Saturday, September 25, 2010

Lemon Ricotta Cookies

I recently saw this recipe being made on a local news show and wanted to try them really bad! I love lemon and ricotta so these had to be delicious. Guess what? They were! They have a different texture than most cookies because of the ricotta but the lemon in the cookie and also in the glaze that you put on top make them so light and refreshing. My family, parents, and the leaders of the Cub Scout unit I serve in all loved them too! You can find the original recipe here.

  • 2 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/2 cup butter, at room temperature
  • 2 cups sugar
  • 2 eggs
  • 1 15 ounce container of Ricotta Cheese
  • 3 tablespoons fresh lemon juice (about 3 lemons)
  • 1 tablespoon fresh lemon zest (about 1 lemon)
In a medium bowl, whisk together the flour, baking powder and salt. Set aside. Using a mixer, cream the butter and sugar until light and fluffy. Add eggs, one at a time until incorporated. Mix in the ricotta cheese, lemon juice and zest. Slowly add the flour mixture until well mixed. Scoop onto a baking sheet lined with parchment paper and bake in the oven for about 15 minutes at 375 degrees. Let cookies cool completely before glazing.

  • 1 1/2 cup confectioners' sugar
  • 3 tablespoon fresh lemon juice
  • 1 tablespoon fresh lemon zest
Mix together the sugar, lemon juice and glaze until creamy. Glaze the tops of the cookies and set on cooling rack to let the glaze set.

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