Saturday, January 22, 2011

Lemon Ricotta Cookies with Lemon Glaze

After the cookie swap party, I couldn’t wait to make these cookies. I was so glad someone had made them because I was always curious how they would taste. They were sweet and tart. The lemon was very refreshing and they melted in your mouth. Moist and soft, like flurry pillows. The ricotta cheese plays a huge role in making these cookies light and moist. You don’t have to wait till Christmas to make these. They’d be fabulous to make now or for Sunday brunch. This was a winner with everyone on Christmas day. This recipe makes A LOT of cookies, so be prepared to have them stare at you saying eat me or hand them out as a present just because you want too. I’m sure it will brighten up someone's day.

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Lemon Ricotta Cookies with Lemon Glaze (By Giada De Laurentiis)

Ingredients

Cookies

2 1/2 cups AP 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

Glaze

1 1/2 cups powdered sugar

3 tablespoons lemon juice

1 lemon, zested

Directions

Preheat the oven to 375 degrees F. In a medium bowl combine the flour, baking powder, and salt. Set aside.

In a 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 2 tablespoons for each cookie) onto the baking sheets. 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.

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, layered in between parchment paper.

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Enjoy,

Fallon

6 comments:

Shelby said...

One of our neighbors brought these cookies to a get together last night. They were so moist and flavorful! I am going to definitely make these!

beyondthepeel said...

These look amazing. I love lemon desserts. Thank you for sharing!

Cookie Madness said...

Hi Fallon,

I am always looking for ways to use leftover ricotta. Thanks for posting this!

Baking Ribbons said...

My husband adores Giada. He loves to cook so I let him get away with drooling when he watches her TV show! I love lemon. These cookies look delicious!

Bridget said...

Too funny! How did I miss this post! I am obsessed with these already, they are so good!! Plus I calc'd out the stats and they are only like 110 calories each :) Bonus! I'll definintely be making them again!

Fallon said...

haha no wonder why I felt the need to eat a couple of these cookies, if they are that low in calories. ;)