Recipe: I wanted a lemony cookies for my birthday and found this recipe on the Food Network with 894 five star reviews. Since I had leftover ricotta cheese from my Caprese Lasagna, I wanted to use up the rest before it went bad. These cookies were kid approved! Maddox loved putting the lemon icing on them. They were very cake-like instead of cookie-like. A nice addition to a baby shower or spring party.
This recipe also works if you cut it in half.
Lemon Ricotta Cookies
makes 44 cookies
Cookies:
2 and 1/2 cups (12.5 oz) AP flour
1 tsp. baking powder
1 tsp. salt
1 stick butter, soft (4 oz./ 8 Tb.)
2 cups (14 oz) sugar
2 eggs
1 – 15 oz. ricotta cheese
3 Tb. lemon juice
1 lemon, zested
Glaze:
1 and 1/2 cups powdered sugar
3 Tb. lemon juice
1 lemon, zested
1. Preheat oven to 375 degrees or hold off if you store the dough in the fridge.
2. Cookie Method! In 1 medium bowl mix up the dry stuff: flour, baking powder and salt.
3. In 1 large bowl: beat the butter and sugar together on medium until light and fluffy (about 2-3 minutes). Add your eggs one at a time. Add the cheese, juice and zest. Slowly, add your dry mix.
4. Drop cookies onto cookie sheets (silicone or parchment lined is easiest) in 2 Tablespoonfuls. Bake about 15 minutes – just until the edges get barely brown.
5. Cool cookies on a cooling rack while you make the glaze.
6. In a bowl, mix your powdered sugar, juice and zest. Dip the cookies in the glaze or use a spoon to drizzle and the back of the spoon to spread it. Dry for about 15 minutes.
Recipe from Giada de Laurentis on Food Network
they look yummy!