They're based off of Giada De Laurentis' (from the Food Network!) recipe. I'll be honest, I don't usually go to the Food Network recipes for my choice of recipes, but I had found a few food blogs that had made these cookies, and it sounded pretty exciting. I had a package of ricotta cheese for some reason--honestly, I can't remember why, but I decided that I needed to use it up. That, and I'm still working on that constant supply of lemons, haha. Also... it's turning to the spring/summer... who doesn't love the light burst of sunlight in their mouths? :)
These cookies aren't so much crunchy or even soft and chewy... they have a more cake-like texture, which is very interesting. It's still very nommy, though! The batter's pretty easy to work with, and uses up both lemon zest and lemon juice, yay!
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Citrus Ricotta Cookies with Citrus Glaze
Makes ~30 large cookies. Adapted from Giada de Laurentis.
Lemon/Citrus Ricotta Cookies
* 2 1/2 cups AP flour
* 1 tsp baking powder
* 1 tsp salt
* 1/2 cup (1 stick) unsalted butter, softened
* 2 cups granulated sugar
* zest of 2 lemons (I've also used zest of 1 lemon and 1/2 navel orange)
* 3 TBSP lemon juice (~1 lemon)
* 2 eggs, room temperature
* 15 oz ricotta cheese
* 1 1/2 cups powdered sugar
* 2-3 TBSP lemon juice
* zest 1 lemon (or 1 lemon and 1/2 orange)
1. Preheat oven to 375F.
2. In a medium bowl, sift together flour, baking powder, and salt.
3. In another bowl, put in sugar and citrus zest. Rub the zest and the sugar together until the sugar acquires a pale yellow/yellow-orange color and is fragrant. Add butter into citrus-sugar and beat until light and fluffy.
4. Add in eggs one at a time, making sure that each egg is well-incorporated before adding the next one. Add in ricotta cheese and lemon juice to the butter-egg-sugar mixture. Beat to combine.
5. Stir in dry ingredients, making sure not to over-mix (otherwise gluten will develop, and your cookies will be chewy and rubbery!).
6. Using two large spoons or a big cookie scoop, scoop about 2 TBSP of batter per cookie onto a cookie sheet lined with parchment paper.
7. Bake for 15 minutes, or until edges are slightly brown. Remove from oven and let rest for ~20 minutes before moving to cooling rack.
8. Add powdered sugar to a small bowl. Add in the zest as well. Slowly add lemon juice 1/2 TBSP at a time until you get the right consistency. Spoon over completely cooled cookies, and let cookies sit until glaze is set (at least two hours or so).
Store cookies in air-tight container (if they last that long!)