Thanks to What Recipe Today?
I got the recipe from this page and made just slight adjustments.


I've never made a cookie recipe quite like this before. I've pretty well stuck to the traditional safe recipes. Definatly never put pepper in cookies before. :)


I omitted the grapefruit zest because I don't like grapefruit. Instead I used some lemon zest. And I squirted a little lemon juice in as well.


I loved the way the green liquid part looked.



The dough was very thick, and the longer it set out, the more oily it got. When I left it in balls on the tray, they didn't expand out much. Some I spread out a little more.


They were both good, and not much different. I think the balls are a little more chewy.

Unless I mention otherwise, all my recipes are two servings-ish. A lot are roughly modified from larger serving recipes like this one.
I'm also getting better at not measuring exactly. Since most everything I did in the kitchen growing up was baking, that's a tough habit to break.


Angel hair pasta
1 lemon
1/2 cup of half & half
1/4 cup of grappa
parsley - maybe a 1/4 or 1/8 of a cup. I didn't measure.
salt
pepper
garlic powder

The water probably doesn't need to be put on right at the start. I didn't have any angel hair on hand (which surprised me) so I used spaghetti & even that was done before I was ready for it. Angel hair takes about two seconds to cook.

Zest the lemon & chop the parsley.


Cut the lemon in half & also cut the end off one half so it'll stand upright.
(upright if it were a whole lemon still)
You're going to get the segments out of there so you'll have to take a knife & cut the peel off (including the white part). Cut from top to bottom while it's standing up, or over a bowl if you're more talented than me so you can catch the juice.

When the peel's gone the membranes will need to be cut off of the segments so you're left with the pinwheel middle when it's all done. Set the segments aside & squeeze any juice left from the membranes into the juice bowl. Then take the other half of the lemon & squeeze it also.

heat up a pan and pour in the half & half, grappa and lemon segments. Bring it to a boil and then turn the heat down to a simmer. Let the sauce thicken some. If the pasta still needs to cook, remove the sauce from the heat.


When the pasta is ready (al dente for the angel hair. I thought the spaghetti could've used more time cause it didn't cook enough later) drain it and put it back in it's pan.

Return the sauce to the heat and add half of the zest and the lemon juice. You probably won't use all the juice you have. It should be about a tablespoon. I used more. I also threw in some of the parsley here.

Add the pasta to the sauce pan & mix it all together to coat the pasta well. Season with some salt, pepper and garlic powder.


[Oops. Oh, yeah. I'm totally smooth.]


After it goes on the plates, sprinkle it with the rest of the parsley and lemon zest.


It's funny how the lemon segments seem to just melt away into the pasta. I never noticed the texture of them. And that's great because I loathe pulpy texture.

Obviously, this has a very strong lemon flavor. Although, I still liked it & I'm not lemon's biggest fan. Or maybe I'm just not a fan of lemon showing up where I don't expect it to. Like in my cheesecake. If I want lemon flavor in cheesecake I'll get a lemon cheesecake. ....but I digress.