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
Giada DiLaurentis and Food Network
2 1/2 cups
1 teaspoon baking powder
1 teaspoon salt
unsalted butter, softened
2 cups sugar
1 (15-ounce) container
whole milk ricotta cheese
3 tablespoons lemon juice 1 lemon,
1/4 teaspoon lemon extract
1 1/2 cups powdered sugar
3 tablespoons lemon
1 lemon, zested
Preheat the oven to 375 degrees
In a medium bowl combine the flour, baking powder, and salt. Set
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
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.