Happy Friday everyone! I decided to celebrate with making Lemon Ricotta Cookies. I discovered these cookies while I was working in El Segundo, Calif and I had a coworker bring in bags of lemons from his lemon tree at home. Now that I live in Washington, I do miss all of the citrus trees from Southern California.
Ingredients:
Cookies:
2 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs at room temperature
1 15-ounce container of whole milk ricotta cheese
3 tbsp lemon juice
1 lemon, zested
Glaze:
1 1/2 cups powdered sugar
3 tbsp lemon juice
1 lemon, zested
Ingredients:
Cookies:
2 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs at room temperature
1 15-ounce container of whole milk ricotta cheese
3 tbsp lemon juice
1 lemon, zested
Glaze:
1 1/2 cups powdered sugar
3 tbsp lemon juice
1 lemon, zested
 |
| Ingredients :) |
 |
| Combine the flour, baking powder and salt in a separate bowl. I recommend using white all purpose flour. I have used whole wheat flour before and the wheat tends to overpower the lemon in the cookies. |
 |
| Next combine the sugar and soften butter in a mixing bowl. Using a stand mixer or hand held mixer and beat the sugar and butter until light and fluffy, about 3 minutes. |
 |
| Sugar and butter all fluffy! |
 |
| Add the eggs one at a time and beat in between each egg addition. |
 |
| Nice and creamy after the eggs are all beaten with the sugar and butter. |
 |
| Next add the lemon zest, lemon juice and ricotta. Using whole milk ricotta is important, using skim milk ricotta won't make the cookies as fluffy. Also 3 tbsp of lemon juice is about 1/2 of a lemon. |
 |
| After the ricotta, lemon juice and lemon zest is well combined, add the flour mixture. |
 |
| Batter all done! |
 |
| Place the cookie dough on non sticking cookie sheets or parchment lined cookie sheets. Bake for about 21 minutes. |
 |
| After cookies are slightly browned on the sides, remove from the oven and let the cookies rest on the cookie sheet for 20 minutes. |
 |
| After the cookies have cooled place on wax paper. |
 |
| Place the powder sugar, lemon zest and lemon juice in a small bowl. |
 |
| Mix everything till its nice and smooth. |
 |
| Spread the frosting on each of the cookies. |
 |
| Yum!! |
 |
| Let the frosting set for about 2 hours and then place the cookies in an airtight container. |
Yum! Great pics. :)
ReplyDelete