Lemon Ricotta Cookies & Baskets of Love

I got the following recipe from Two Peas & Their Pod who got it from Giada. Maria & her husband were recently married & together they really enjoy cooking, including homemade pastas & baked goods. They're inspiring! I made this recipe particularly because I shy away from baked goods with citrus in it, not sure why. But I wanted to venture outside my norm in case I was missing anything & sure enough, I would have missed out big time.

These were absolutely amazing. I included them in a basket to our friends who had a baby & also brought some to my parents as well as my in laws. I got an email from Terry's parents raving about them and my mom called me at 7:50am yesterday to let me know how much they loved them. These cookies are so light & refreshing, with a unique texture thanks to the ricotta cheese. I can't wait to make 'em again!!

Cookies:

2 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
1 (15-oz) container whole milk ricotta cheese
3 tblsp lemon juice
1 lemon, zested (see here for lemon zesting)

Glaze:

1 1/2 cups powdered sugar
3 tblsp lemon juice
1 lemon, zested

Preheat the oven to 375 degrees F. In a medium bowl combine the flour, baking powder & salt. Set aside. In a large bowl combine the butter & sugar. Using an electric mixer, beat the butter & sugar until light & fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice & 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 & let the cookies rest on the baking sheet for 20 minutes.

Glaze: Combine the powdered sugar, lemon juice & lemon zest in a small bowl & stir until smooth. Spoon about 1/2 teaspoon onto each cookie & use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Makes about 36 cookies (needed 3 baking sheets).

My Thoughts:

I added a bit of milk to the glaze which thinned it out & allowed the glaze to drip down the sides of the cookie which I liked. I wouldn't have wanted them more lemony so I will probably do the same next time as well. Just taste it & judge for yourself.

Click Here for a Printable Recipe

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I also wanted to show you the basket I brought to our friends. It was a dark basket, only one I could find, so I put some ribbon & a bow on it. I included a Real Simple magazine, blue M&M's, some washclothes, cookies, Asian Slaw, Hot Cocoa & the tray of Swiss Mushroom Chicken Bake.