Tropical Storm Gordon was coming through our area, and I wanted to bake something. We had these cookies in Las Vegas, and I so wanted to try making them.
Giada’s Lemon Ricotta Cookies – original recipe below as well.
INGREDIENTS:
For the 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, at room temperature
1 (15-ounce) container whole milk ricotta cheese
3 tablespoons lemon juice
1 lemon, zested
For the glaze:
1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zested
INSTRUCTIONS:
Preheat the oven to 375 degrees F.
Line 2 baking sheets with parchment paper. Scoop the dough (about 1 1/2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until cooked through but still pale. Remove from the oven and let the cookies rest on the baking sheet for 15 minutes. Continue with the remaining dough.
For the glaze, combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cooled cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours.
The lemon zest and juice…
The above pictures is the dough before refrigeration, and then right before the oven (about 7 hours of time).
The absolutely worst part of this recipe is having to wait on the dough. If you can make it the evening before, or just first thing in the morning, that would be best. I made the dough in the morning, and baked the cookies that evening. Also, when you mix the icing, you will need to use it quickly as it will harden.
Enjoy!!
Preheat oven to 325 degrees. Cream soft butter and sugar (about ten minutes).
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