Lemon Darlings
photo by SassyStew
- Ready In:
- 1hr 20mins
- Ingredients:
- 13
- Yields:
-
72 cookies
ingredients
- 946.36 ml all-purpose flour (unbleached)
- 9.85 ml baking powder (aluminum free)
- 4.92 ml baking soda
- 2.46 ml salt
- 118.29 ml butter (unsalted)
- 354.88 ml granulated sugar (natural cane sugar)
- 2 eggs
- 4.92 ml vanilla
- 4.92 ml lemon zest (or other citrus zest)
- 425.24 g container low-fat ricotta (whole milk is also okay, for pete sake, don't use fat free!)
- 473.18 ml confectioners' sugar, sifted
- 44.37 ml lemon juice (fresh please! or use any citrus juice)
- 4.92 ml lemon zest (optional, I added this)
directions
- Preheat oven to 350°F
- Whisk together flour, baking powder, baking soda and salt in a medium bowl.
- In a large bowl, cream softened butter and sugar, then beat in eggs, vanilla, zest and ricotta until blended.
- Add flour mixture and beat until combined.
- Cover and chill at least one hour.
- Shape dough into balls, and place on cookie sheets (if not non-stick, lightly grease or use a Silpat).
- Bake 10 minutes, or until bottoms are light brown. Cool for one minute or so and then transfer to a wire rack to cool completely.
- To make icing, stir confectioners' sugar, juice and zest in a small bowl until smooth.
- Drizzle icing evenly over each cookie. (I use a teaspoon to put the icing on, and then use the back of the spoon to spread it around a bit.) Garnish with sprinkles. Let stand until icing hardens.
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RECIPE SUBMITTED BY
I read cookbooks like they are novels. I would be hard pressed to pick a favorite, but I love all of Nigella Lawson and Jamie Oliver's books as well as the Best American Recipe series. The book that I couldn't live without though, is the one I started in a notebook at age 15 while I was an exchange student in New Zealand.
I am a research fanatic, and have to review at least five recipes for a dish before I decide which one to use. More often than not, I use elements from multiple recipes.
My husband and I welcomed a little girl in December of 2006, and I am having a great time making her baby food. I am looking forward to teaching her how to cook and love food as much as I do.
I have lost about 50 pounds since giving birth (gained 20 with the pregnancy) and feel very fortunate that this is the case - especially since I have not been working on if very diligently. My weight loss and my daughter have inspired me to try and eat in a healthier way, by using fewer processed ingredients and more whole foods. I am opposed to artificial ingredients such as Splenda.
I am a Flight Attendant by profession (which is where sassySTEW comes in - although it could also apply to cooking). I do event coordinating and some catering on the side.
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