Sunday, October 5, 2008

Lemon Ricotta Cookies with Lemon Glaze

Cook Time: 15 min
Level: Easy
Yield: 44 cookies



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


* 1 1/2 cups powdered sugar
* 3 tablespoons lemon juice
* 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 15
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. 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: