Wednesday, April 25, 2012

Lemon Ricotta Cookies

First, you should you know that sharing this recipe with you, at this moment, is keeping me from a complete brain meltdown due to cramming ridiculous amounts of finance information into my brain.

Boo finals.  It hurts.

So thank you for being there to read this.  My brain feels a little less mushy already.


Second, I need you to throw out any preconceived notions you have about cheese and sweets.  Lemon Ricotta Cookies?  Yeah, yeah I know it sounds strange.  But trust me, it's not.  The ricotta creates this fabulous cake like texture and the lemon makes for a light and refreshing treat.  Oh, and did I mention you get to slather them in a lemon glaze?

 You want one don't you?

Or 27 of them...

lemon ricotta cookies
Makes: 3-4 dozen cookies   Prep Time: 10 minutes  Bake Time: 15 minutes  Cooling Time: 20 minutes   Total Time: 45 minutes

for the cookies-
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, at room temperature
2 cups sugar
2 eggs
1 (15-ounce) container whole milk ricotta cheese
3 tablespoons lemon juice
zest of 1 lemon

for the glaze-
1 1/2 cups powdered sugar
3 tablespoons lemon juice
zest of 1 lemon

Preheat the oven to 350°, line cookie sheets with parchment paper, and gather your ingredients.

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

In the bowl of a stand mixer (or with a hand mixer), beat the room temperature butter with 2 cups of sugar on medium-high speed until light and fluffy.  About 3 minutes.

Scrape down the sides of the bowl with a rubber spatula.  Add the eggs one at a time.

Beating each one until well incorporated.

Add the ricotta cheese.

The zest of one lemon.

And 3 tablespoons of lemon juice.  Mixing on medium speed to combine.

On low speed, mix in the dry ingredients.

Until you have a smooth batter.  Drop the dough (about 2 tablespoons per cookie) onto the prepared baking sheets.  Bake for 15 minutes or until lightly golden around the edges.

While the cookies are baking, combine 1 1/2 cups powdered sugar, 3 tablespoons lemon juice, and the zest of one lemon in a small bowl.

Stir until smooth.

When the cookies come out of the oven, let them cool on a wire rack for 20 minutes or so.

And then drizzle each cookie with about 1/2 teaspoon of the lemon glaze.

Then let the glaze harden for an hour or so.

Mmm.  Lemony fresh.

Time to eat!


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