Thursday, December 10, 2009
Last year, I found this lemon cookie recipe on a Livejournal community, and loved it. I've got a big lemon tree in my backyard that blooms like mad, and so this recipe turned out to be a great way to use some of my lemons. The cookies always turn out unbelievably soft, and I like them because they're not too sweet. (Have I mentioned I don't have a sweet tooth?) And, according to my youngest sister, they're "awesome." Sisters, they won't lie to you.
Recipe (from somewhere on the Internet)
2 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp salt
1 stick unsalted butter, softened
2 cups sugar
15-oz container whole milk ricotta cheese (fairly certain I used part skim)
2 Tbsp lemon juice
1 lemon, zested
1 1/2 cups powdered sugar
3 Tbsp 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 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 (2 Tbsp 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 about 20 minutes.
Combine the powdered sugar, lemon juice and lemon zest in a small bowl and stir until smooth. Spoon about 1/2 tsp onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours.