Meyer Lemon Ricotta Cookies Recipes

MEYER LEMON RICOTTA COOKIE

Steps:

• Preheat the oven to 375 degrees F.

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.

MEYER LEMON RICOTTA COOKIES

Steps:

• Please note you will need 2 Meyer lemons total for this recipe. Preheat the oven to 375 degrees F.In a medium bowl, combine the flour, baking powder and salt. Set aside.Using an electric mixer beat the softened butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, 3 tablespoons lemon juice and lemon zest. Beat to combine. Stir in the dry ingredients.Line a baking sheet with parchment paper. Spoon the dough (about 1 tablespoon for each cookie) onto the baking sheet. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies cool completely.Glaze:Combine the powdered sugar, 3 tablespoons lemon juice and lemon zest in a small bowl and stir until smooth. Spoon about 1/2 teaspoon onto each cookie. Let the glaze harden for about 2 hours.

MEYER LEMON RICOTTA CREPES WITH CANDIED ALMONDS

Steps:

• For the candied almonds: Line a baking sheet with parchment paper. Heat a medium nonstick skillet over medium heat. Add the almonds, sugar and a splash of water and stir to combine. Cook until the sugar has melted and the nuts begin to caramelize, stirring occasionally, about 10 minutes. Spread the nuts out on the parchment and cool on a baking rack until the sugar hardens, about 15 minutes.
• For the ricotta: Stir together the ricotta, zest, sugar and cream in a bowl until light and fluffy.
• For the crepes: Whisk the eggs in a medium bowl until smooth. Add the milk, zest, butter and salt and whisk until combined. Add the flour and whisk until smooth. Cover and refrigerate for at least 30 minutes and up to 1 day.
• Preheat the oven to 200 degrees F.
• Heat a 6- to-8-inch nonstick pan over medium heat; spray with nonstick cooking spray or brush with clarified butter. Ladle in a scant 1/4 cup of the crepe batter; swirl the pan and cook until the bottom sets and turns light golden brown, 30 to 45 seconds. Flip and continue cooking until the bottom is light golden brown, another 20 seconds or so. Transfer to a plate. Repeat and stack, keeping the cooked crepes warm in the oven.
• Spoon a heaping tablespoon of the ricotta on each crepe, roll up the crepes and serve with a sprinkling of candied almonds.

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.

MEYER LEMON RICOTTA COOKIES

Steps:

• Preheat oven to 350 and line baking sheets with parchment paper. Combine butter and sugar in bowl; cream together until light and fluffy. Add eggs, ricotta, lemon extract, zest and juice; blend well.
• Add 1 cup flour, baking powder and salt; blend to combine. Add remaining flour in 2 parts, blending to combine between each, until a dough forms. Drop by rounded tablespoons 2-inches apart onto baking sheets.
• Bake until cookie edges are very light golden, about 12-15 minutes. Let cookies rest on baking sheet for a few minutes and transfer to wire cooling rack.
• While cookies cool, prepare glaze by creaming together butter and sugar. Continue to mix, gradually adding juice until desired consistency. Decorate cooled cookies adding decorating sugar, before icing sets.

MEYER LEMON RICOTTA COOKIES

Steps:

• Preheat oven to 350°F. Line two cookie sheets with parchment paper. In a large bowl beat butter with a mixer on medium 30 seconds. Add next four ingredients (through salt). Beat until combined, scraping bowl as needed. Beat in next four ingredients (through vanilla) until combined. Beat in flour.
• Drop dough by rounded (2-tsp.) scoops 2 inches apart onto prepared cookie sheets. Bake 10 to 12 minutes or until cookies appear set and bottoms are light brown. Cool on cookie sheets 2 minutes. Remove; cool on wire racks.
• Dip cookies into Meyer Lemon Glaze, allowing excess to drip off. Let stand 30 minutes or until set.