Lemon Ricotta Cookies

I love to bake and I'm always looking for new recipes. This past weekend, I wanted to make dessert for Easter dinner and since there would be plenty of chocolate around, I decided to look for something a little lighter. I found a wonderful recipe for Lemon Ricotta Cookies. They were easy to make and the result was a pretty little glazed cookie that was a perfect addition to the Easter menu. They were delicious too, so I thought I would share them with you.

Ricotta cheese and fresh lemon are two of the main ingredients in these cookies. It's a delicious combination.

The recipe calls for lemon zest and lemon juice. Use a Microplane grater/zester and a citrus juicer to make it easier.

The lemon zest not only looks pretty scattered throughout the cookie, it tastes fresh too.

I used a 1 3/4" cookie scoop to transfer the dough onto baking sheets.

These cookies bake nicely into perfect mounds that are easy to glaze. You need to watch them closely while they are baking. I noticed the bottoms brown quickly and because the dough is light, they might not appear to be done on top but probably are. Test them by tapping the tops of the cookie and if it bounces back they are done.

Lemon zest is also added to the glaze that tops the Ricotta Cookies.

You can use lemon juice or water to make the glaze. I used water because I didn't want a strong lemon flavor with this cookie. If you like a more intense lemon flavor just substitute equal amounts of lemon juice for the water.

The glaze should be thin. Place the cookies on a rack and spoon a couple teaspoons of glaze on top of each one. Let it drip down the sides.

Let the cookies sit for an hour or two before serving so the glaze can dry.

Lemon Ricotta Cookies

Author: Adapted from Food Network Recipe by Giada De Laurentiis

Serves: makes approx 3 1/2 dozen cookies

Ingredients

• 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
• Glaze
• 1 1/2 cups Confectioner's sugar
• 3 tablespoons water or lemon juice
• 1 lemon, zested

Instructions

1. Preheat the oven to 375 degrees. Line baking sheets with parchment.

Cookies

1. In a medium bowl combine the flour, baking powder, and salt. Set aside.
2. 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.
3. Add the eggs, 1 at a time, beating until incorporated.
4. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine.
5. Stir in the dry ingredients.
6. Spoon the dough (or use a cookie scoop) onto the baking sheets.
7. Bake for 12- 15 minutes, until slightly golden at the edges or tops bounce back when touched.
8. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

Glaze

1. Combine all ingredients together in a small bowl until smooth.
2. Spoon glaze onto the top of each cookie, spreading it lightly. Let excess drip down.
3. Let the glaze harden for an hour or two before stacking or packaging.

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This is a great cookie recipe with room for experimenting. The next time I make them I might use orange zest and try a chocolate glaze. I'll let you know how they turn out!

Enjoy!

Leslie xo

Dark Chocolate Sugar Cookies

Chocolate Covered Christmas ~ Day 6

When I discovered this recipe for chocolate sugar cookies on Sweetapolita, I knew I had to try it. I make sugar cookies all of the time but I had never made chocolate sugar cookies. Once I tried them, I couldn't wait to include them in Chocolate Covered Christmas. They are delicious and so unique. I dressed them up for the holidays but you can make them any time of the year in any shape!

Happy Baking!

Leslie xo

Dark Chocolate Sugar Cookies

Author: Adapted from the recipe from Sweetapolita

Ingredients

• 6 cups all-purpose flour, sifted
• 1 1/4 cups dark cocoa powder
• 1 teaspoon salt
• 2 cups unsalted butter, softened
• 2 cups granulated sugar
• 1 cup light brown sugar
• 3 eggs, cold
• 2 teaspoons vanilla extract

Instructions

1. In large bowl, sift together flour, cocoa powder and salt. Set aside.
2. In an electric mixer fitted with the paddle attachment, cream butter and sugars until fluffy and pale, about 5 minutes,
3. Beat egg whites until just combined.
4. Add flour mixture and mix on low speed until thoroughly combined.
5. Add vanilla and blend.
6. Remove 1/2 of dough from bowl, make a ball, and then flatten to form a disc. Wrap in plastic wrap. Repeat with second half of dough.
7. Chill both discs of dough for about 45 minutes.
8. Take out one disc and remove plastic wrap. Place on top of a large piece of parchment paper.
9. Roll dough until it is about 1/4" thick. The dough will be a little tough to roll until it softens up.
10. Preheat oven to 325 degrees.
11. Slide parchment paper and dough onto a board and place in the refrigerator for about 15 minutes.
12. Remove dough from refrigerator and cut into shapes with cookie cutters. Place them on a baking sheet lined with parchment paper leaving about 2" between cookies.
13. Place baking sheet with cookies in the freezer for 15 minutes before baking.
14. Bake until cookie edges are just crisp, about 12-15 minutes.
15. Cool sheets on wire racks for 10 minutes, then gently remove cookies and place on wire racks to finish cooling.

Notes

Cookies may be stored at room temperature in an airtight container for up to two weeks.They also freeze well in an airtight container.

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Happy Baking!

Leslie xo

More Chocolate Covered Christmas Recipes

Chocolate Dipped Almond Cookies

Chocolate Covered Christmas ~ Day 1

My twin sister and I have been baking together at Christmas time for over 20 years. We chose to make Chocolate Dipped Almond Cookies one year simply because of how pretty they looked on the page of one of our cookbooks. Once we made them, we realized they tasted as good as they looked and they have been on the list ever since! We love these cookies because you can make the dough and chop the nuts ahead of time so they are ready to bake when you are!

Chocolate Dipped Almond Cookies

Author: Adapted from Martha Stewart Holidays

Serves: Makes approximately 6 dozen cookies

Ingredients

• 1 cup unsalted butter
• 2/3 cup sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 1/3 cups finely chopped sliced almonds
• For Decoration
• 6 ounces semisweet chocolate
• 3 tablespoons unsalted butter
• 1 tablespoon hot water
• chopped almonds for garnish

Instructions

1. Cream butter and sugar until fluffy.
2. Add the vanilla and egg yolk, then flour, salt and finely chopped almonds, mixing well.
3. Shape dough into 2 rolls each 1 1/2 inches in diameter.
4. Wrap rolls in plastic wrap and refrigerate until firm, about 2 hours.
5. Preheat oven to 350 degrees.
6. Line baking sheets with parchment paper.
7. With a sharp knife, cut the dough into 1/4 inch thick slices. Place 1 to 2 inches apart on baking sheets and bake 8 to 10 minutes or until just slightly browned.
8. Cool on a wire rack.
9. In a double boiler, melt the chocolate and butter. Add the hot water and stir until smooth. Dip one edge of each cookie into the chocolate and sprinkle with chopped almonds. Cool on wax paper on a rack until the chocolate hardens.

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Happy Baking!

Leslie xo

More Chocolate Covered Christmas Recipes