Today is actually a DOUBLE post day as I have to ‘get a move on’ to make it through Z before baby time…
I’m not sure that’s going to happen but we’ll cross that bridge when it comes I suppose.
The first thing I’m posting are these super light, decadent Lemon Ricotta Cookies w/ Lemon Glaze…
And the next recipe, you guessed it, I couldn’t make it past ‘L is for Lemon’ without including the classic “Lemon Bars”.
To begin the cookie recipe you start as you would with most other cookies:
Sift flour, baking powder and salt together…
The mess on the counter is normal… Do not be alarmed.
Now for the wet ingredients… this is where the recipe diverges from your typical cookie recipe:
Blend butter and sugar together… it will seem like too much sugar and too little butter, but press on!… you are doing it correctly! It will be more crumbly than creamy.
WHY DO IT: I was wondering why I couldn’t just throw all the wet ingredients into the bowl and mix them together all at once… why do I need to cream the butter and sugar together first for most baked goods?? I did a little research. Beating air into the butter helps to bring structure to whatever you’re baking, and the sugar helps to hold the air. It’s best to beat the butter first to get it creamy and whipped before adding in the sugar. Then you beat them together on high until it’s a fluffy consistency that’s a pale ivory color. Scraping the sides and bottom of the mixing bowl during the creaming process is also important to make sure all the butter and sugar are incorporated.
A TRICK: You want your butter to be at room temperature before you cream together the butter and sugar, BUT if you forgot to do this, you can use a box grater to shred the stick of butter. This will allow it to soften quickly and cream together better with the flour.
Okay, enough “baking tips” for now…
Add in the eggs, one at a time, and blend each to combine them into the butter and sugar completely!
Now comes the most step… the RICOTTA cheese… start with a very LARGE bowl or you will be sorry you didn’t like I was…
Whip the ricotta into the butter/sugar/egg mixture and then add the LEMON … juice and zest!
Notice the little helping hands I had for this recipe. I think she was more eager to lick the beaters than anything else, but she was helpful just the same!
Now add in the dry ingredients, about 1/3 at a time, and stir them in until just combined…
Line two large, rimmed baking sheets with parchment paper or with foil that you’ve sprayed thoroughly with cooking spray.
Scoop about 2 TBSP per cookie. You can use an actual tablespoon or a small ice cream scoop if you think it scoops about that amount. The cookies don’t really spread out too much, but still be sure to leave an inch or so in-between them.
While the cookies are baking, make your glaze. Powdered sugar, lemon zest and juice…
Spoon just 1/2 a teaspoon onto the top of each cookie once they have COMPLETELY cooled. Use the back of the teaspoon to spread the glaze around a bit and then let the glaze set at room temperature for about 2 hours. Then pack the cookies in an airtight container and separate layers with parchment or wax paper.
The recipe makes just under four dozen cookies (roughly 44). You’re looking at 16 cents per cookie! Definitely worth it!!!
The Recipe! Click HERE for the delicious recipe!
You are going to love these… they are SO moist and lemony… YUM! One of my favorite “lemon” things I’ve ever made or tasted!
I made these cookies along with some Lemon Bars to share with friends and with family for Father’s Day… I think I managed to only consume two of them all together though.
Okay, so I ate three.
Happy Economical Eating!