Lunch With Loni

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Lemon Ricotta Cookies June 11, 2010

Filed under: Uncategorized — lonislens @ 10:24 pm

Recipe courtesy of: Giada de Laurentis

Original recipe located at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/lemon-ricotta-cookies-with-lemon-glaze-recipe/index.html

Giada has yet to fail me.  I’ve tried four or five recipes of hers so far and they’ve all been favorites.  When I came across this recipe on another food blog I thought it would be a good chance to use the numerous lemons in my fridge–ever forget you have something and buy more of it, only to then realize you have a stockpile of about 6 lemons and no clue what to do with them all?

These cookies have a cake-like consistency to them, which I personally like.  I’m a fan of cake, just not frosting, and these are easier to eat.  Just make sure you have a napkin on hand because they are sticky!  My glaze definitely didn’t turn out like hers did although I used the same measurements, but that didn’t bother me. 

Ingredients

Cookies:

  • 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 (I used low fat because I purchased that by accident.  I haven’t tried them with whole milk but they seemed just fine to me!)
  • 3 tablespoons lemon juice
  • 1 lemon, zested

Glaze:

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

Directions

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. Pack the cookies into a decorative container.

 Who needs a decorative container?  Sure, I thought of bringing a pretty platter in with me to work.  But I forgot.  And my co-workers didn’t seem to care that I served them up on paper plates. =p

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One Response to “Lemon Ricotta Cookies”

  1. Steph Says:

    Those look tasty!

    PS – so glad to have you blogging again 🙂


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