There is something special about ricotta and our Meyer lemons paired together. The flavors bring comfort to my husband during the holidays—especially when brought together in a classic Italian Lemon Ricotta Cookie. These cookies are light and airy and topped with a bright lemony easy-to-make icing. We use the recipe from Giada De Laurentiis—see what you think and pay special attention to the refrigeration and icing dry times.
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 at room temperature
1 15-ounce container whole milk ricotta cheese, such as Galbani
3 tablespoons lemon juice
1 lemon zested
For the glaze:
1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon zested
INSTRUCTIONS:
In a medium bowl combine the flour, baking powder, and salt. In the bowl of an electric mixer combine the butter and the sugar. Beat the butter and sugar on medium speed until light and fluffy, about 5 minutes. Add the eggs, 1 at a time, mixing between additions until well incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Fold in the dry ingredients. Tightly cover the dough with plastic wrap and refrigerate overnight.
Preheat the oven to 375 degrees F.
Line 2 baking sheets with parchment paper. Scoop the dough (about 1 1/2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until cooked through but still pale. Remove from the oven and let the cookies rest on the baking sheet for 15 minutes. Continue with the remaining dough.
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 cooled cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours.
