Wednesday, October 17, 2012

Adventures in the Kitchen: Lemon Ricotta Cookies

If you haven't noticed, most of my baking occurs when I have something in my house I need to use before it goes bad, insert Ricotta Cheese. Luckily for me, my coworkers enjoy my sweet treat surprises throughout the week.

Recipe Courtesy of:
Tasty Kitchen (found via Pinterest)

2-½ cups All-purpose Flour
1 teaspoon Baking Powder
1 teaspoon Salt
1 stick Unsalted Butter, Softened
2 cups Granulated Sugar
2 whole Eggs
1 whole (15-ounce) Container Of Whole Milk Ricotta Cheese
3 Tablespoons Fresh Lemon Juice
1 teaspoon Lemon Zest

1-½ cup Powdered Sugar
3 Tablespoons Fresh Lemon Juice
1 teaspoon Lemon Zest

  • Preheat the oven to 375 degrees F.
  • Cookies: In a medium bowl combine the flour, baking powder, and salt. Set aside.
  • In your large mixer bowl, combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients. Do not over mix.
  • Line 2 baking sheets with parchment paper (I did not have parchment paper, so I was sure to spray with Pam). Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets (I use a cookie scoop or melon ball scoop for this step).
  •  Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
  • Glaze: Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cooled cookie and use the back of the spoon to gently spread the glaze. Let the glaze harden for about 2 hours. 
  • When packing cookies, be sure to place parchment paper or aluminum foil between your layers. Otherwise, cookies will stick together. 

These cookies were melt-in-your-mouth delicious! 

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