Ricotta and citrus come together to make a spongy poundcake-esque cookie. I was a little skeptical after I took them out of the oven but after they cooled the taste test was wonderful! I added some dried orange peel (from Penzeys Spices) to both the recipe and the glaze but the core recipe is original to what I found the Food Network. Something I made just to use up some left over ricotta but definitely worth making on its own merits.
Lemon Ricotta 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
15 ounces of ricotta cheese (Original Recipe calls for Whole Milk Ricotta, but I substituted part-skim)
3 tablespoons lemon juice
lemon zest, 1 lemon
1 teaspoon Dried Orange Peel*
Glaze
1 1/2 cups powdered sugar
3 tablespoons lemon juice
Lemon Zest, 1 lemon
1 teaspoon Dried Orange Peel*
Cookies
Preheat oven 350 degrees
Combine flour, salt and baking powder in a bowl and whisk together, set to the side
Beat butter and sugar until light and fluffy
Add eggs 1 at a time and beat until incorporated
Add ricotta, lemon juice, zest and orange peel, mix until combined
Use the stir setting on mixer and add dry ingredients
Line cookie sheets with parchment paper and scope 2 tablespoons of cookie dough onto paper ( I used a small ice-cream scope)
Bake for 15 minutes until edges are slightly browned
After removing from the oven let the cookies rest on the sheets for about 10 minutes, then move to cooling rack
Glaze
Combine powdered sugar , lemon juice, zest and peel in a small bowl and stir until smooth
Drizzle or spread the glaze onto cookies and let harden for at least 2 hours before packaging
Lemon Ricotta Cookies with Glaze
