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| Chef | |
| Submitted | March 11th 2010 |
| Cuisine | Italian |
| Category | Dessert |
| Level | Beginner |
| Servings | 44 |
| Rating |
Ingredients
2 1/2 Cups all-purpose flour
1 Teaspoon baking powder
1 Teaspoon salt
1/2 Cup unsalted butter, softened
2 Cups sugar
2 eggs
15 Ounces whole milk ricotta cheese
3 Tablespoons freshly squeezed lemon juice
1 lemon, zested
1 1/2 Cups powder sugar, for glaze
3 Tablespoons lemon juice, for glaze
1 lemon zest, for glaze
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Chef Giada's lemon ricotta cookies. Very soft and zesty :)
Directions
Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
In a medium bowl mix the flour, baking powder, and salt.
In a large bowl, using an electric mixer, beat the butter and sugar until light and fluffy. It takes about 3 minutes.
Add the eggs, 1 at a time, beating until incorporated. Then, add the ricotta cheese, lemon juice, and lemon zest. Beat to combine.
Stir in the dry ingredients.
Spoon a 2 tablespoon-full of the dough onto the prepared 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.
Meanwhile, mix the powdered sugar, lemon juice, and lemon zest in a small bowl . Stir until smooth.
Spoon about 1/2-teaspoon of the glaze onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours.
In a medium bowl mix the flour, baking powder, and salt.
In a large bowl, using an electric mixer, beat the butter and sugar until light and fluffy. It takes about 3 minutes.
Add the eggs, 1 at a time, beating until incorporated. Then, add the ricotta cheese, lemon juice, and lemon zest. Beat to combine.
Stir in the dry ingredients.
Spoon a 2 tablespoon-full of the dough onto the prepared 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.
Meanwhile, mix the powdered sugar, lemon juice, and lemon zest in a small bowl . Stir until smooth.
Spoon about 1/2-teaspoon of the glaze onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours.
Citation: http://www.foodnetwork.com/recipes/giada-de-laurentiis/lemon-ricotta-cookies-with-lemon-glaze-recipe/index.html