Just dot Food

Lemon Ricotta Cookies

More cakey than crispy, these ladylike little tea cakes puff up as they bake. The lemon glaze on top adds a tart, crunchy layer. It is a very interesting texture that is provided by the use of the ricotta cheese. 

Lemon Ricotta Cookies
Very different, and sooo tasty.
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FOR THE COOKIES
  1. 2 1/2 cups all-purpose flour (310 grams)
  2. 1 teaspoon baking powder (4 grams)
  3. 1 teaspoon salt (4 grams)
  4. 1/2 cup (1 stick) unsalted butter, at room temperature (113 grams)
  5. 2 cups granulated sugar (400 grams)
  6. 2 eggs
  7. 1 (15-ounce) container whole-milk ricotta cheese (425 grams)
  8. Zest of one lemon
  9. 3 tablespoons freshly squeezed lemon juice (45 grams)
FOR THE GLAZE
  1. 1 1/2 cups confectioners' sugar (180 grams)
  2. Zest of one lemon
  3. 3 tablespoons freshly squeezed lemon juice (45 grams)
Instructions
  1. Preheat the oven to 375 degrees F.
  2. In a medium bowl, combine the flour, baking powder and salt. Set aside.
  3. In a large bowl, using an electric mixer, beat the butter and granulated sugar until light and fluffy, about 3 minutes.
  4. Add the eggs, one at a time, beating until incorporated.
  5. Add the ricotta cheese, lemon zest and lemon juice and beat to combine.
  6. Stir in the dry ingredients.
  7. Line the two baking sheets with parchment paper.
  8. Spoon the dough onto the baking sheets using 2 tablespoons for each cookie.
  9. Bake for 15 minutes until slightly golden at the edges.
  10. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
  11. While they cool, combine the confectioners’ sugar, lemon zest and lemon juice in a small bowl and stir until smooth.
  12. Spoon about 1/2 teaspoon of the glaze onto each cooled cookie and use the back of the spoon to spread it to the edges.
  13. Let the glaze harden for about 2 hours.
  14. Pack the cookies in an airtight container.
Notes
  1. For the cookies . . . I added vanilla . . . everything tastes better with vanilla.
  2. I also used an ice cream scoop to measure out the batter.
  3. Make sure you allow lots of room for them to spread.
  4. I used Pampered Chef baking stones to bake these on . .. watch the timing closely as things usually take a little longer to bake on a stone, however you will have absolutely beautiful colour on the bottoms of the cookies and they don't go as dark as fast.
  5. After the cookies have baked, I let them cool completely and used 1 teaspoon of glaze and smoothed it over the cookies. Liked the extra bit of flavour this added and there is certainly enough glaze in one recipe to allow for this.
  6. When doing the glazing, make sure you have wax paper under the cooling rack . .. makes cleanup much easier. Some glaze will definitely drip off the edges onto the wax paper.
Adapted from Giada De Laurentiis
Adapted from Giada De Laurentiis
Just dot Food http://www.justdotfood.com/

Comments

  1. Leave a Reply

    Barb
    March 16, 2015

    These look so delicious – the glaze … oh yumm … (and beautiful photo)!

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