Mar 26, 2013

Lemon Ricotta Cookies



Spring is just around the corner and I can't think of a better way to embrace it than by baking up a batch of these cookies.  They are pale and the bottoms are a beautiful golden color. They remind me of daffodils with the bright yellow flecks of lemon zest in the glaze. The cookies themselves are soft and pillowy, almost the same texture as a cupcake top. More like tiny glazed cakes than glazed cookies. They are full of lemon flavor.

The cookies themselves aren't super sweet, but the glaze walks the line between tart and sweet. These are the perfect little afternoon nibble, the cookies just beg to be devoured. 



Lemon Ricotta Cookies with Lemon Glaze
slightly adapted from Giada De Laurentiis
Note: Use whole milk or part skim ricotta, but don't use all skim or fat free ricotta the texture will be different.
makes about 48 cookies
Cookies
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
2 cups granulated sugar
2 eggs
1 (15-ounce) container ricotta cheese
1 lemon, zested
3 tablespoons freshly squeezed lemon juice
Glaze
1 1/2 cups confectioners’ sugar
3 tablespoons freshly squeezed lemon juice
1 lemon, zested

For the 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 1 tablespoon for each cookie) onto the baking sheets. Bake for 10 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
For the 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.

4 comments:

Bryan said...

Oh those look good!

Heather said...

Bryan - when I tried them I immediately thought of you. They remind me of the Lemon muffin/cupcakes we made when Bean was born.

Rachey Elder said...

I love anything with lemon! I am for sure going to attempt these:)

Rachey Elder said...

P.S. You could sell anything:)