Ricotta with Lemon and Hazelnut Cookies

Print Recipe

5 from 1 vote

Ricotta with Lemon and Hazelnut Cookies

Triple lemon flavor along with the creaminess of ricotta, My go-to cookie for a lemon fix.

Prep Time10

Total Bake Time12

Chill1

Total Time1 22

Course: Cookies, Nuts

Cuisine: American

Difficulty: Easy

Servings: cookies

Calories: 138kcal

Ingredients

½ cup (113.5 g) Butter unsalted room temperature
1 cup (200 g) Sugar white
8 ounce (8 ounce) Ricotta cheese
½ teaspoon (0.5 teaspoon) Vanilla Extract
2 Tablespoon (2 Tablespoon) Lemon juice
2 Tablespoon (2 Tablespoon) Lemon zest
1 (1) Egg room temperature
2 ¼ cup (281.25 g) All-purpose flour
1 Tablespoon (1 Tablespoon) Baking powder
½ teaspoon (0.5 teaspoon) Kosher Salt
1 cup (212 g) Lemon chips
½ cup (60 g) Hazelnuts chopped

Instructions

Take the lemons and zest. Cut the lemons and juice them into a separate bowl. Weigh or measure the sugar and set it aside. In another bowl, weigh or measure the flour, baking powder, and salt, running a whisk through to blend. Rough chop the hazelnuts so you have enough for the recipe.
Add the sugar and butter to a mixer bowl and beat on medium speed for 2 to 3 minutes. Stop the mixer and scrape down the sides, then add the Ricotta and blend for a minute. Add the lemon juice, lemon zest, and vanilla extract, and mix. Crack the egg into a small bowl to ensure there are no eggshells before adding it to the cookie dough. Stop and scrape down the side and across the bottom to incorporate all the wet ingredients.
Turn the mixer on low and gradually add the flour mixture till incorporated. Turn off the mixer and scrape down the sides to get all the flour and then add the lemon chips and hazelnuts to the bowl. I only turn the mixer on for about 30 seconds. Take the bowl off the stand and make sure the lemon chips and hazelnuts are distributed evenly throughout the cookie dough by turning the cookie dough over a couple of times using s spatula. Cover lightly and refrigerate for 1 hour.
Preheat your oven to 350°F (175°C or 180°C), and line two cookie sheet pans with parchment paper. Add 12 scoops to a cookie sheet pan using a medium cookie scoop. Bake for 12-14 minutes. Leave them on the cookie sheet pan for a minute or two before moving them to a cooling rack. This recipe makes 2-½ dozen. Do not store in sealed containers; ricotta needs to breathe.

Nutrition