Friday, December 5, 2008

Ricotta and Lemon Cookies with Lemon Glaze

It seems that Christmas started even earlier than usual this year. The Christmas lights have been put up for weeks in downtown Montreal screaming for me to get into the kitchen and start baking. It took me a little while to get into the spirit, but I think I'm finally there. I had seen these little Giada de Laurentiis' cookies on Deborah's blog, and I immediately knew I wanted to try them. Ricotta and lemon are a true match made in heaven in my book, and ricotta is a great way to ensure that cookies and cakes stay moist and light. Light and moist they were. I am adding these to my holiday favorites.

Recipe (adapted from Giada de Laurentiis)
Makes about 3 dozen 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
1 (15-ounce) container whole milk ricotta cheese
2 teaspoons of vanilla extract
3 tablespoons of lemon juice
1 lemon, zested
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, vanilla extract 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.

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. Store in an air-tight container.


vanillasugarblog said...

I have no idea what to give out as gifts this season. I know it's cookies, always is, but I want something easy to make since I have to make a lot. Think these would hold up well? They look fabulous.

Chocolate Shavings said...

Dawn: Those would definitely hold up nicely because they are not too delicate. They are really easy to make, and easy to store too. Let me know if you need any other info, and I hope you get a chance to make them!

Ben said...

Ricotta and lemon cookies? hmm that sounds really good. I will have to try them :)

dlyn said...

Wow - these sound very good - I am a sucker for lemoney stuff!

Anonymous said...

They look wonderful. Pass me one? ;)

Shelby said...

These sound great! My cookie wish list is ever growing!

Peter M said...

I'm a big fan of the lemon & ricotta combo, thx for sharing!

Deborah said...

I'm so glad you tried these and liked them! I'm wishing I had more of them right now!

Ingrid_3Bs said...

I'm a big fan of both ricotta and lemon. I wish I had a few right now! I guess I'll have to give the recipe a try myself. :-)

Katie said...

These sound fabulous. I'm going to make them for a cookie party I'm attending.. Thanks!

Anonymous said...

I love the combination of ricotta and lemon, too. Having them in cookies sounds like a great idea.

Maris said...

YUM! I wouldn't mind openeing up a box of these on Christmas! :)

Maris said...

I wouldn't mind opening up a box of these on Christmas! :)

Katie said...

I just finished making these and they came out fabulous!! The vanilla was not listed on the instructions but was shown on the ingredients but I added it in with the wet ingredients and it came out fine. Thanks for the recipe!

Chocolate Shavings said...

Katie: I'm so glad you liked the cookies! They're easy to make and really tasty and moist, right? I just added the vanilla to the instructions, but you're right it goes in the wet ingredients!

Sammie said...

I came upon your blog through tastespotting about 2 weeks ago which featured your lemon ricotta cookies. I finally made them tonight and used Giada's original recipe - I didn't realize until after that you had changed it with the vanilla! My cookies were wooonderful. I love how they're a change from regular chocolate/supersweet cookies. Thanks so much for your post! :)

Chocolate Shavings said...

Sampuran: I'm glad you liked them - they're a great option for a light but tasty holidays cookies aern't they? I like to add vanilla extract to these types of cookie batters, I think it makes all the other flavors stand out.

Ancilla Indigna said...

Those are lovely cookies! Ricotta and lemon are wonderful together. One question though, where did you get that awesome red box and paper? I have such a hard time finding bright colored boxes (sans prints) for Christmas cookies and candies.

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