Post by Loupy on Oct 1, 2014 21:21:16 GMT -7
Lemon Ricotta Cookies with Lemon Glaze
From: Giada De Laurentiis @ www.giadaweekly.com/
I'm not usually one for lemon sweets, but these cookies changed my mind. They're light and airy, with an almost cake-like consistency, and the lemon glaze gives them just enough sweetness, without being overly tart. Most of the ingredients are ones you would have on hand, so they're easy to whip up in a pinch. The batter freezes well, too, so I like to bake half a batch, then go back for individual servings all week long; if not, I find that they disappear far too fast!
—Lindsey Johanson, editorial assistant
Makes 44 Cookies
Ingredients
2 ½ cups all-purpose flour (310 grams)
1 teaspoon baking powder (4 grams)
1 teaspoon salt (4 grams)
½ cup (1 stick) unsalted butter, at room temperature (113 grams)
2 cups granulated sugar (400 grams)
2 eggs
1 (15-ounce) container whole-milk ricotta cheese (425 grams)
Zest of one lemon
3 tablespoons freshly squeezed lemon juice (45 grams)
Glaze
1 ½ cups confectioners' sugar (180 grams)
Zest of 1 lemon
3 tablespoons freshly squeezed lemon juice (45 grams)
Instructions:
Preheat the oven to 375°F.
In a medium bowl, combine the flour, baking powder, and salt.
Set aside.
In a large bowl, using an electric mixer, beat the butter and granulated sugar until light and fluffy, about 3 minutes.
Add the eggs, 1 at a time, beating until incorporated.
Add the ricotta cheese, lemon zest, and lemon juice and beat to combine.
Stir in the dry ingredients.
Line the 2 baking sheets with parchment paper.
Spoon the dough onto the baking sheets using 2 tablespoons for each cookie.
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.
While they cool, combine the confectioners' sugar, lemon zest, and lemon juice in a small bowl and stir until smooth.
Spoon about ½ teaspoon of the glaze onto each cooled cookie and use the back of the spoon to spread it to the edges.
Let the glaze harden for about 2 hours.
Pack the cookies in an airtight container.
From: Giada De Laurentiis @ www.giadaweekly.com/
I'm not usually one for lemon sweets, but these cookies changed my mind. They're light and airy, with an almost cake-like consistency, and the lemon glaze gives them just enough sweetness, without being overly tart. Most of the ingredients are ones you would have on hand, so they're easy to whip up in a pinch. The batter freezes well, too, so I like to bake half a batch, then go back for individual servings all week long; if not, I find that they disappear far too fast!
—Lindsey Johanson, editorial assistant
Makes 44 Cookies
Ingredients
2 ½ cups all-purpose flour (310 grams)
1 teaspoon baking powder (4 grams)
1 teaspoon salt (4 grams)
½ cup (1 stick) unsalted butter, at room temperature (113 grams)
2 cups granulated sugar (400 grams)
2 eggs
1 (15-ounce) container whole-milk ricotta cheese (425 grams)
Zest of one lemon
3 tablespoons freshly squeezed lemon juice (45 grams)
Glaze
1 ½ cups confectioners' sugar (180 grams)
Zest of 1 lemon
3 tablespoons freshly squeezed lemon juice (45 grams)
Instructions:
Preheat the oven to 375°F.
In a medium bowl, combine the flour, baking powder, and salt.
Set aside.
In a large bowl, using an electric mixer, beat the butter and granulated sugar until light and fluffy, about 3 minutes.
Add the eggs, 1 at a time, beating until incorporated.
Add the ricotta cheese, lemon zest, and lemon juice and beat to combine.
Stir in the dry ingredients.
Line the 2 baking sheets with parchment paper.
Spoon the dough onto the baking sheets using 2 tablespoons for each cookie.
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.
While they cool, combine the confectioners' sugar, lemon zest, and lemon juice in a small bowl and stir until smooth.
Spoon about ½ teaspoon of the glaze onto each cooled cookie and use the back of the spoon to spread it to the edges.
Let the glaze harden for about 2 hours.
Pack the cookies in an airtight container.