My issue with cookies is that most of the recipes I have seem to be some sort of variation on chocolate chip cookies. Since I did last week, I was in the mood for something different. Luckily, I got some recipe ideas from my mom, and this was one of them.
So this is a pretty easy recipe to make and something that can be made on impulse. The only thing is that they do require one bizarre ingredient: ricotta cheese. The recipe calls for one 15-ounce container of whole milk ricotta cheese, which is great because you use the whole thing and have no leftovers of it. I honestly wouldn’t know what to do with leftover ricotta cheese.
For lemons, I went with 3 medium-sized lemons to get the total of 6 tablespoons of lemon juice required. Plus, I used the zest from 1.5 lemons for good measure. I think it gave the right amount of lemon flavor to the dough as well.
For my setup, I baked these on 3 aluminum sheets and baked them for 17 minutes instead of the 15 the recipe calls for. They brown a bit on the edges, which is what you want. The cookies need to cool for about 20 minutes, so if you want to be efficient, make sure you have enough cookie sheets to rotate them.
The frosting is super easy to make and posed no issues, so I don’t think you’ll have any issues with it.
The most time consuming part of this recipe is letting the cookies sit so the frosting can solidify on the cookie, which takes a minimum of a couple of hours.
- 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 whole milk ricotta cheese
- 3 tablespoons lemon juice
- 1 lemon, zested
- Preheat the oven to 375 degrees F.
- In a medium bowl combine the flour, baking powder, and salt. Set aside.
- 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. Stir in the dry ingredients.
- Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. 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.
- 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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