I think we've all established that I don't bake. But that doesn't mean that I don't enjoy a delicious baked good on occasion. Thankfully for me, I have friends who pick up where I clearly slack. When my friend Carolyn made the rounds with these amazingly-delicious lemon-ricotta cookies, it was a no-brainer to ask her for the recipe to share with y'all. Lo and behold - it's a Giada recipe. All you Food Network junkies know exactly who I mean. Regardless of what you think of her as a personality, you gotta give her props for her recipes. This one is no exception - the cookies are moist, flavorful, and not too sweet. So if you're a baker looking for an addition to your repertoire, this is a good one.
Contributed by Carolyn Hindes
From "Giada's Kitchen," by Giada De Laurentiis
- 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 juice
- 1 lemon, zested
- 1 1/2 cups powdered sugar
- 3 tablespoons lemon juice
- 1 lemon, zested
Preheat the oven to 375 degrees. In a medium bowl combine the flour, baking powder, and salt. Set aside. In a 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.
For the 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.