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.
NONNA'S LEMON RICOTTA BISCUITS
Saw Giada Delaurentis make these on the Food Network and they look wonderful. Although they are called biscuits, they are baked in muffin tins and topped with sugar and sliced almonds.
Provided by Marie
Categories Quick Breads
Time 35m
Yield 12 biscuits
Number Of Ingredients 13
Steps:
- Line 12 muffin cups with paper liners and preheat oven to 350°.
- Whisk the flour, baking powder, baking soda, and salt in a medium bowl to blend.
- Using an electric mixer, beat together 1 cup sugar, butter, and lemon zest in a large bowl until light and fluffy.
- Beat in the ricotta, then the egg, lemon juice, and almond extract.
- Add the dry ingredients and stir just until blended (the batter will be thick and fluffy).
- Divide the batter among the prepared muffin cups.
- Sprinkle the almonds and then the remaining 1 teaspoon of sugar over the muffins.
- Bake until the muffins just become pale golden on top, about 20 minutes.
- Cool slightly and serve warm.
Nutrition Facts : Calories 275.3, Fat 13, SaturatedFat 6.9, Cholesterol 48.4, Sodium 202, Carbohydrate 34.6, Fiber 1.1, Sugar 17.4, Protein 5.9
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
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
LEMONY ALMOND-RICOTTA COOKIES
These cookies are a pillowy mouthful of lemony almond goodness. One any Italian nonna would be proud of!
Provided by thedailygourmet
Categories World Cuisine Recipes European Italian
Time 1h5m
Yield 36
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Beat sugar and butter in a large bowl with an electric mixer on low speed until blended. Increase speed to high and beat until light and fluffy, about 5 minutes. Beat in ricotta cheese, lemon juice, almond extract, lemon zest, and egg on medium speed until well combined. Reduce speed to low. Add flour, baking powder, and salt; beat slowly until a dough forms.
- Drop dough about 2 inches apart onto the prepared baking sheet using a cookie scoop.
- Bake in the preheated oven until cookies are very lightly golden but still soft, 12 to 15 minutes. Remove from oven, transfer to a wire rack, and cool completely before icing, about 30 minutes.
- Stir powdered sugar and lemon juice together in a small bowl to make a smooth icing. Drizzle icing onto the cookies. Set cookies aside to allow icing to dry completely.
Nutrition Facts : Calories 79.7 calories, Carbohydrate 12.8 g, Cholesterol 11.9 mg, Fat 2.8 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 1.7 g, Sodium 55.1 mg, Sugar 7.3 g
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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