Sunday, April 15, 2012

Lemon Ricotta Cookies with Lemon Glaze

For some reason, I wanted to make cookies with Ricotta cheese.  I found this recipe at The Food Network by Giada De Laurentiis with over 600 good reviews - I knew I had found my recipe.

I LOVE them.  I am a chocolate girl but I so love these cookies.  The texture is amazing and I especially love the yummy lemony glaze.  I truly think the glaze makes the cookies.  I must have been a little over zealous with the glaze as I ran out and had to make a little more.  Giada suggest making large cookies with 2 tablespoons of cookie dough.  I didn't - I only use on tablespoon using my cookie scoop.

If you love lemon, you will LOVE these cookies.



Lemon Ricotta Cookies with Lemon Glaze ( adapted from Giada De Laurentiis from The Food Network)

Cookies:

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

Glaze:

1 1/2 cups powdered sugar
3 Tbsp lemon juice
1 lemon, zested

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

Glaze:

Combine powdered sugar, lemon juice and zest in a small bowl stirring until smooth.  Spoon about 1/2 tsp onto each cookie and use the back of the spoon to gently spread.  Let the glaze harden for about 2 hours then pack into a decorative container.

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