Monday, May 10, 2010

Lemon Ricotta Cookies



I had to use up the 2lb tub of ricotta I bought from Costco, so here's another ricotta recipe. A definite winner, hands down! Thanks Giada!

These super simple cookies are light and cake like yet slightly chewy, sort of like an airy lemon sugar cookie. Really, these are tough to describe other than to say this: If you like lemon, you MUST make these. This is what it might look like if lemon cheesecake cake and pound cake had a child.

The sour-sweet lemon sugar glaze is a definite must. It gives the cookies vibrancy and a hit of sweetness that plays off the tartness. These cookies... "cake-ies?"... get better with age as the flavors meld together. I recommend that you watch the bottoms of these cookies carefully while they are baking. The tops stay really pale but the bottoms brown quickly. I also high recommend baking them on silpat silicone sheets or on the top rack of your oven or just being really careful and watching them like a hawk.

Note: Other reviewers on the food network site say you can make this with a combo of yogurt and cream cheese instead of the ricotta.



Lemon Ricotta Cookies
Makes 30 | adapted from Giada de Laurentiis

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 (don't use low fat!)
3 tablespoons lemon juice
1 tsp lemon extract (optional)
1 lemon, zested

Glaze:
1 1/2 cups powdered sugar
3 tablespoons lemon juice

1. Preheat the oven to 375 degrees F.

2. Combine the flour, baking powder, and salt. Set aside. In a large bowl beat together butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta, lemon juice, extract and zest. Beat to combine. Stir in the dry ingredients.

3. Line 2 baking sheets. Do not grease sheets. Spoon the dough (about 1 1/2 tablespoons for each cookie) onto the baking sheets. Bake for 10-15 minutes, until slightly golden at the edges. (Watch the bottoms! The tops will still be pale but the bottoms brown quickly) Remove from the oven and let the cookies cool on the sheet for 20 minutes. I put mine in the refrigerator because I was impatient.

4. Glaze: Combine the powdered sugar and lemon juice in a small bowl. Stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let stand until glaze is set (or put in the fridge to speed this up this process).

9 comments:

Priya (Yallapantula) Mitharwal said...

Wow, love the look of it. Super yummy sounding.

Joanne said...

To be fair, you had me at ricotta. But then once I got past that to the cookie, I absolutely fell in love. They look delicious!

Chef Aimee said...

I love lemon desserts and adding ricotta into the mix? How delicious! :)

Valerie said...

What isn't there to love about these cookies?! Lemon and ricotta cheese =heaven. Don't you just hate having to come up with ways to use up something delicious? :D

Leslie said...

I'm not a Giada fan but I really need to get over that (I used to not like Ina, either!) These cookies might do it, they sound so delicious!

Bridgett said...

These are such good cookies and they remind me I need to make these again soon! Your photos have my mouth watering. You baked a beautiful batch.

mike said...

How funny - I've printed this recipe out and had it for months.... now I NEED to make these - they look marvelous!

donuts4dinner said...

Oooooooooh, I want these so much. I love the suggestion of yogurt and cream cheese instead of ricotta, too, since I'm not a big ricotta fan. I do love any recipe that specifically says "don't use low-fat!", too.

Follow Me Foodie said...

I totally watched the episode when she made these! I'm so glad to hear they were good becuase now I'll actualyl make them! Thanks for the review on it!