Italian Ricotta Cookies with Lemon Glaze
In Italy, nothing goes to waste. Ricotta, a by-product of the cheese making process, is plentiful and is used in everything from pastas to meat loafs to dolce. The ricotta in these cookies makes them soft and moist. Make sure the icing is very well dried before storing in an airtight container to avoid a sticky frosting. Also, as they are made with ricotta, they should be stored in the refrigerator. These particular cookies freeze very well.
Ingredients for the cookies
2 1/4 cups flour sifted
1 cup granulated sugar
2 eggs
1 cup (8 ounces) fresh cows milk ricotta (drain if it is watery)
1/2 cup butter softened
1/2 teaspoon vanilla extract
Zest of one lemon finely chopped
1 teaspoon baking powder
pinch of salt
Ingredients for the Lemon Glaze
1 to 1/12 cups of confectioner sugar
2 to 3 tablespoons of lemon juice
Equipment
Oven set at 325 F
Electric Mixer
Baking sheet lined with parchment paper
To Make the Cookies
Step 1: Place the softened butter and sugar in the bowl of your mixer and mix well with the paddle attachment. Continue to mix until it is light.
Step 2: Add the eggs to the butter and sugar mixture and beat well at a medium speed to mix well.
Step 3: Add the ricotta, vanilla and lemon zest to the mixture and mix well.
Step 4: Add the sifted flour and baking powder to combine but don't over mix or your cookies will become rubbery.
Step 5: With a tablespoon, drop heaping spoons full of dough onto the parchment lined baking sheet.
Step 6: Place the baking sheet in the center of the oven and bake until the cookies are golden brown about 18 - 22 minutes.
Step 7: Remove the cookies from the oven and let cool completely .
Step 8: Once the cookies are completely cool, either dip the tops into the lemon glaze or use a spoon to put the glaze atop each cookie.
Step 9: Let the cookies dry completely on a rack. This might take a couple of hours. Make certain the cookies are completely dry before storing or the icing will get gooey.
To Make the Glaze
While the cookies are cooling, mix together the confectioners sugar and lemon juice. I usually find that 1 cup of the sugar and 2 tablespoons of lemon juice makes a sufficient amount of glaze, but sometimes it is necessary to add more sugar so that the mixture is not too runny.
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Ingredients for the cookies
2 1/4 cups flour sifted
1 cup granulated sugar
2 eggs
1 cup (8 ounces) fresh cows milk ricotta (drain if it is watery)
1/2 cup butter softened
1/2 teaspoon vanilla extract
Zest of one lemon finely chopped
1 teaspoon baking powder
pinch of salt
Ingredients for the Lemon Glaze
1 to 1/12 cups of confectioner sugar
2 to 3 tablespoons of lemon juice
Equipment
Oven set at 325 F
Electric Mixer
Baking sheet lined with parchment paper
To Make the Cookies
Step 1: Place the softened butter and sugar in the bowl of your mixer and mix well with the paddle attachment. Continue to mix until it is light.
Step 2: Add the eggs to the butter and sugar mixture and beat well at a medium speed to mix well.
Step 3: Add the ricotta, vanilla and lemon zest to the mixture and mix well.
Step 4: Add the sifted flour and baking powder to combine but don't over mix or your cookies will become rubbery.
Step 5: With a tablespoon, drop heaping spoons full of dough onto the parchment lined baking sheet.
Step 6: Place the baking sheet in the center of the oven and bake until the cookies are golden brown about 18 - 22 minutes.
Step 7: Remove the cookies from the oven and let cool completely .
Step 8: Once the cookies are completely cool, either dip the tops into the lemon glaze or use a spoon to put the glaze atop each cookie.
Step 9: Let the cookies dry completely on a rack. This might take a couple of hours. Make certain the cookies are completely dry before storing or the icing will get gooey.
To Make the Glaze
While the cookies are cooling, mix together the confectioners sugar and lemon juice. I usually find that 1 cup of the sugar and 2 tablespoons of lemon juice makes a sufficient amount of glaze, but sometimes it is necessary to add more sugar so that the mixture is not too runny.
S