Lemon Ricotta Basil Cookies
- Ready In:
- 30mins
- Ingredients:
- 16
- Yields:
-
40 cookies
- Serves:
- 40
ingredients
-
COOKIES
- 2 1⁄2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1⁄2 cup unsalted butter, room temperature
- 2 cups sugar
- 1⁄2 cup fresh basil (more if you like intense basil flavor)
- 2 eggs
- 1 (15 ounce) container whole milk ricotta cheese
- 3 tablespoons lemon juice
- 1 lemon, zested
-
GLAZE
- 1 1⁄2 cups powdered sugar
- 3 tablespoons lemon juice
- 1 lemon, zested
-
HAZELNUT SUGAR or LEMON TOPPING
- 1⁄3 cup hazelnuts
- 3 tablespoons sugar
- 1 tablespoon lemon zest (optional) or 1/4 teaspoon lemon oil (optional)
directions
- Preheat oven to 375.
-
Cookies:
- In a medium bowl combine the flour, baking powder, and salt. Set aside.
- Combine sugar and roughly minced basil in food processor. Process/pulse until basil is thoroughly incorporated with sugar.
- Using an electric mixer beat the butter with the basil 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. Chill dough for 1 hour.
- Line 2 baking sheets with parchment paper. Scoop cold dough (about 2 tablespoons, more or less) and roll into ball and flatten lightly with bottom of a glass. If sticking occurs, dip bottom of glass in water then granulated sugar then proceed.
- IF USING HAZELNUT SUGAR/LEMON TOPPING: Make as described below, then continue to bake for 12-15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes. Using optional topping, you will omit the glaze.
-
GLAZE:
- 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.
-
HAZELNUT SUGAR/LEMON TOPPING:
- Take hazelnut, sugar and lemon zest OR lemon oil and process in food processor to a fine powder. Take dough, form into balls and roll in mixture and flatten with the bottom of a glass. Proceed to baking instructions.
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Reviews
-
these cookies are absolutely wonderful although I think just using about 3/4 of the ricotta would have been fine, I used fresh basil from my garden but used only about 1/4 cup I didn't use the glaze or hazelnut topping these cookies are delicious enough without that! I will be making these again very soon they are wonderful cookies, thank you for sharing Cit!
RECIPE SUBMITTED BY
I am studying as a chef, but have been a baker for years and years. Cakes, cookies, wedding cakes (baking and decorating), pastries, candies, chocolates...you name it...I've probably made it.
I planted an herb garden 2 seasons ago and really enjoyed it and having been doing so ever since. I had fresh herbs all summer long and an abundance to dry and "put up" for the winter. Nothing beats your own fresh rosemary, basil, thyme and savory, sage, mint, oregano. I have five huge rosemary bushes that are thriving outside, despite frigid weather (it's quite hardy!). Rosemary is probably my favorite herb.
I love to infuse oils...the safe way. I infuse them right before I cook with them, either with garlic or herbs or both. I love making simple syrups (I always use the 2 to 1 ratio: 2 cups of sugar to 1 cup of water...it IS a syrup). I love it in hot tea and in a variety of drinks...even homemade ice creams. I've infused simple syrups with rosemary, lemon, apple mint, lime and lavender. All were fantastic with a cup of, for instance, blood orange/pomegranate green tea, or even basic teas or plain green teas. They do wonders for iced teas also. Try sweetening your lemonade with a basil simple syrup, it's great! I always have them on hand. They take up a huge amount of refrigerator space, but I cannot do without them.
I am an amateur photographer and just got my new Canon XSi 450D Rebel and am having such a great time with it. I'm currently experimenting with macro photography with some great lens diopters. So when I make a recipe and it comes out looking nice, I'll have a really detailed picture of it, lol.
More as time goes by. This was a quick jot.
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