Lemon Ricotta Cookies

"Adapted from the Pithy and Cleaver blog (who got it from Giada DeLaurentiis). http://bit.ly/901Iko"
 
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Ready In:
35mins
Ingredients:
13
Yields:
44 cookies
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ingredients

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directions

  • Preheat oven to 375°F.
  • Sift together flour, baking powder and salt. Set aside.
  • In a stand mixer (or a large bowl with a hand mixer), cream butter and sugar until light and fluffy. Add one egg and beat until fully incorporated. Add the second egg and repeat. Add the ricotta, vanilla, lemon juice and lemon zest. Beat until combined.
  • Pour dry ingredients on top of wet, then, using a spatula, fold them together by hand until just combined.
  • Line two baking sheets with parchment or Silpats. Spoon dough (about 2 tbsp per cookie) about 2" apart. Bake 15 min until the edges are golden (do not underbake). Cool on pans 20 minutes then transfer to racks to cool completely.
  • Meanwhile, stir together glaze ingredients until smooth. When cookies are cool, spoon 1/2 teaspoon glaze on each cookie and spread gently with back of spoon. Let glaze harden 1-2 hours before storing in an airtight container.

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RECIPE SUBMITTED BY

I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013. After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!
 
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