Monday, June 13, 2011

Lemon Ricotta Cookies with Lemon Glaze

I found this recipe on the site. And I love the flavor of lemon all most if not as much as chocolate! These cookies were awesome! Really a soft cookie with a tangy lemon glaze on them. YUM! I think I ate 5! The only thing I did different was make a little more glaze than the original recipe, and I still had to scrape the bowl to get enough to ice all the cookies. I used 2 cups powdered sugar instead of 1 1/2 cups and 1 more tablespoon of lemon juice which I posted here. Enjoy!

Lemon Ricotta Cookies with Lemon Glaze
Recipe courtesy Giada De Laurentiis
Serves: 44 cookies

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick butter, softened
2 cups sugar
2 eggs
1 (15-ounce) container whole milk ricotta cheese
3 tablespoons lemon juice
1 lemon, zested

2 cups powdered sugar
4 tablespoons lemon juice (or a little more)
1 lemon, zested

Preheat the oven to 375 degrees F.
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 2 tablespoons for each cookie) onto the baking sheets. Bake for 10 to 12 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. If the glaze is still on the thick side add another 1/2 tablespoon of lemon juice to it.  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.

No comments:

Post a Comment