Tag Archives: lemon glaze

Lemon Ricotta Cookies w/ Lemon Glaze (no, they don’t taste like ricotta…or cookies!)

23 Jul

I felt like I needed to qualify the title of my post because admittedly, “Lemon Ricotta Cookies” don’t sound too appetizing, at least not to me. Or my husband. You should have seen his face when I told him I was making these cookies! He doesn’t like ricotta even where it belongs  (e.g. ravioli or lasagna), so I think he was scared to see it used in a cookie of all things. I assured him that these cookies had rave reviews on Foodnetwork.com, and that they wouldn’t taste like ricotta. Still, he seemed skeptical. Yet his fears quickly dissipated when the sweet, citrusy smell of these cookies wafted through our house 🙂


So, why use ricotta in cookies if they aren’t going to taste like ricotta? Because the ricotta gives these cookies an unbelievably moist, soft texture. In fact, I hesitate to even call them cookies, because they seem more like little cakes…that’s how soft they are!

And they taste wonderful, to boot. Giada de Laurentiis has a knack for creating uniquely flavored cookies that even I can appreciate, as someone who isn’t nearly as excited by cookies as I am by cupcakes, shortcakes, cheesecakes, and pies. This is the second cookie-like recipe I’ve made of hers (the first being Strawberry & Rosemary Scones w/ Lemon Glaze), and they’ve both been winners, in my book. Giada is on a roll!


Yes, these lemon ricotta cookies were on point. The glaze gives them both sweetness and a nice punch of lemon, and the soft texture really steals the show. Plus, they were a breeze to make! With only 15 minutes of baking time, it’s almost immediate gratification 🙂


Lemon Ricotta Cookies with Lemon Glaze
(recipe by Giada de Laurentiis)

Ingredients:

For the 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
  • Zest of 1 lemon

For the Glaze-

  • 1 1/2 cups powdered sugar
  • 3 tablespoons lemon juice
  • Zest of 1 lemon

Preparation:

  • Preheat the oven to 375 degrees F.
  • 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, leaving about an inch between each cookie.
  • Bake for 13-15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
  • As the cookies are cooling, make the glaze. Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth.
  • Spoon about 1/2-teaspoon  of glaze onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours (or less– if you’re going for that whole immediate gratification thing!)

Makes 44 cookies.

Strawberry and Rosemary Scones with Lemon Glaze

13 Feb

What do you get a guy for Valentine’s Day? I don’t know how many times over the years I’ve  fruitlessly googled, “Valentine’s Day presents for guys,” desperate for some inspiration but finding none. I’ve since come to the conclusion that the old saying is true: “The best way to a man’s heart is through his stomach.” So for Valentine’s Day this year, I’m focusing on spoiling my husband with delicious sweet treats (along with one other true present– which I cannot divulge here in case he reads this post). I hope the recipe below gives you some inspiration for Valentine’s Day, or really any other day of the year 🙂

One of my absolute favorite dessert recipes is Strawberry and Rosemary Scones with Lemon Glaze. I suppose when I hear the word ‘scone,’ I think of a breakfast food– but this is really more like a cookie to me, except with the texture of a biscuit (of course you can eat it for breakfast too, if you want!). You wouldn’t typically think of putting herbs in cookies, but combined with the sweet strawberry jam and lemon glaze, the combination is heavenly and unique.

Strawberry and Rosemary Scones with Lemon Glaze adapted from recipe by Giada De Laurentiis

Ingredients:

For the Scones-

  • 2 cups all-purpose flour, plus more for dusting
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1 tablespoon finely chopped fresh rosemary leaves
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, cut into 1/2-inch pieces
  • 1 cup heavy cream
  • 1/3 cup strawberry jam

For the Glaze-

  • Juice from half of one large lemon (about two tbsp)
  • 1 cup powdered sugar
  • 2 to 3 teaspoons water
  • Special equipment: a 3-inch heart-shaped cookie cutter

Preparation:

  • For the scones: Place an oven rack in the middle of the oven. Preheat the oven to 375 degrees F. Line a baking sheet with a silpat or parchment paper. Set aside.
  • In the bowl of a food processor, pulse together the flour, sugar, baking powder, rosemary, salt, and butter until the mixture resembles a coarse meal. Transfer the mixture to a medium bowl. Gradually stir in the cream until the mixture forms a dough.
  • On a lightly floured work surface, roll out the dough into a 1/2-inch thick, 10-inch circle. Using a 3-inch heart-shaped cookie cutter, cut out heart-shaped pieces of dough and put on the prepared baking sheet. Gently knead together any leftover pieces of dough and roll out to 1/2-inch thick. Cut the dough into more heart shapes and add to the baking sheet.
  • Using an index finger or a small, round measuring spoon, gently make an indentation in the center of each pastry heart. Spoon a heaped 1/2 teaspoon of jam into each indentation.
  • Bake for 18 to 20 minutes or until the edges are golden brown. Transfer the cooked scones onto a wire rack and cool for 30 minutes.
  • For the glaze: In a medium bowl, mix together the lemon juice and powdered sugar until smooth. Gradually add the water until the mixture is thin enough to spread. Using a spoon, drizzle the glaze over the scones. Let the glaze set for about 30 minutes. Serve or store in an airtight plastic container for 2 days.

Trying to be artistic with the rosemary sprig- did it work?? 🙂

Happy Valentine’s Day! What are you doing for your sweetheart?