Thursday, December 1, 2011
Lemon Ricotta Cookies
This is a Nordstrom cafe recipe.
Makes about 4 dozen cookies
1 c. (2 sticks) unsalted butter
2 c. sugar
2 large eggs
15 oz. whole-milk Ricotta cheese
1/2 t. lemon extract OR 1 t. lemon and/or tangerine baking oil
3 T. freshly grated lemon zest
1 T. lemon juice
1 2/3 c. AP flour
1 t. baking powder
1 t. salt
6 T. (3/4 stick) unsalted butter
3 c. confectioners' sugar
3-4 T. lemon juice
Decorating sugar, silver dragees small silver balls), optional
Preheat oven to 350 and line baking sheet with parchment paper.
Combine butter and sugar in bowl cream together until light and fluffy. Add eggs, Ricotta, lemon extract (or baking oil), zest and juice; blend well. Add 1 cup flour, baking powder and salt; blend to combine. Add remaining flour in two parts, blending to combine between each, until a dough forms.
Drop dough by rounded tablespoon 2 inches apart on baking sheets (cookies will spread). Bake until cookies edges are very light golden, about 12-15 minutes. Let cookies rest on baking sheet for a few minutes and transfer to wire cooling rack.
While cookies cool, prepare glaze by creaming together butter and sugar. Continue to mix, gradually adding juice until desired consistency. Decorate cooled cookies, adding dragees or decorating sugar, if desired, before icing sets.