LEMON RICOTTA COOKIES
Provided by Trisha Yearwood
Categories dessert
Time 1h35m
Yield 3 1/2 dozen cookies
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Sift the flour, baking powder and salt into a medium mixing bowl. Set aside.
- In the bowl of a stand mixer (or in a large mixing bowl using a hand mixer), add the granulated sugar, butter and brown sugar. Mix on medium speed until light and creamy, about 3 minutes. Add the honey and continue mixing for 30 seconds more to combine. Turn the machine off and add the eggs individually, mixing on low after each addition. Add the ricotta, almond extract and lemon juice and mix on medium-low speed for about 2 minutes more. The dough should look slightly granular but free of lumps.
- Add half of the sifted dry ingredients and mix on low speed until just combined. Scrape down the sides of the bowl and add the remainder of the dry ingredients. Mix one last time on low speed until all of the ingredients are combined and the dough is fluffy.
- Scoop the dough onto the prepared baking sheet by heaping tablespoons, making sure to leave space in between each cookie, as they will spread while baking. Sprinkle the chopped lemon peel and raw sugar over the cookies.
- Bake until light golden on the bottom edges, about 15 minutes. Allow the cookies to cool for 5 minutes on the baking sheet before moving to a cooling rack. Repeat this process until all of the dough is baked. Once completely cooled, store the cookies in an airtight container.
LEMON RICOTTA COOKIES WITH LEMON GLAZE
With over 900 reviews and a five-star rating, Giada De Laurentiis' Lemon Ricotta Cookies from Everyday Italian on Food Network make for the perfect gift.
Provided by Giada De Laurentiis
Categories dessert
Time 2h50m
Yield 44 cookies
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- Cookies:
- 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.
- 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.
LEMON-RICOTTA COOKIES
These soft, almost cake-like cookies with a hint of lemon flavor are perfect for dunking in your cup of coffee or tea. My husband loves these as they are not overly sweet.
Provided by Kim's Cooking Now
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 35m
Yield 18
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Beat ricotta, sugar, egg, vanilla, and lemon zest in a large bowl with an electric mixer. Gradually beat in flour and baking powder; mix until well combined.
- Use a small 1 1/2-tablespoon cookie scoop to scoop up dough and form into a ball with floured hands. Roll the ball of dough into a rope, approximately 7 inches long, on a very lightly floured surface. Shape the rope into a ribbon and place on a baking sheet. Repeat with the remaining dough, arranging 9 cookies per baking sheet. Sprinkle cookies with powdered sugar.
- Bake in the preheated oven until lightly browned, 15 to 16 minutes. Transfer cookies to wire racks and cool completely.
Nutrition Facts : Calories 87.6 calories, Carbohydrate 19 g, Cholesterol 10.3 mg, Fat 0.4 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 31.3 mg, Sugar 8.4 g
LEMON RICOTTA COOKIES
Comes from Giada De Laurentiis. Had some ricotta cheese that I defrosted and never used so I looked for a dessert recipe and found this one. There were about 6 other recipes posted here but I wasn't sure about them because the ingredients list were different for each and I had never made this type of cookie before. They are very cakey cookies and the lemon glaze is very good. The cookies themselves also have a nice subtle lemon flavor. My family liked them alot hope you do too.
Provided by Kings cook
Categories Drop Cookies
Time 1h
Yield 36 cookies
Number Of Ingredients 12
Steps:
- preheat oven to 375.
- beat butter and sugar until light and fluffy, add eggs 1 at a time until encorporated, then add ricotta, lemon juice and zest until well blended.
- stir in dry ingredients.
- place parchment paper on cookie sheet and drop dough (I made heaping teaspoon sized ccokies, the original recipe called for 2 tablespoon sized but I think that is way to large) onto sheet. Bake cookies for about 15 minutes or until the edges are slightly golden brown.
- let cookies cool for at least 15 minutes before spreading glaze on top.
- for glaze: combine lemon juice, zest, and powdered sugar and stir until smooth. Spoon about 1/2 teaspoon full onto each cookie and use the back of the spoon to gently spread. Let the glaze harden about two hours before storing in an airtight container.
- *** I ran out of glaze the first time I made these and it has a strong lemon flavor so use sparingly. The cooked cookies (before they're glazed) freeze well. If your ricotta cheese is very watery you may need to add an additional 1/4 cup of flour.
LEMON RICOTTA COOKIES
Make and share this Lemon Ricotta Cookies recipe from Food.com.
Provided by DrGaellon
Categories Drop Cookies
Time 35m
Yield 44 cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F.
- Sift together flour, baking powder and salt. Set aside.
- In a stand mixer (or a large bowl with a hand mixer), cream butter and sugar until light and fluffy. Add one egg and beat until fully incorporated. Add the second egg and repeat. Add the ricotta, vanilla, lemon juice and lemon zest. Beat until combined.
- Pour dry ingredients on top of wet, then, using a spatula, fold them together by hand until just combined.
- Line two baking sheets with parchment or Silpats. Spoon dough (about 2 tbsp per cookie) about 2" apart. Bake 15 min until the edges are golden (do not underbake). Cool on pans 20 minutes then transfer to racks to cool completely.
- Meanwhile, stir together glaze ingredients until smooth. When cookies are cool, spoon 1/2 teaspoon glaze on each cookie and spread gently with back of spoon. Let glaze harden 1-2 hours before storing in an airtight container.
Nutrition Facts : Calories 113, Fat 3.7, SaturatedFat 2.2, Cholesterol 20.3, Sodium 73.2, Carbohydrate 18, Fiber 0.2, Sugar 12.1, Protein 2.2
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