 egg
1/2 tsp. vanilla
Half of a small container of ricotta cheese (about 200 gr.)
1 1/2 TB sour cream
6 TB powdered sugar
zest of 1 lemon

HOW-TO:

1. Preheat oven to 375F
2. For the filling, separate an egg yolk from an egg white:

 Take about half of the egg yolk and add it to the other items. Beat ingredients for the filling nicely with a hand mixer for about a minute. Cover and set aside (you will need the rest of your egg for brushing the cookies).
3. For the dough, beat together eggs, powdered sugar and melted butter. Add flour and form nice dough.

4. Divide your dough in 12 equal pieces. Roll each piece into an oval (about 5 in long). Put appr. 2 TB on one side, carefully cover with another and pinch together. This dough is very buttery, so it might rip a little bit as you work with it. Don't worry! Try to cover big holes but don't be concerned too much about the small ones.

5. Line a baking sheet with parchment paper and place your cookies 1 inch apart. Brush with leftover egg. Bake at 375F for about 30 min. or until lightly brown. Cool down and enjoy. They might not be the cutest cookies you've ever seen but, I promise, they'll be worth the effort!

I shared this recipe with these awesome parties:
The Mandatory Mooch   The Shabby Nest    My Turn (for us)   Blissful and Domestic  Tatertots and Jello
This Gal Cooks   By Stephanie Lynn   Homemaker on a Dime   Loves Bakes Good Cakes  Fluster Buster's party 
I should be  mopping the floor