Lemon Ricotta Cookies

Last month, Scissors & Sage hosted its very first comment contest.  I am happy to announce that the winner of this Valentine’s themed mystery treat was Theresa of TheresaBuoy!  This experience gave me an opportunity to meet a new blog friend across the country, and to expand my blogging horizons (literally).  Thank you to all who participated.  I look forward to future contests on this blog!

The mystery treat I baked for Theresa was a batch of lemon ricotta cookies.  Perhaps you have never heard of these – I hadn’t until about a month ago.  I was in Isgro Pasticceria with my family when I saw these little fellows in the display case.  Now, I am Italian.  Like Brooklyn Italian.  But I had never heard of lemon ricotta cookies!  I was embarrassed.  I was confused.  I knew I had to try and make these myself, so my uncle helped me track down Giada De Laurentiis’s well-regarded recipe.

Lemon Ricotta Cookies (adapted from Giada De Laurentiis)

Prep time: 15 minutes | Cook time: 15 minutes | Yields: 52 cookies

Cookies:

  • 2 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 1 stick unsalted butter, softened
  • 2 cups sugar
  • 2 eggs
  • 15 oz whole milk ricotta cheese
  • 3 tbs lemon juice
  • 1 lemon, zested
  • Sprinkles (optional)

Glaze:

  • 1 1/2 cups powdered sugar
  • 3 tbs lemon juice
  • 1 lemon, zested

Preheat oven to 375 °F.  In a medium bowl, combine the flour, baking powder, and salt.  In a large bowl, combine the butter and sugar using an electric mixer until fluffy (3-4 minutes).  Add the eggs and beat until fully incorporated.  Add the ricotta cheese, lemon juice, and lemon zest.  Beat to combine.  Stir in the dry ingredients.

Line two cookie sheets with parchment paper.  Scoop 1 tbs of batter per cookie.  Bake for 15 minutes or until slightly golden brown along the edges.  Remove from oven.  Transfer cookies to a cooling rack and let stand for 20 minutes.

Combine the powdered sugar, lemon juice, and lemon zest in a small bowl.  Stir until smooth.  Spoon the glaze onto each cooled cookie.  Add sprinkles if desired.  Let the glaze harden for 2+ hours.  Package the cookies for up to two weeks.

From Scissors & Sage

I packaged these cookies up for Theresa in a decorative paper loaf pan.  These cookies are the perfect springtime cookie.  They are light and citrusy, and can be enjoyed in combination with this warming weather!

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5 thoughts on “Lemon Ricotta Cookies

  1. Pingback: Six-Month Recap & Liebster Award | Scissors & Sage

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