LEMON-RICOTTA COOKIES
These soft, almost cake-like cookies with a hint of lemon flavor are perfect for dunking in your cup of coffee or tea. My husband loves these as they are not overly sweet.
Provided by Kim's Cooking Now
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 35m
Yield 18
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Beat ricotta, sugar, egg, vanilla, and lemon zest in a large bowl with an electric mixer. Gradually beat in flour and baking powder; mix until well combined.
- Use a small 1 1/2-tablespoon cookie scoop to scoop up dough and form into a ball with floured hands. Roll the ball of dough into a rope, approximately 7 inches long, on a very lightly floured surface. Shape the rope into a ribbon and place on a baking sheet. Repeat with the remaining dough, arranging 9 cookies per baking sheet. Sprinkle cookies with powdered sugar.
- Bake in the preheated oven until lightly browned, 15 to 16 minutes. Transfer cookies to wire racks and cool completely.
Nutrition Facts : Calories 87.6 calories, Carbohydrate 19 g, Cholesterol 10.3 mg, Fat 0.4 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 31.3 mg, Sugar 8.4 g
LEMON RICOTTA COOKIES WITH LEMON GLAZE
With over 900 reviews and a five-star rating, Giada De Laurentiis' Lemon Ricotta Cookies from Everyday Italian on Food Network make for the perfect gift.
Provided by Giada De Laurentiis
Categories dessert
Time 2h50m
Yield 44 cookies
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- 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. 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.
- 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.
LEMON RICOTTA BASIL COOKIES
If you love lemon and basil, you'll love these cookies. The ricotta keeps them nice and moist. Adapted and tweaked from a Giada de Laurentiis recipe. She didn't use basil, but I thought they screamed for it! Depending on your cookie scoop or spoon size, you can expect to get about 36-40 cookies out of this. This cookie is more cake-like and is not a crisp cookie.
Provided by Citruholic
Categories Drop Cookies
Time 30m
Yield 40 cookies, 40 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375.
- Cookies:.
- In a medium bowl combine the flour, baking powder, and salt. Set aside.
- Combine sugar and roughly minced basil in food processor. Process/pulse until basil is thoroughly incorporated with sugar.
- Using an electric mixer beat the butter with the basil 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. Chill dough for 1 hour.
- Line 2 baking sheets with parchment paper. Scoop cold dough (about 2 tablespoons, more or less) and roll into ball and flatten lightly with bottom of a glass. If sticking occurs, dip bottom of glass in water then granulated sugar then proceed.
- IF USING HAZELNUT SUGAR/LEMON TOPPING: Make as described below, then continue to bake for 12-15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes. Using optional topping, you will omit the glaze.
- 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.
- HAZELNUT SUGAR/LEMON TOPPING:.
- Take hazelnut, sugar and lemon zest OR lemon oil and process in food processor to a fine powder. Take dough, form into balls and roll in mixture and flatten with the bottom of a glass. Proceed to baking instructions.
WHIPPED BASIL RICOTTA
This whipped basil ricotta comes together in just a few minutes. It makes a great topping for crusty bread, as a dip, or even in your favorite pasta dish.
Provided by Yoly
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 5m
Yield 8
Number Of Ingredients 6
Steps:
- Combine ricotta cheese, basil, salt, garlic powder, pepper, and pepper flakes in a mini food processor and process until all ingredients are well incorporated, 1 to 2 minutes.
Nutrition Facts : Calories 0.6 calories, Carbohydrate 0.1 g, Sodium 110.1 mg
RICOTTA WITH LEMON, BASIL, AND HONEY BRUSCHETTA
A delicate honey -- like acacia or fireweed -- won't overpower the basil or ricotta, but even an everyday honey varietal such as wildflower or clover help give this bruschetta its sweetness.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 5
Steps:
- Mix fresh ricotta with lemon zest, and spread onto toasts (do not rub with garlic or drizzle with oil in this variation). Add a few basil leaves, and drizzle with delicate honey.
FROSTED LEMON-RICOTTA COOKIES
I work for a Special Education school and our students run their own catering business. Every time they make this for a catering event, they get raves. The students chose the Lemon Ricotta Cookies to submit as their favorite cookie recipe. They say they are the "yummiest and chewiest cookies ever!"-Renee Phillips, Owosso, Michigan
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. In a large bowl, beat butter and sugar until well blended, about 5 minutes. Beat in the eggs, cheese, lemon juice and zest. Combine the flour, baking powder and salt; gradually add to butter mixture and mix well. , Drop by heaping tablespoonfuls 3 in. apart onto greased baking sheets. Bake until lightly browned, 10-12 minutes. Cool for 2 minutes before removing to wire racks to cool completely. , In a small bowl, combine the frosting ingredients. Spread over cookies.
Nutrition Facts : Calories 139 calories, Fat 4g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 101mg sodium, Carbohydrate 24g carbohydrate (17g sugars, Fiber 0 fiber), Protein 3g protein.
LEMON RICOTTA COOKIES
Comes from Giada De Laurentiis. Had some ricotta cheese that I defrosted and never used so I looked for a dessert recipe and found this one. There were about 6 other recipes posted here but I wasn't sure about them because the ingredients list were different for each and I had never made this type of cookie before. They are very cakey cookies and the lemon glaze is very good. The cookies themselves also have a nice subtle lemon flavor. My family liked them alot hope you do too.
Provided by Kings cook
Categories Drop Cookies
Time 1h
Yield 36 cookies
Number Of Ingredients 12
Steps:
- preheat oven to 375.
- beat butter and sugar until light and fluffy, add eggs 1 at a time until encorporated, then add ricotta, lemon juice and zest until well blended.
- stir in dry ingredients.
- place parchment paper on cookie sheet and drop dough (I made heaping teaspoon sized ccokies, the original recipe called for 2 tablespoon sized but I think that is way to large) onto sheet. Bake cookies for about 15 minutes or until the edges are slightly golden brown.
- let cookies cool for at least 15 minutes before spreading glaze on top.
- for glaze: combine lemon juice, zest, and powdered sugar and stir until smooth. Spoon about 1/2 teaspoon full onto each cookie and use the back of the spoon to gently spread. Let the glaze harden about two hours before storing in an airtight container.
- *** I ran out of glaze the first time I made these and it has a strong lemon flavor so use sparingly. The cooked cookies (before they're glazed) freeze well. If your ricotta cheese is very watery you may need to add an additional 1/4 cup of flour.
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