Lemon Darlings
"These are the darlings of the cookie plate! They can be adapted to suit any holiday by changing the color of the sprinkles, and they keep well, even when stored haphazardly. Any citrus will wok - I've used standard and meyer lemon and orange, but I think lime and grapefruit would be just as good. The ricotta cheese makes them somewhat more nutritious than other typical holiday cookies. Be sure to cool them completely before frosting them, or the frosting won't harden properly. This recipe is from the January 08 issue of Parenting. Anything in parenthesis are my notes. Prep time includes 1 hour chilling time, and cooking time is per batch."
photo by SassyStew
- Ready In:
- 1hr 20mins
- Ingredients:
- 13
- Yields:
-
72 cookies
ingredients
- 4 cups all-purpose flour (unbleached)
- 2 teaspoons baking powder (aluminum free)
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 cup butter (unsalted)
- 1 1⁄2 cups granulated sugar (natural cane sugar)
- 2 eggs
- 1 teaspoon vanilla
- 1 teaspoon lemon zest (or other citrus zest)
- 1 (15 ounce) container low-fat ricotta (whole milk is also okay, for pete sake, don't use fat free!)
- 2 cups confectioners' sugar, sifted
- 3 tablespoons lemon juice (fresh please! or use any citrus juice)
- 1 teaspoon lemon zest (optional, I added this)
directions
- Preheat oven to 350°F
- Whisk together flour, baking powder, baking soda and salt in a medium bowl.
- In a large bowl, cream softened butter and sugar, then beat in eggs, vanilla, zest and ricotta until blended.
- Add flour mixture and beat until combined.
- Cover and chill at least one hour.
- Shape dough into balls, and place on cookie sheets (if not non-stick, lightly grease or use a Silpat).
- Bake 10 minutes, or until bottoms are light brown. Cool for one minute or so and then transfer to a wire rack to cool completely.
- To make icing, stir confectioners' sugar, juice and zest in a small bowl until smooth.
- Drizzle icing evenly over each cookie. (I use a teaspoon to put the icing on, and then use the back of the spoon to spread it around a bit.) Garnish with sprinkles. Let stand until icing hardens.
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RECIPE SUBMITTED BY
I read cookbooks like they are novels. I would be hard pressed to pick a favorite, but I love all of Nigella Lawson and Jamie Oliver's books as well as the Best American Recipe series. The book that I couldn't live without though, is the one I started in a notebook at age 15 while I was an exchange student in New Zealand.
I am a research fanatic, and have to review at least five recipes for a dish before I decide which one to use. More often than not, I use elements from multiple recipes.
My husband and I welcomed a little girl in December of 2006, and I am having a great time making her baby food. I am looking forward to teaching her how to cook and love food as much as I do.
I have lost about 50 pounds since giving birth (gained 20 with the pregnancy) and feel very fortunate that this is the case - especially since I have not been working on if very diligently. My weight loss and my daughter have inspired me to try and eat in a healthier way, by using fewer processed ingredients and more whole foods. I am opposed to artificial ingredients such as Splenda.
I am a Flight Attendant by profession (which is where sassySTEW comes in - although it could also apply to cooking). I do event coordinating and some catering on the side.
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