Lemon Ricotta Cookies: Little Bites of Sunshine
A few weeks ago, I arrived at my office downtown and found some cookies on my desk, made by my coworker Marie. I took one bite and was completely amazed — these soft, flaky bursts of lemony sunshine were probably one of the best cookies I have ever eaten. Marie told me the recipe is actually really easy and comes from Giada De Laurentiis — the secret is the ricotta which gives the cookies their cakey lift. So last weekend, I made some myself.
First, I preheated the oven to 375 degrees and lined my cookie sheets with parchment paper. Then I mixed my dry ingredients (flour, baking powder and salt) and set aside.
In the electric mixer, I beat the butter and sugar for about 3 minutes.
One by one, the eggs joined the mix, followed by the ricotta, lemon juice and lemon zest.
And finally the dry ingredients.
When everything was well blended (mix was still pretty moist), I dropped the batter onto the cookie sheets in 2-tablespoon drops set about an inch apart.
They baked in the oven for 15 minutes until the edges started to turn a light golden brown.
While the first batch cooled on the cookie sheet, another batch went in the oven and I mixed the glaze in a small bowl.
The recipe says to let the cookies cool for about 20 minutes before putting on the glaze. When it’s time, all you need is about 1 teaspoon of glaze for each cookie, gently spread with the back of a spoon.
And of course, make sure someone is on hand to serve as your official taste taster.
If you let the cookies sit out for a couple of hours, the glaze will harden and will make it easier to store the cookies in a tin without making a mess. You can download the complete recipe from the Food Network website. Happy spring baking!