It seems I've been bitten by the baking bug lately! Since I usually send my husband lunch, it's nice to have the occasional home baked good to toss into the lunch bag! I was watching the Food Network recently and saw Giada whipping up a batch of these yummy looking lemon ricotta cookies, so I just had to try them! They tasted great but I was under the impression they'd be "cookies" whereas their softer texture made them a little more like cake than cookies. Either way, they were refreshingly unique and a nice change from the usual banana bread repertoire!
Cookie Ingredients
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
zest of 1 lemon
Glaze Ingredients
1/2 cup powdered sugar
3 tbsp lemon juice
1 lemon zest
Start by preheating the oven to 375 degrees. In a bowl, combine the flour, baking powder, salt and set aside. In another bowl, combine the butter and sugar and beat with an electric mixer until light and fluffy, about 3 minutes. Add the eggs, one at a time and beat until well incorporated. Then, add the ricotta, lemon juice and zest and combine.
When combined, add in the dry ingredients. Line 2 baking sheets with parchment paper and spoon the dough on in 2 tbsp size portions. Bake for 15 minutes, remove and let cool for another 20 minutes.
Make the glaze by mixing the powdered sugar, lemon zest and juice until smooth. Spread about 1/2 tsp onto each cookie and let harden before enjoying!
Posts
