Sunday, April 17, 2011

Lemon Ricotta Cookies

These cookies are a light tasting treat that aren't as citrus-tasting as I thought they'd be. With extra ricotta hanging around, I was in search of a way to use it up and create a brunch sweet. I found this adapated Giada recipe on Two Peas and Their Pod, and it was perfect. I think these cookies would be a fabulous addition to any Easter themed meal. This recipe yields a lot of cookies, but after bringing them to two brunch events, I did not have many leftovers.

For the cookies, you will need:
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

*1 lemon, zested

For the glaze, you will need: 

*1 1/2 cups powdered sugar 

*3 tablespoons lemon juice 

*1 lemon, zested

1. Preheat the oven to 375 degrees F.

2. Combine flour, baking powder, and salt in a medium bowl.

3. In the bowl of a stand mixer, combine butter and sugar and beat until light and fluffy (about 3 minutes) Add the eggs, one at a time, and beat until incorporated. Next, mix in the ricotta cheese, lemon juice, and lemon zest. Stir in the dry ingredients, and beat just until combined.

4. Line 2 baking sheets with silicone baking mats or parchment paper. Using a cookie or icecream scoop, spoon the dough onto the baking sheets. Be sure to leave some space because the cookies do spread out quite a bit. Bake for 15 minutes or until the cookies are slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

5. To make the glaze, combine the powdered sugar, lemon juice, and lemon zest in a small bowl; stir until smooth. Spoon about 1/2-teaspoon of the glaze onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours before storing or serving.

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