Thursday, July 9, 2009

Lemon Ricotta Cookies

These cookies are summer. There cakey and light with a great lemon taste.
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.

Summer school has been taking over my life but I have been baking just not posting. Here's some cool ice cubes we made for fourth of July.

We used red and blue Gatorade to make the ice cubes it was very festive.Here are just some plain ole sugar cookies decorated in red white and blue.

Hope you all had a good fourth.

1 comment:

  1. The lemon cookies look wonderful but I was drawn to the colors of your holiday punch. The kids must have loved it.I read somewhere else this morning about someone using cake flour to help make their cookies more cake-like. I like these better.