Let me first say that I found these cookies impossible to photograph. I just couldn't make them look good, no matter how many times I tried. Still, I loved them way too much not to share them with you guys!
When I first saw Giada make these, I was skeptical. Ricotta in cookies? Weird. I'd looked up the recipe though and seen that the cookies were well liked by the reviewers. I'd also picked up a container of ricotta at the farmer's market recently and was trying to find different uses for it. So I decided to halve the recipe and give the cookies a shot and wow, am I glad that I did! They're delicious - great lemon flavor! The cookies are very cake-like and so tender and moist. I much prefer soft, chewy cookies to crispy ones, so these were perfect for me. Though the little specks of lemon zest in the glaze were pretty, I actually preferred the cookies plain.
from Giada de Laurentiis via FoodNetwork.com
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
8 tablespoons (1 stick) unsalted butter, softened
2 cups granulated sugar
2 eggs
1 (15-oz) container whole milk ricotta cheese
3 tablespoons lemon juice
1 lemon, zested
Glaze:
1 1/2 cups confectioner's sugar
3 tablespoons lemon juice
1 lemon, zested
Preheat oven to 375 F.
To Make the Cookies: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In the large bowl, cream the butter and the sugar with an electric mixer until light about 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 (leave a few inches in between the cookies - they do spread). 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.
To Make the Glaze: Combine the confectioner's 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.
13 comments:
I love these cookies, one of my favorite. I make a similar lemon buttermilk one too! MMM! Your photos are great:)
I think your photos looks super and I can't wait to try this recipe for this months challenge. I am still on R&R at the beach so I will be making these next weekend for sure. My Mom and grandmom and Aunts made a recipe all the time that looks like this cookie and they were always delicious. I have a feeling I am going to blow my diet on these little treats:) Thanks for sharing.
Joyce
You NEVER take a bad photo! These cookies look so good.
Tracey, you made them look incredible! I know what you mean about photographing bland colors, though. I've never tried any of Giada's sweets, thanks for sharing them, they sound great!
I think you did a great job photographing these.
And I'd like to reach through and grab one!
I know how hard it can be to photograph boring pastel-y colors, but your pictures look great! No one would know how much you had to struggle!
Those look great...so lemony!
Gotta get my cookie carnival going!
Oh, yum. These look delicious!
Your photo looks great (I dunno what you're talking about).
What are you talking about? Your photos are perfect! I love how the zest stands out and you can see the texture of the cookie. I also prefer chewy cookies, and would never have imagined ricotta could go in a cookie. They look great and sound delicious!
You are the 2nd post on these cookies that I've seen tonight. I have to make this recipe. It sounds wonderful to me.
I made these cookies last week (need to get my post up!) and loved them! Yours look great!
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