Tag Archives: lemon

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.

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Fried Smashed Potatoes with Lemon

28 Jan

I am starting to realize that a disproportionate number of my blog posts are about potato recipes. I guess this should come as no surprise, since potatoes are my favorite food. They are so versatile, and I love finding new ways to prepare them! I hope you love them as much as I do 🙂

I recently discovered Fried Smashed Potatoes with Lemon. I think the best thing about these potatoes is the texture. The outside of the potatoes are crispy, but the inside is smooth and creamy. Lemon is a great compliment– as always, it brightens up the dish.

Fried Smashed Potatoes with Lemon by Giada De Laurentiis

Ingredients:

For the Potatoes:

* 2 lbs baby red or fingerling potatoes
* 1/4 cup olive oil, plus extra as needed
* 3 cloves garlic, peeled and halved

For the Dressing:

* 3 tbsp olive oil
* 3 tbsp fresh lemon juice
* 2 tbsp chopped fresh parsley leaves
* 1 tbsp chopped fresh thyme leaves
* 2 lemons, zested
* Salt and pepper, to taste

Preparation:

  • For the potatoes: Put the potatoes in an 8-quart stockpot with enough cold water to cover by at least 2 inches. Bring the water to a boil over medium heat and cook until the potatoes are tender, about 20 to 25 minutes. Drain the potatoes in a colander and allow to dry for 5 minutes. Using the palm of your hand, gently press the potatoes until lightly smashed.
  • In a large, nonstick skillet, heat 1/4 cup of oil over medium-high heat. Add the garlic and cook until fragrant and lightly brown, about 1 minute. Remove the garlic and discard.  In batches, add the potatoes and cook, without stirring, until the bottoms turn golden brown, about 5 to 8 minutes. Using a spatula, turn the potatoes over and cook, drizzling with oil, if needed, until golden brown on the other side for another 5 to 8 minutes.
  • For the dressing: In a small bowl, whisk together the oil, lemon juice, parsley, thyme, and lemon zest. Season with salt and pepper, to taste.
  • Spoon the dressing over the potatoes and toss gently until coated. Season with salt and pepper, to taste.

The picture doesn't do them justice-- MUST IMPROVE FOOD PHOTOGRAPHY!

The one issue I had was that I wasn’t able to find red potatoes that were as small as as I saw Giada use in the episode. Out of the bag of potatoes that I bought, I tried to select the smallest for this recipe. Nevertheless, I think the size of them made the smashing part difficult. It was hard to smash such large potatoes in a gentle manner, and some of them fell apart. But they still tasted delicious!