My lemon cravings have not yet been satiated since my return from Italy this summer. I came across a recipe for Lemon Ricotta Cookies on FoodNetwork.com, so I thought I would give it a try. How bad could it be...it contains my two favorites lemons and cheese!!!.
These cookies are light and almost cake-like. I brought these to a meeting and one taster said," it is like eating a cloud". They have a light delicate yellow color and the lemon flavor is not overpowering. I went the easy route this time and dusted the cookies with powdered sugar, but you can also use a lemon glaze to top. If you made the candied lemon, see my previous blog, use that to sprinkle on top of the glaze to give another dimension of lemon yumminess.
Lemon Ricotta Cookies:
- 2.5 cups of all-purpose flour (301 grams)
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 stick unsalted butter, softened
- 2 cups of white granulated sugar
- 2 large eggs (prefer organic)
- 15 oz container of whole milk ricotta cheese
- 3 tablespoons of fresh lemon juice
- zest of 1 lemon (at least 1 tbsp)
Preheat oven = 375 degrees F
- In a medium bowl, combine flour, baking powder, and salt.
- In a large bowl, combine softened butter and sugar. Use mixer to beat until light and fluffy, about 3 minutes. Add eggs, one at a time, beat until incorporated. Add ricotta, lemon juice, and lemon zest, combine.
- Stir in dry ingredients into wet mixture.
- Line baking sheet with parchment paper. Spoon about 2 tablespoons of dough onto sheet, space 1 inch apart. (I used a 2 tbsp cookie scoop which worked well since dough is sticky.)
- Bake about 15 minutes, just until edges are golden brown. Remove and rest 5 minutes on sheet, then transfer to cookie rack.