This is an archived article that was published on sltrib.com in 2010, and information in the article may be outdated. It is provided only for personal research purposes and may not be reprinted.
Back in November 2009, Kirsha Buttars requested the recipe for Paradise Bakery & Café's lemon zester cookies. Well, she's in luck, and she doesn't have Paradise to thank for it.
On a mission to duplicate the cookie recipe after a failed attempt at getting the recipe from Paradise corporate, I went in and bought two cookies. I noticed on the back of the menu the "Paradise Promise" states, "Our recipes are prepared on the premises, using only the finest ingredients." I guess that includes trans-fat-laden shortening?
When I asked a Paradise employee if they use trans-fat shortening in their lemon zester cookie, her answer was an unequivocal "yes." So much for using an ingredient that is far from "fine." In my opinion, no amount of man-made trans fat is OK.
Any food or beverage product can claim on its label that it has zero trans fat because when the U.S. Food and Drug Administration made the new rule in 2006, it stated, "Trans fat levels of less than 0.5 grams per serving can be listed as 0 grams trans fat on the food label." Huh? That means 1 tablespoon of vegetable shortening can contain 0.49 grams of trans fat and still say 0 on the label. So, 1/2 cup of shortening can contain up to 3.2 grams. The American Heart Association recommends that you consume less than 2 grams of trans fat daily. The key is to read nutrition labels carefully and avoid any product made with hydrogenated or partially hydrogenated oil.
Requests » Barbara Spencer would like the former Ristorante Della Fontana's recipes for the casserole of halibut with mushrooms and a cream sauce as well as the house salad dressing .
Larry Geigle would like the linguine and clam sauce recipe from Cannella's.
Kathy Wright of Lehi is looking for a recipe for halibut fish and chips with a soft, not crunchy, coating like what used to be served at Scott's Drive-in on 3400 W. 3500 South, West Valley City.
Robin Fehlau is looking for a recipe for the eggplant in garlic sauce from the Long Life Vegi House.
Wendy Haupt is looking for the house salad dressing recipe from Tiburon restaurant.
Natalie Hart wants to replicate the sun tacos from Wild Oats. The dish used blue corn tortillas with a mystery spread, and a tangy dressing that came on the side. Hart also wants the Wild Oats recipe for vegetarian szechuan chicken .
E-mail requests or responses to food@sltrib.com.
1/2 cup (1 stick) unsalted butter, softened
1 1/2 cup granulated sugar
2 eggs
1/4 cup lemon juice
1 teaspoon freshly grated lemon zest
1/4 teaspoon kosher salt
1/2 teaspoon baking powder
2 1/2 cups all-purpose flour
Powdered sugar for dusting
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
In the bowl of a standing mixer on medium speed, add shortening, butter and sugar, and cream until well blended. Scrape down the sides of the bowl. With the mixer on low speed, add eggs, one at a time, until blended. Add lemon juice and zest, mixing until blended.
Add salt, baking powder and flour and mix until blended.
Drop by rounded scoopfuls onto prepared baking sheets and bake until edges are firm with no color, 12 to 15 minutes.
Let cool on baking sheets for 5 minutes, then transfer to cooling racks and let cool completely. Dust with powdered sugar.
Servings » Makes 2 1/2 dozen
Source » Lesli J. Neilson