Wednesday, July 25, 2012

Lemon Ricotta Cookies

I have about half of the container of ricotta cheese left from making tiramisu last time.  Then I browsed around what I can do with the leftover ricotta cheese.  Lemon and ricotta looks like a pretty interesting combination, let's try them out! 

Lemon Ricotta Cookies
recipe adapted from here
(makes 40 cookies ~55 calories each)

1 1/4 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
4 tbsp unsalted butter, softened
1 cup sugar
1 egg
8 ounches low-fat ricotta cheese
3 tbsp lemon juice
1 lemon, zested

Lemon Glaze:
3/4 cups powdered sugar
1/4 cup lemon juice
1 lemon, zested
(adjust glaze consistency to your liking)

1. Preheat oven to 375 F.
2. In a medium bowl combine the flour, baking powder, and salt.

3. In a large bowl, cream butter and sugar using an electric mixer until light & fluffy. add the egg and beat until incorporated. add the cheese, lemon juice, and zest. beat until combined.

4. Add the dry ingredients until just combined.

5. Line baking sheet(s) with parchment and spoon dough, about two teaspoons for each cookie, onto the sheets. bake for ten minutes, until slightly golden at edges. remove from the oven and let the cookies rest for fifteen minutes.

6. While cookies cool, combine powdered sugar, lemon juice, and zest in a small bowl and stir until smooth. dip cooled cookie tops into glaze and let glaze cool and harden for about two hours.

My glazing was kind of runny so it didn't set.  The cookies turned out sticky but they are still good :)
The lemons are from my parents' front yard.  Zesting these lemons really work up my muscle.  It's a good way to use up some of the lemons.

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