11.21.2008

I am feeling very Betty Crockerish these days

Maybe I will make these to go with the turkey burgers.
Lemon Ricotta Cookies with Lemon Glaze
slightly adapted from Giada's Kitchen
makes about 48 cookies

Cookies
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
2 cups granulated suga
r2 eggs
1 (15-ounce) container whole-milk ricotta cheese
*zest of 1 lemon
3 tablespoons freshly squeezed lemon juice

Glaze
1 1/2 cups confectioners' sugar
zest of 1 lemon
3 tablespoons freshly squeezed lemon juice

For the 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 2 baking sheets with parchment paper. Spoon the dough (about 1 tablespoon for each cookie) onto the baking sheets. Bake for 10 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
For the 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.

found on Taste and Tell.

2 comments:

NO RGRTS said...

So what time will these be ready? I wll make sure to be there so I can be the taste tester for you.

misstiff said...

I make a mean ricotta sugar cookie! It's pretty much the only thing I can make.