Sunday, April 17, 2011

Lemon Ricotta Cookies with Lemon Glaze


For the cookies:
2½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
1 (15-ounce) container whole milk ricotta cheese
3 tablespoons lemon juice

1 lemon, zested

For the glaze:
1½ cups confectioners’ sugar
3 tablespoons lemon juice
1 lemon, zested


Preheat oven to 375 degrees F. In a medium bowl combine flour, baking powder, and salt. Set aside.

In the bowl of a stand mixer, combine the butter and the sugar. 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.

Line 2 baking sheets with parchment paper. Spoon the dough (about 1 tablespoon for each cookie) onto the baking sheets. Bake for 12-15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

To make the glaze, combine the confectioners’ sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. If it is too thick gradually add more lemon juice. Dip each cookie into the glaze, letting the excess drip off. Let the glaze harden for about 2 hours before serving.

Credit Here ;)


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