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My Real Lemon Ricotta Cookies

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Ingredients

Cookie Dough
2 1/2 cups (300g) All purpose flour
1 tsp (4g) Baking powder
1 tsp (5g) Kosher Salt
1/2 cup (1 stick) Butter unsalted
2 cups (400g) Sugar white
2 room temperture Eggs
15oz whole milk Ricotta cheese
3 TBSP Lemon juice
1 whole Lemon zest
Glaze
1 1/2 cup (188g) Powdered sugar
1 whole Lemon zest
3 TBSP Lemon juice

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My Real Lemon Ricotta Cookies

These are not hard to make just time consuming because of refrigerating the dough overnight.

Cuisine:

Ingredients

  • Cookie Dough

  • Glaze

Directions

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My first attempt to make lemon ricotta cookies did not go very well, as a matter of fact, I throw them out. So don’t ever think that just because I have a web site with cookie recipes on it that I do not have blunders or cookies I just want to forget ever existed. I thought these were such a great idea but what am I doing wrong! So I looked around for another recipe that I could torture and found one that I thought had promise.

I am the firm believer that whatever you put into your cookie will make or break the cookie, not just on baking but of course taste. So I used a real lemon for the zest and juice, I looked at some of the shortcut products and decided to use my lemon for the juice and I think it has a better taste. I also used my favorite whole milk ricotta cheese Galbani.

Adapted from Giada’s
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Steps

1
Done

Cookie Dough

Weigh or measure into a bowl the flour, baking powder, salt, and whisk to blend than set aside.

2
Done

I have a favorite zester which has the right grating size for citrus and I use a sturdy metal juicer for all my fresh citrus juices I need. Take 1 lemon and zest into a small bowl the whole lemon. I then cut the lemon in half and cut off the ends and juice both halves. This will give you just a little more than 3 tablespoons of fresh lemon juice.

3
Done

I use a KitchenAid Stand Mixer on medium speed to blend the sugar and butter together. I blended it for about 6 minutes.

4
Done

Add one egg at a time making sure each egg is incorporated, then add the ricotta cheese, lemon zest, and lemon juice and blend thoroughly for about 2 to 3 minutes.

5
Done

Take the bowl from the mixer and get a nice spatula (I have a one piece spatula I love) and fold in the flour, salt, and baking powder mixture till it has all been incorporated. Take plastic wrap and tightly cover the bowl and put into the refrigerator. This dough needs to be in the refrigerator overnight so I made the dough after dinner and baked the cookies the next afternoon.

6
Done

Next Day

Preheat oven to 375° Line 2 cookie pans with parchment paper.

7
Done

I use a OXO medium cookie scoop and scoop 12 mounds onto a pan. Bake for 15 minutes and leave on the pan after taking them out of the oven for at least 10 minutes before moving them to a cooling rack. They will look pale in color but the outside will be set.

8
Done

Glaze

Zest and juice 1 whole lemon and add to the powdered sugar. After the cookies have cooled take a 1/2 teaspoon measuring spoon of the glaze and add to the top of the cookie, use the back of the measuring spoon to gently spread it around the top. Let the glaze set for 2 hours before storing in a container.

Barbara

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