Wednesday, December 22, 2010

Lemon Ricotta Cookies with Lemon Glaze

Lemon Ricotta Cookies without Glaze

Lemon Ricotta Cookies with Giada's Glaze

Lemon Cookie with the plain Lemon Glaze
I made these cookies this morning.  They are a very soft and melt in your mouth kind of cookies.  The original glaze that Giada provides is very sour because of the lemon zest so I wound up scraping it off and making a very simple glaze with only powdered sugar and lemon juice.  I also added a touch of yellow food coloring to punch up the color.  They are a different choice for holiday cookies.  Since my son likes lemon, this is my first holiday cookie offering.  These cookies are very lemony so if you love lemon flavor then give these a try!

Lemon Ricotta Cookies with Lemon Glaze

Recipe courtesy of Giada De Laurentiis
Makes 44 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
3 tablespoons 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 and lemon zest.

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 cookies rest on the baking sheet for 20 minutes.


Combine the powdered sugar, lemon juice and lemon zest in a small bowl. 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 2 hours. Pack the cookies into a decorative container.


The Creative Cook