The story behind this cookie is a little interesting. It started with a bad trip to the car dealership. Although I had twice been told that my 75,000-mile tune-up would take only 2 to 2 ½ hours, it ended up taking four hours, and I was super late to meeting some friends. On the bright side, I found a recipe for “Mini Ricotta Cakes” in a Family Circle magazine while I was waiting at the dealership. At home, I checked the internet for similar recipes and found the Food Network’s Giada De Laurentiis (I want to be her when I grow up) had a very similar recipe for Lemon Ricotta Cookies with Lemon Glaze.
I decided to take the basic recipe from Family Circle and the lemon glaze from Giada. The result is a melt-in-your-mouth cookie with a mild lemon flavor. Who would have thought a bad trip to the car dealership would end up in something so delicious? It just goes to prove the old saying—when life hands you lemons, make lemon-glazed cookies! ☺
Ricotta Cookies with Lemon Glaze
Ingredients for cookie:
2 ¼ cups flour
1 teaspoon baking powder
½ teaspoon baking soda
1/8 teaspoon salt
½ cup butter, softened (1 stick)
1 cup granulated sugar
1 cup ricotta cheese
1 teaspoon vanilla extract
Ingredients for lemon glaze:
1 ¾ cup powdered sugar
3 tablespoons lemon juice
1 lemon, zested (optional)
Preheat oven to 350 degrees. Spray cookie sheets with nonstick cooking spray.
In medium-sized bowl, whisk flour, baking powder, baking soda, and salt together. Set aside.
In a mixer, beat butter and sugar until blended. Add egg, ricotta, and vanilla, beating until combined. On low speed, add flour mixture slowly.
Use a small cookie scooper to drop the dough onto cookie sheets. (If you don’t have a cookie scooper, you can drop by tablespoonfuls, but you won’t get the nice domed shape.)
Bake at 350 degrees for 12-14 minutes. Watch cookies carefully. They won’t brown on the top, but they should be lightly browned around the edges. After three minutes, remove to cooling racks. (Warning: bottoms can brown quickly without seeing much browning around the edges.)
Let cookies cool for fifteen minutes before making glaze.
Stir powdered sugar, lemon juice, and lemon zest in a small bowl. Dip top of cookies into glaze. Allow glaze to harden before storing.
Yields: about 60 cookies if you use a small cookie scooper.
I liked these cookies so much that I also made them again for a summer cookout. This time I used the cake icing to make flowers on the tops of the cookies. I also added one drop of yellow food coloring to the glaze to make it look more lemony. The center of the flower is a sugar pearl, an edible decoration from Wilton. You can find them in craft stores.