Wednesday, June 27, 2012

Easy Summer Lemon Ricotta Cookies


I have been wanting to make these cookies for years, seriously for 5 years.  The bakery I worked at the summer between my Sophmore and Junior year of college made these all the time.  Why because they are simple, easy and delicious.  You can make a lot at one time because they rise instead of spread out.  The are yummy little cakey, lemony cookies and are perfect for the summer time.

I figured I should make some cookies to bring a little sunshine to a rainy day here in Scotland.  Don't get me wrong, there has been sun, just not yesterday when I made these.  Plus I can send them off with Charles to work, so that I don't sit around and eat all of them...although I did only make a half batch.  

Well this past weekend we took a bus trip for the day around the Highlands.  We say the "Three Sisters" and a castle, took a quick boat cruise of Loch we didn't see Nessie, and strolled through a cute town.  Then Sunday we took the train out Edinburgh, which totally lived up to what everyone said about it being a beautiful city. (Pictures from Scotland so far)  Now we are back to the week, which I get to bake more hopefully yummy treats.  Confession though, I have been baking and cooking and even doing a bit of work, but I have been sleeping a lot.  You would think I hadn't slept in months...but then again I guess this is a vacation and I can do as a want with it.  Oh wells, but you really should totally try these cookies!  Enjoy!

Oh and I had my first fish and chips this week and it was delicious!

But my mom said she was not impressed by this picture...oh and those are "mushy peas."

Let get everything laid out dry ingredients are hiding out in a separate bowl.

In go the egg and ricotta cheese.

...and time for the cookie sheet.

Seriously whatever size you make the cookies, they are going to stay about the same width and just puff up into delicious cakey bites.

Time for the glaze...

Let's get up close and personal with these cookies her for a minute.

Lemon Ricotta Cookies with Lemon Glaze: (recipe adapted from Giada De Laurentis)
*makes approximately 44 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
1 (15-ounce) container ricotta cheese
3 tablespoons lemon juice
1 lemon, zested

1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zested

1.  Preheat the oven to 375 degrees F.

2.  In a medium bowl combine the flour, baking powder, and salt.  Set aside.

3.  In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine.

4.  Stir in the dry ingredients.  Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheet about 1 inch apart. 

5.  Bake for 10-12 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

6.  Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.

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