Tuesday, January 25, 2011

Giada's Lemon Ricotta Cookies with Glaze


The weather today is reminding me that it is still winter, which most days, is a wonderful thing. I really do love the snow and all the activities it makes possible!

But if you need to taste spring or summer instantly, these cute cookies (ahhh... did I just call the cookies cute? BLAH) will give ya the fix you're looking for. They are cake-like-soft, light, lemony, and are simply a ray of sunshine on my cookie platter.

The icing is gold- do not leave it out! Don't you dare:).
Ricotta cookies, I am simply head over heels for you.


Lemon Ricotta Cookies

{Giada De Laurentiis}

2 1/2 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

Glaze:

1 1/2 cups powdered sugar

3 tablespoons lemon juice

1 lemon, zested


Preheat the oven to 375 degrees F. 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 2 tablespoons for each cookie) onto the baking sheets. 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.

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. Pack the cookies into a decorative container.




1 comment:

Annie P said...

Now that you live so close... I think you should be making some deliveries. :) Just kidding. I love lemon cookies so I can't wait to try them.