Tuesday, December 14, 2010

Lemon Ricotta Cookies

Two Peas and Their Pod posted these Lemon Ricotta Cookies.
I have tried these cookies and even though they are not much to look at they are so surprisingly refreshing and delicious, you can NOT eat just one.
There are a lot of women in my neighborhood that make these for every event that needs desserts and they have a slightly different recipe so if you make these and find it needs to be tweaked I could re-post their recipe too.

We are addicted to citrus at our house. I am always looking for a new citrus recipe. I stumbled upon Giada’s Lemon Ricotta cookies and knew I had to give them a whirl. Ricotta in a cookie? I was curious how the cheese would play out in these cookies.

Giada nailed this one! These cookies are so light and refreshing. They don’t have the typical cookie texture, they have more of a cakey texture. The lemon glaze at the end makes these cookies irresistible! I think these are one of our new favorites! I give them a perfect 10!

Lemon Ricotta Cookies with Lemon Glaze
Recipe adapted from Giada De Laurentiis, The Food Network

2 1/2 cups all-purpose flour
1 teaspoon baking powder 1 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
1 (15-ounce) container whole milk ricotta cheese
3 tablespoons lemon juice
1 lemon, zested

Glaze: 1 1/2 cups powdered sugar 3 tablespoons lemon juice
1 lemon, zested

Preheat the oven to 375 degrees F. Cookies: In a medium bowl combine the flour, baking powder, and salt. Set aside. In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients. Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

Glaze: Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours.


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