Lemon Ricotta Cookies

10 Aug

Glazed lemon ricotta cookies

This weekend when I was getting my hair cut, the salon’s receptionist and I connected over curly hair and studying abroad. She told me about lemon ricotta cookies that she used to eat all of the time in Italy, and she went on, and on about how incredible they were. They seemed simple, light and intriguing, so I looked them up right when I got home.

Spread them out! More than this!

As it turns out, Giada has a rendition of her own. While I think this recipe was incredible and I would make it once a week, it has a few flaws (I had to separate giant uni-cookies with a knife and none of the cookies were round or even the same shape. Steve nicknamed one the Superman cookie). Hopefully my notes below will make your attempt seamless, but any other suggestions to keep the cookies separate would be appreciated.

lemon ricotta uni-cookie

The consistency of the cookies is spongy, light and pancake-y. Almost like a jelly roll. And the glaze is also delightfully refreshing, hardened or simply dipped on the cookie.

great consistency

The recipe says it makes 44 cookies. 20 of them were eaten warm and straight out of the oven, dipped in a little glaze. But they are just as good when the glaze hardens in a few hours. Because of the sponginess of the cookie, the glaze doesn’t harden the way it would on a sugar cookie, and the cookie is still flexible.

lemon powdered sugar glaze

I think these are a wonderful summer cookie! They are very similar in level of addictiveness to gooey butter cookies, but I find that they don’t give you the same post-cookie-binge sugar rush – which I consider a good thing, more cookies!

light brown is ok, but make sure the bottoms don't burn!

Here’s the recipe!

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

Lemon Ricotta Cookies with Lemon Glaze

  • Cook Time

    15 min

  • Level

    Easy

  • Yield

    44 cookies

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
  • 3 tablespoons lemon juice (I used it from a bottle)
  • 1 lemon, zested (I used half, because that’s what I had, and it was perfect)

Glaze:

  • 1 1/2 cups powdered sugar
  • 3 tablespoons lemon juice
  • 1 lemon, zested (used the other half of one lemon)

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 (I used foil, but this may not have been great – if you have parchment paper, I would use it). Spoon the dough (about 2 tablespoons for each cookie – keep them small) onto the baking sheets. Bake for 15 minutes (15 minutes at most, I would say more like 12 before they brown on the bottom), until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes (good luck!).

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.

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One Response to “Lemon Ricotta Cookies”

  1. Elanor April 30, 2010 at 4:13 pm #

    I would say to add a bit more flour so the consistency is more like cookie dough and less like batter. Also, if they still fail to maintain their shape ensure to squeeze out all the liquid from the ricotta with a towel or cheesecloth. At least they were still tasty!

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