Lemon Ricotta Cookies With Lemon Glaze
photo by lilsweetie
- Ready In:
- In medium bowl combine flour, baking powder, and salt. Set aside. In a large bowl cominbe the butter and sugar. Using an electric mixer beat butter and sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, beating until incorporated. Add the ricotta cheese, lemon juice and lemon zest. Beat to combine. Stir in dry ingredients.
- Line 2 baking sheets with parchment paper. Spoon the dough (about 2 TBSP) onto the baking sheets. Pre-heat oven to 375 degrees. Bake for about 15 minutes, until slightly golden at the edges. Remove from oven and let cookies cool one minute on sheets then transfer to cooling rack.
- Glaze: Combine all ingredients till smooth. Dip cookies in glaze. Let glaze harden. Pack cookies in air-tight container.
- They will not last long !
For shame- this is an EXACT plagiarized copy of Giada De Laurentiis's lemon ricotta cookies. Another reviewer, Cindergirl claimed it was not an "exact" copy because this recipe calls for 1/2 the amount of butter. But I think she should take another look at her measurement equivalents... 1 stick of butter is equal to a half cup of butter (not a whole cup). So yes this is an exact copy. Very dishonest to claim another's work as your own....
I took these to work today, and they were a huge hit (and my colleagues are all foodies-- so, they can be a tough crowd)! Most people who tried them thought they were scones, not cookies. I'd have to agree that they're a bit too cakey to be called cookes. In any case, they have a light, bright lemony flavor. The perfect treat for a warm spring day.
RECIPE SUBMITTED BY
I enjoy cooking & baking. I am always trying new things and love to pass on recipies. I find comfort in cooking. I have a wonderful golden retreiver named Farm Dog and a cat named Puddy. They are the best company a girl could have, being a person who is going to be divorced. I have lost over 20 pounds on weight watchers and I am still loosing.