Lemonricottabasilcookies Recipes

LEMON RICOTTA COOKIES

Steps:

• Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Set aside.
• With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, add the eggs one at a time, then add the ricotta cheese, vanilla extract, almond extract (if using), lemon zest, and lemon juice. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed. Add the dry ingredients. On low speed, beat everything just until incorporated. Do not overmix. Dough will be very creamy, sticky, and thick. Cover dough tightly with aluminum foil or plastic wrap and chill for 1 hour and up to 2-3 days.
• Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
• Remove cookie dough from the refrigerator. Measure cookies to be 1 Tablespoon of dough each- just use a Tablespoon measuring spoon and your finger to release it onto the sheet. Place 3 inches apart on the baking sheets. Bake for 13-14 minutes or until a cookie springs back when lightly poked with your finger. (That's how I test them!)
• Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely before glazing.
• Whisk the confectioners' sugar and lemon juice together until smooth. Add more confectioners' sugar to thicken or more lemon juice to thin, if desired. Spoon over cookies. Top with a sliced almond, if desired. If applied lightly, the glaze will set within a couple hours.
• Glazed cookies will stay fresh covered at room temperature for 2 days or in the refrigerator for up to 1 week.

LEMON RICOTTA COOKIES WITH LEMON GLAZE

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 COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Sift the flour, baking powder and salt into a medium mixing bowl. Set aside.
• In the bowl of a stand mixer (or in a large mixing bowl using a hand mixer), add the granulated sugar, butter and brown sugar. Mix on medium speed until light and creamy, about 3 minutes. Add the honey and continue mixing for 30 seconds more to combine. Turn the machine off and add the eggs individually, mixing on low after each addition. Add the ricotta, almond extract and lemon juice and mix on medium-low speed for about 2 minutes more. The dough should look slightly granular but free of lumps.
• Add half of the sifted dry ingredients and mix on low speed until just combined. Scrape down the sides of the bowl and add the remainder of the dry ingredients. Mix one last time on low speed until all of the ingredients are combined and the dough is fluffy.
• Scoop the dough onto the prepared baking sheet by heaping tablespoons, making sure to leave space in between each cookie, as they will spread while baking. Sprinkle the chopped lemon peel and raw sugar over the cookies.
• Bake until light golden on the bottom edges, about 15 minutes. Allow the cookies to cool for 5 minutes on the baking sheet before moving to a cooling rack. Repeat this process until all of the dough is baked. Once completely cooled, store the cookies in an airtight container.

LEMON-RICOTTA COOKIES

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.

LEMON RICOTTA COOKIES

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.

FROSTED LEMON-RICOTTA COOKIES

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.

LEMON RICOTTA BASIL COOKIES

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.