We live in zone 6a and I have been gardening and cooking for years. This blog is an opportunity for me to share with you my success and those failures that come about on occasion. Plus, I want to hear from all the gardeners and bakers and cooks out there and learn from you. Feel free to share your ideas.







Sunday, February 3, 2013

Meyer Lemons and Lemon Ricotta Cookies

All of you know that I have been looking for ideas on what to do with my meyer lemons from my tree. Well, I had 2  lemons left and this is what I came up with. I substituted 1/ 2 cup of the white flour with whole wheat flour. I also used vanilla instead of lemon extract. Plus, I think that you could swap out the lemon juice, zest and extract for orange. The ricotta adds a wonderful texture to these cookies.

Lemon Ricotta Cookies
from Giada DiLaurentis and Food Network

Cookies:
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
1 (15-ounce) container whole milk ricotta cheese
3 tablespoons lemon juice 1 lemon, zested
1/4 teaspoon lemon extract

Glaze:
1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zested

Directions:
Preheat the oven to 375 degrees F.

In a medium bowl combine the flour, baking powder, and salt. Set aside.

In your electric mixer bowl combine the butter and the sugar and beat 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 or Silpat mats. 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.

For the 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.

5 comments:

  1. I have yet to try a Meyer lemon but I've heard good things about them. Saw them at the market but they were too high-priced, so I keep checking for a sale.

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  2. These sound wonderful with the ricotta cheese. I have dome meyer lemons from my tree and I will have to try these.

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  3. Thank you for superb ingredient. Freezing lasted therefore attained fabulous: -)
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