Lemon_Ricotta_Cookies_5

Lemon Ricotta Cookies

These are the softest cookies I ever made. It is also very simple, mix it all and spoon it onto the baking sheet.

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: (I didn’t do the glazing)
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. (2 tablespoons makes giant cookies, I recommend 1 tablespoon)
  • 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.
  • For glazing; 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.

SERVES: 44 (PER COOKIE); Calories: 113; Total Fat 3.5 grams; Saturated Fat: 2 grams; Protein: 2 grams; Total carbohydrates: 19 grams; Sugar: 13 grams Fiber: 0 grams; Cholesterol: 20 milligrams; Sodium: 76 milligrams

Source: Food Network - Giada De Laurentiis

Below is the result of 2 tablespoons for each cookie – giant cookies.

Below is the result of 1 tablespoons for each cookie – normal size cookies.

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