What's Cooking at the Genua's?

It's Not Just Popcorn!

Lemon Ricotta Cookies

on December 21, 2010

I really love lemon cookies. You don’t usually see too many out there either and this recipe was too good not to include. I think most people may have these around Easter or springtime but who says you must have certain cookies certain times of the year? The cookie police? I don’t think so. These little delights are just so tasty and very addicting! I rationalize that cookies are better than cake because they are smaller. 🙂 This way I can eat more! These are also a sort of drop cookie so they are pretty simple. No cutting or pressing involved. They are also topped with a wonderful lemon glaze to make them even more enticing! Like I need an excuse as it is!

INGREDIENTS:

2½ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1 stick butter, softened

2 cups sugar

2 eggs

1 (15 oz) container whole milk ricotta cheese

3 tablespoons lemon juice

1 lemon, zested (this is probably the hardest part of the recipe and it’s not even that hard!)

GLAZE:

1½ cups powdered sugar

3 tablespoons lemon juice

1 lemon, zested

DIRECTIONS:

1. Preheat oven to 375ºF.

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

3. In a large bowl combine the butter and 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 mixed in. Add the ricotta cheese, lemon juice and lemon zest. Beat till combined and stir in the dry ingredients.

4. Line 2 baking sheets with parchment paper. (Trust me, using parchment paper will make your cookie experience so much better!) Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets.

5. Bake for 15 minutes, until slightly golden on edges. Remove from the oven and let the cookies rest on the cookie sheets for about 20 minutes. (Don’t get anxious and try to take them off earlier! You’ll be sorry! :P)

6. GLAZE: Combine the powdered sugar, lemon juice and lemon zest in a small bowl and stir until smooth. Spoon about ½ teaspoon onto each cookie and use the back of the spoon to gently spread it. Let the glaze harden for about 2 hours. NOW you can take them off the cookie sheets and pack them in decorative containers. Enjoy!

Makes about 44 cookies


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