Saturday, July 24, 2010

Lemon cookies

Growing up, my mom's side of the family had reunions every summer in the Outer Banks. We LOVED it. Each family (there were 4) would arrive at different times and just wait for Grandma and Grandpa to show up. Grandma would arrive with big ziplocks of cookies, dozens of kiss cookies, chocolate chip cookies, reeses cup cookies, and lemon cookies plus her famous coffee cake. All of us grandkids would be chomping at the bit to dig in.

Most of the kids went for the chocolate cookies, but I also loved the lemon cookies. They were like little cakes with lemon glaze. I have the recipe for her cookies somewhere, and need to try it, but last Christmas, dad gave me a Giada de Laurentiis cookbook and I found a very similar tasting cookie.

I've made them a few times, and Bryce and I love them. I'm not even a big lemon/lime dessert fan. I don't like the merengue pies, or lemon bars. But I love these cookies.

Surprise ingredient: RICOTTA CHEESE!

Lemon Ricotta Cookies with Lemon glaze
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
1 (15-ounce) container whole milk ricotta cheese
3 tablespoons lemon juice
1 lemon, zested
1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zested
Preheat the oven to 375 degrees F.

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. They are very cake like, almost like muffin tops. I always have to have one right out of the oven, even without the glaze, it's good.

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.

1 comment:

  1. I loved these when you made them, too! So fresh and yummy.