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.
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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.