Week 19, Recipe 1: Lemon Ricotta Cookies

Recipe courtesy of 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
  • 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.

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.

Results: This makes like a million cookies.  I would halve this recipe unless you're making this for a group of more than 20.  There's no way you're fitting all that cookie on 2 baking sheets.  I didn't make the glaze because I ran out of time but these were delicious without the glaze.  This was also my first time using ricotta in a dessert!  A huge hit at the party.  They were gone with a quickness.  But I still have a ridiculous amount of batter in my fridge.  Could I turn it into a cake???  What's the difference between a cookie & a cake?  Expect another attempt with the leftover batter later in the week.  Sorry I missed a picture this time!