Lemon Ricotta Cookies

December 7, 2008 at 8:34 pm 1 comment

Ok, so I may be in love with a new cookie. These little darlings are magnificient! I love lemon and was quite intriqued by the addition of ricotta cheese. It happened to be even more convenient that I had some leftover ricotta in the fridge from last weeks lasagna. The flavor of these resembles a lemon bar, but the texture is more cake like than cookie like. I thought these were fabulous and will definitely be making them again and again. 

lemon-ricotta-cookies

Lemon Ricotta Cookies
Ingredients
For the cookie:
2 1/2 Cups all-purpose flour
1 tsp baking powder
1 tsp salt
1 stick unsalted butter, softened
2 Cups sugar
2 eggs
15 oz ricotta cheese
3 Tbsp fresh lemon juice
zest of 1 lemon

For the glaze:
1 1/2 Cups powdered sugar
3 Tbsp lemon juice
zest of 1 lemon

Directions
Preheat the oven to 375 degrees F.

In a medium bowl combine the flour, baking powder, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar. Cream the butter and sugar until light and fluffy, about 3 minutes. Add the eggs one 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 dough (2 Tbsp per cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let cookies rest on the baking sheet for 20 minutes before transfering to wire racks.

To make the glaze, combine the powdered sugar, lemon juice, and lemon zest in a small bowl, stirring until smooth. Spoon about 1/2 tsp onto each cookie and spread using the back of a spoon. Let the glaze harden about 2 hours.

Source: Little Ms. Foodie

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Entry filed under: Uncategorized.

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1 Comment Add your own

  • 1. joelen  |  December 9, 2008 at 12:56 pm

    Ooh – I love using ricotta and this is a great way to use it in something sweet!

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