Friday, January 11, 2013

Lemon Ricotta Cookies

Lemon Ricotta Cookie Recipe
These lemon ricotta cookies are some of my favorite to make. They are light and cakey with a touch of lemon. This recipe from Giada De Laurentiis is a crowd pleaser, even among those who don't typically like lemony desserts!
2 1/2 c flour
1 t baking powder
1 t salt
1 stick softened butter
2 c sugar
2 eggs
1 15oz. container ricotta cheese
juice of 1 lemon
zest of 1lemon 

For the glaze you need:
1 1/2 c powdered sugar
juice of 1 lemon
zest of 1 lemon

1. Preheat oven to 375 degrees. If you have a hot oven turn it to 350 degrees because they burn easily!
2.  Line baking sheet with parchment paper. 
3. In a large bowl, use an electric mixer to cream butter and sugar until creamy.
4. Add the eggs and mix until incorporated.
5. From here, zest a lemon and squeeze the juice into the mixture. (I did it in a separate bowl to make sure none of the seeds make it into the mixture!)
Adding lemon to cookie mixture
6. After you have added the lemon, turn on the mixer and add the ricotta cheese.
Adding ricotta to cookie mixture

7. After the ricotta is completely combined, add the flour, baking powder, and salt. Mix until it looks something like this:
Mix together all ingredients
8. Spoon the dough onto the parchment sheets. I made mine about 2 T each but you can do smaller.
9. Bake cookies for 12-15 minutes. Make sure to check on them because like I said, they burn easily! After they are finished, let them sit on the baking sheet for 5-10 minutes before transferring them to wire racks.
10. After the cookies have cooled, mix the powdered sugar, juice and zest of 1 lemon in a medium sized bowl.
Making lemon glaze
11. Using a spoon, drip and spread glaze over cookies and let harden for 1-2 hours! Delicious!

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