I've wanted to go to Yelp's Annual Cookie Swap for a couple of years now, but the timing was never right. I was super excited that I could make it to this year's event and decided to let it inspire me to try a new cookie recipe. On a recent trip to Vegas, I fell in love with Giada's lemon ricotta cookie so I decided that was the cookie I was going to bake. Luckily, her recipe is available right on the Food Network website and was pretty easy to follow.
You probably have all the ingredients at home with the exception of lemons and ricotta cheese. These delicious cake-like cookies call for lemon juice and lemon zest. I didn't realize how pricey lemons are in Hawaii! I found the best deal at Costco. I also invested in a zester and a small cookie dough scooper because I wanted these cookies to be uniform in shape and size. Luckily these were two great purchases to add to my cookie baking arsenal.
First, combine 2.5 cups flour, 1 tsp baking powder, and 1 tsp salt. In a separate bowl, mix 1 stick of softened butter and 2 cups of sugar for about 3 minutes. The original recipe calls for unsalted butter but I used salted butter. Yes, I'm a rebel. Or just lazy.
I love baking on parchment paper. Makes those baking sheets a cinch to clean up!
Bake at 375 degrees for 15 minutes. The cookies are done when they are slightly golden at the edges. Let cool for 20 minutes before glazing.
The glaze uses 1.5 cups powdered sugar, 3 tablespoons of lemon juice and the zest of one lemon. I left out the zest so that the glaze would be smooth. The glaze will harden after about two hours.
This cookie is amazing! A real treat for lemon lovers and a nice change from chocolate.
No comments:
Post a Comment