Wednesday, July 11, 2012

Lemon Ricotta Cookies

I had some extra lemons laying around and a container of ricotta cheese to use. So I decided to make these lemon ricotta cookies. I usually make them at Christmas time, but they are also perfect for summer. The light lemony flavor of these cookies is kind of refreshing. They are also quick quick and easy to make. Whip them up for your next summer get-together.

Lemon Ricotta Cookies
for the cookies...
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 stick butter, softened
2 cups sugar
2 eggs
1 (15-ounce) container ricotta cheese
3 tablespoons lemon juice
1 lemon, zested

for the glaze...
1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zested

Prepare a baking sheet (or two if you have them) with a sheet of parchment paper or a silpat mat. Preheat the oven to 375 degrees.


Make the cookies...
In a large bowl, combine the butter and sugar. Cream using an electric mixer until light and fluffy. Add the eggs, ricotta, lemon juice, and lemon zest. Mix until combined. Add the flour, baking powder and salt. Stir until just combined. Drop onto prepared baking sheet about 1 tablespoon at a time. I have a small "cookie-size" ice cream scoop that I use to create uniform cookies.

Bake at 375 degrees for 15 minutes. Remove from oven and cool slightly on the baking sheet (just a few minutes). Then remove the cookies from the sheet and place on a cooling rack to cool completely.

Make the glaze...
In a medium bowl, combine powdered sugar, lemon juice, and lemon zest until smooth. Drizzle the glaze over the cookies and allow to dry.

Store in an air-tight container (if they even last long enough to go in a container).

recipe from Giada De Laurentiis "Everyday Italian" on Food Network

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