Lemon Ricotta Cookies

I had a container of ricotta in the fridge that was asking to be used in a new recipe. These cookies had a delicate cake-like texture, almost like a whoopie pie. They seemed more like a "guest cookie" than a "cookie jar cookie", so we won't be making them all the time...but they were still a hit with everyone!

2 ½ C flour
1 tsp baking powder
1 tsp salt
1/2 C butter, softened
2 C sugar
2 eggs
1 (15-ounce) container ricotta cheese
3 Tblsp lemon juice
1 lemon, zested


1 1/2 C icing sugar
3 Tblsp lemon juice
1 lemon, zested

Combine flour, baking soda, and salt in a large bowl. In a separate bowl, cream butter and sugar until fluffy. Add the eggs one at a time, beating thoroughly. Add ricotta, lemon juice, and lemon zest. Beat until combined. Mix in the dry ingredients until just combine. 
 
Spoon the dough (approx. 2 Tblsp per cookie) on to cookie sheets lined with Silpat or parchment. Bake at 375 ` for 13-15 minutes, or until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for at least 5 minutes before moving to cooling rack.


Once completely cooled, combine ingredients for the glaze until smooth and spread over the tops of the cookies.




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