Valerie Bertinelli Recipes

Posted on Dec 19, 2012 | 10:45am

Check out Valerie Bertinelli's exclusive recipes from today's show.  

Helen's Ricotta Cookies
(Makes about 11 dozen)

Ingredients for cookies:
2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon kosher salt
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup plus 1 tablespoon (8 ½ ounces) ricotta cheese
2 large eggs
1 teaspoon vanilla extract

Ingredients for icing:
1 cup confectioners' sugar
¼ cup whole milk
2 tablespoons unsalted butter, melted

To make the cookies: Preheat the oven to 350. Line 2 baking sheets with parchment paper or nonstick silicone liners.

Combine the flour, baking soda, and salt in a small bowl.

Combine the butter and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment, and beat on high speed until light and fluffy. Add the ricotta, eggs, and vanilla extract and beat until thoroughly incorporated. Reduce the mixer speed to low and add the flour mixture, beating until just combined.

Drop the dough by the teaspoon onto the baking sheets, spacing the cookies 2" apart. Bake, rotating and switching the position of the sheets halfway through the baking, until the cookies spread and become golden around the edges, about 12 minutes. Cool on the baking sheets for 5 minutes, then remove the cookies with an offset spatula to the racks and let cool the rest of the way.

To make the icing: Combine the confectioners' sugar, milk, and butter in a medium bowl and whisk together until smooth. Drizzle the icing onto the cooled cookies using a teaspoon, holding it perpendicular to the cookie and letting the icing drip from the tip of the spoon.

(Per cookie: 35 calories, 1g protein, 4g carbohydrates, 2g total fat, 1g saturated fat, 0g fiber, 17mg sodium)

Neapolitan Cookies
(Makes 7 dozen)

Cooking spray
8 ounces almond paste
1 cup (2 sticks) unsalted butter, softened
1 cup sugar
4 large eggs, separated
2 cups all-purpose flour
20 drops red food coloring
12 drops green food coloring
¼ cup seedless raspberry jam
¼ cup apricot preserves
6 ounces dark chocolate chips

Preheat the oven to 350. Coat three 13" x 9" x 2" jelly-roll pans with cooking spray. Line each pan with wax paper and coat the paper with cooking spray.

Place the almond paste in the bowl of a stand mixer. Break it up into small pieces with a fork. Fit the mixer with the paddle attachment and add the butter and sugar to the bowl. Beat the mixture on high speed until light and fluffy, about 7 minutes. Reduce the speed to medium, add the egg yolks, and beat until incorporated. Turn the mixer off and stir in the flour with a wooden spoon until well combined. Transfer the mixture to a medium bowl.

Clean the mixer bowl thoroughly and fit the mixer with the whisk attachment. Beat the egg whites on high speed until stiff peaks form. Fold the egg whites into the batter until thoroughly blended.

Transfer 1 ½ cups of the batter to a medium bowl, then transfer another 1 ½ cups of batter to a second medium bowl. Add the red food coloring to one of the bowls and stir until the batter is tinted throughout. Add the green food coloring to the second bowl and stir until the batter is tinted throughout. Scrape each of the three batters into one of the prepared pans, using the spatula to spread the batter to the edges. Bake, rotating and switching the positions of the pans halfway through, until the edges are golden, 12 to 14 minutes. Let cool in the pans for about 5 minutes, then invert onto cooling racks and allow to cool completely.

To assemble, place the green layer on a large cutting board or a large inverted baking sheet lined with wax paper. Spread the raspberry jam evenly over the top. Place the yellow layer on top and spread with apricot preserves. If there are large chunks of apricot, remove and chop them up to make them more spreadable. Top with the red layer. Cover with plastic wrap and place heavy cutting board on top to weigh it down. Refrigerate overnight.

Place the chocolate chips in a microwavable bowl and melt in the microwave on low power about 2 minutes. Spread the chocolate on top of the cooled cake and let dry slightly. Trim the rim of the cake with a serrated knife to make clean edges. Cut the cake crosswise into 12 1"-wide strips, then cut lengthwise into 1 ¼" strips. The cookies will keep, covered, up to 1 week.

(Per cookie: 71 calories, 1g protein, 8g carbohydrates, 4g total fat, 2g saturated fat, 0g fiber, 4mg sodium)

Candy Cane Cookies
(Makes about 28)

1 cup (2 sticks) unsalted butter, softened
1 cup sugar plus additional for sprinkling the cookies
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
2 teaspoons peppermint extract
3 cups all-purpose flour
1/8 teaspoon salt
30 drops red food coloring

Combine the butter and sugar in the bowl of a stand mixer and beat on high speed until light and fluffy. Add the whole egg and yolk and beat until thoroughly incorporated. Scrape down the sides of the bowl with a rubber spatula, then add the vanilla and peppermint extracts and beat until thoroughly mixed. Reduce the speed to low and add the flour and salt, beating until just combined.

Transfer half of the dough to a large bowl. Add the red coloring and fold in to thoroughly color the dough. Turn both doughs onto individual pieces of plastic wrap tightly. Refrigerate until firm, at least 2 hours.

Preheat the oven to 375. Have ready 2 ungreased baking sheets. Remove 1 tablespoon from each dough and roll each into a snake 6" long. Twist both pieces together, then curve one side so that it looks like a candy cane. Sprinkle with sugar and place on the baking sheet. Repeat with remaining dough, placing cookies 2" apart on the sheet. Bake, switching and rotating the position of the pans halfway through baking, until the cookies are just slightly golden around the edges, 13 minutes. Cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely. The cookies will keep, tightly covered, up to 1 week.

(Per cookie: 140 calories, 2g protein, 18g carbohydrates, 7g total fat, 4.5g saturated fat, 0g fiber, 14mg sodium)