Elements:
for the cookies:
1 1/3 cups flour
1/2 teaspoon baking powder
pinch salt
4 1/2 tablespoons butter, at room temperature
1 cup sugar
1 egg
8 oz entire milk ricotta cheese
1/4 cup lemon juice (about 1 massive lemon’s value)
zest of 1 lemon
for the glaze:
1 1/2 cups confectioners sugar
1/4 cup lemon juice (about 1 massive lemon’s value)
zest of 1 lemon
Instructions:
for the cookies:
Preheat oven to 350. Line two baking sheets with parchment paper or a silicone baking mat.
In a medium-sized bowl whisk collectively the flour, baking powder, and salt. Put aside.
Place the sugar and butter within the bowl of a stand mixer or a big bowl, use an electrical mixer with the paddle attachment and blend the butter and sugar till fluffy. Add the egg, ricotta cheese, lemon juice, and lemon zest. Combine to mix. Stir within the dry components till a light-weight, fluffy batter varieties.
Spoon the dough (I used a medium cookie scoop for large-ish cookies) onto the lined baking sheets, inserting every cookie about 1 inch aside. Bake for 12-Quarter-hour, till they’re simply starting to brown on the edges. Take away from the oven. Fastidiously take away to a wire rack and funky 20-Half-hour.
for the glaze:
Place the wire rack (with the cookies nonetheless on it!) over a cookie sheet to catch drips.
Whisk collectively the glaze components till clean glaze varieties. Spoon 1 teaspoon glaze over every cookie, spreading to coat if desired. Let the glaze set at the least 1-2 hours earlier than packing into storage containers.
Yield: about 2 dozen cookies, might be simply doubled
My ideas:
Should you observe me on Instagram, you realize that final week I bought a possibility to take a look at Giada de Laurentiis’ new restaurant right here in Baltimore. She was there speaking about her imaginative and prescient and even served me personally pasta! It was a whole lot of enjoyable. Anyway, after just a few of the visitors had left, I heard her asking the workers if we had been going to be served dessert. They didn’t appear to have deliberate it however she informed them they needed to serve us one thing candy (the restaurant wasn’t formally open but, this was a preview) and inside a couple of minutes just a few plates of lemon-ricotta cookies had been introduced out. OMG. I’m such a chocolate cookie individual however these had been critically among the finest cookies I’ve ever had. Mild and fluffy but substantial and with a terrific tart lemon-ricotta taste. I’d have dumped them in my purse had there been any extras.
The following day I went on my standard journey to Aldi (plug for my Aldi fan weblog right here) and picked up some lemons and ricotta so I might recreate the cookies alone. A bit experimenting and I got here up with this recipe. The cookies are a bit bit larger than those I had at GDL Italian due to the dimensions of the cookie scoop I used. It’s a fluffy, kind of cake-like batter so I felt like a cookie scoop was wanted vs simply utilizing a spoon. If you would like smaller cookies use a smaller cookie scoop or attempt utilizing a spoon. It truly is as much as you! The trick to getting the right lemon-ricotta taste is utilizing full fats ricotta and a whole lot of lemon zest and juice. Citrus tends to “bake out” of baked items–because of this extracts are utilized in a whole lot of recipes–however the zest retains the flavour loads higher so don’t be tempted to skip it despite the fact that it means utilizing precise lemons and never simply bottled juice. I developed the recipe so it’s best to solely want (and use) 2 full lemons, I do know citrus might be expensive this time of 12 months and I hate waste.
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