As the summer of 2011 (un)officially comes to a close, TRB took the opportunity to bake up one last light, lemony treat. Inspired by Giada De Laurentiis’s Lemon Ricotta Cookie recipe, TRB topped off these delicious, traditional Italian cookies with a vanilla glaze (instead of the lemon glaze the recipe calls for). Sprinkles are entirely optional, so TRB leaves the decorating to you!
Lemon Ricotta Cookies with Vanilla Glaze
(Original recipe by Giada De Laurentiis)
2 1/2 cups all purpose flour
1 tsp. baking powder
1 tsp. salt
1 stick unsalted butter, softened
2 cups sugar
1 15 oz. container ricotta (TRB used Part Skim with good results)
3 tbsp. lemon juice
1 lemon, zested
1 1/2 cups powdered sugar
3 tbsp. milk
1 tbsp. vanilla extract
1. Preheat the oven to 350 degrees. In a bowl, combine flour, baking powder and salt. Set aside.
2. In a large bowl, combine the butter and sugar, and beat 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 the dry ingredients.
3. Line two baking sheets with parchment paper. Spoon the dough onto the baking sheets by tablespoon. Bake for 15 minutes, until slightly golden at the edges. Remove from oven and let the cookies rest on the baking sheet for 20 minutes. (TRB was able to move the cookies to a cooling rack after 5 minutes).
4. Prepare the glaze: Combine the powdered sugar, milk and vanilla in a measuring cup and stir until smooth. Using the back of a teaspoon, spread the glaze onto the cooled cookies and allow them to set for at least 30 minutes.
Did you try this recipe? Post a comment below.