Lemon Heaven

Lemon is one of my favourite ingredients for both cooking and baking.

My lemon cupcakes were for sure one of my personal favourites and by far the most fiddly and complex: a rich lemon cake, filled with home made lemon curd, glazed with lemon syrup, frosted with a rich buttery frosting and topped with a slice of candied lemon.

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Lynne’s Lemon Cupcake

Today I made Lemon Ricotta Cookies..a Giada De Laurentiis recipe

lemon mixI knew they were going to be gorgeous when I looked at the batter. I tasted it (quite a lot) and it was delicious! The Ricotta makes the mixture very moist and light.

I was very generous with the lemon juice.

LEMON RICOTTA COOKIES

Ingredients:
Cookies:
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
500 g  whole milk ricotta cheese
3 tablespoons lemon juice
1 lemon, zested
Glaze:
1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zested
Directions:
Preheat the oven to 375 degrees F.
Cookies:
In a medium bowl combine the flour, baking powder, and salt. Set aside.

In the large 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.

Line 3 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets.

cookies 1
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.
cookies 2

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 cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours.

cookies 3
The cookies are soft, but hold together and aren’t at all crumbly (because of the ricotta). The cookies have a lovely deep lemon flavour offset beautifully by the tartness of the lemon glaze. They really do need time to sit and set before they’re ideal but who could possibly WAIT 2 hours? Not me. Not Jim. These might just be my new favourites!

cookies4.jpg

Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/lemon-ricotta-cookies-with-lemon-glaze-recipe.html?oc=linkback

 

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