Lemon Ricotta Cookies with Lemon Glaze | Midwest Food Photographer

December 23, 2011  •  Leave a Comment

You could call this a palette-cleansing cookie. That’s Top Chef talk, right there. See, reality t.v. is educational. The reason I was drawn to this cookie is because of Northstar Cafe’s Cloud 9 Pancakes. Baking with ricotta is not something I would’ve considered before trying their incredible pancakes. I can’t do sweet without savory for breakfast. Adding cheese to pancakes seems to bridge the gap for me, so I thought, why not try it in a cookie? Besides, I love all things citrus. Lemon is so refreshing and light.

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Lemon Ricotta Cookies with Lemon Glaze
www.foodnetwork.com

Ingredients
Cookies:
* 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

Glaze:
* 1 1/2 cups powdered sugar
* 3 tablespoons lemon juice
* 1 lemon, zested

Directions 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. Preheat the oven to 375 degrees F.
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.

Directions 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. Yields 2 dozen (or more)


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