Friday, March 16, 2012

Lemon-Ricotta Cookies with Lemon Glaze

Wow, readers.  Wow.  Wow.  Wow.  These were tasty.  So tasty, in fact, that M told me they might just be his new favorite cookie.  "Even better than the oatmeal raisin cookies i made for the wedding?"  I asked.  ""Oh yes," he replied.  Wow.  That is high praise!

And here's the thing--I agree with him.  These cookies are light and fluffy and almost the same texture as a cupcake top.  The bottoms get the most beautiful golden color.  The cookies themselves aren't super sweet, but the glaze is.  But with just a touch of glaze on the cookies, it all works out.  These are a perfect little afternoon nibble.


Lemon-Ricotta Cookies with Lemon Glaze
from Giada deLaurentiis, Giada's Kitchen-New Italian Favorites
 
Ingredients:
For the cookies:
1 stick unsalted butter, softened
1 3/4 c. sugar
2 1/2 c. all-purpose flour
1 tsp. baking pwder
1 tsp. salt
2 eggs
1 (15 oz.) container part-skim ricotta cheese
3 TBSP lemon juice
1 lemon, zested

For the glaze:
1 1/2 c. confectioners' sugar
3 TBSP lemon juice
1 lemon, zested

Directions:
1.  Preheat the oven to 375 degrees F.

2.  In the bowl of a stand mixer fitted with the paddle attachment, combine butter and sugar and beat until light and fluffy, about 3 minutes.  Meanwhile, in a medium bowl, combine the flour, baking powder, and salt. Set aside.

3.  Add eggs, 1 at a time, to the butter mixture, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Mix in the dry ingredients.

4.  Line 2 baking sheets with silicone baking mats or parchment paper.  Using a standard-sized cookie scoop, spoon the dough onto the baking sheets.  (If you don't have a cookie scoop, spoon the dough into 2 TBSP portions.)  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.

5.  While the cookies are cooling, make the glaze by Combining all three ingredients in a small bowl and stirring 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 cookies into a well-sealed container, where they will keep for three days.  Makes approx. 3 1/2 dozen.

7 comments :

That Girl said...

Well Lemon Ricotta IS the new black. ;-)

Becki's Whole Life said...

These sound wonderful. Love lemon and I love a little glaze on a cookie, so will have to try these!

Anazar said...

Definitely a tasty looking cookie!

Tiffany said...

My mom made these for Christmas and boy were they good!

ally_m146 said...

I'm going to have to try these, I've been on a huge lemon cookie kick!

Jessica said...

These are beautiful cookies!

Jessica said...

These are beautiful cookies!