Sunday, December 5, 2010

If I had a lemon for every time it was 70˚ in December

Becca, here.

Living in Baton Rouge you're sure to enjoy a day of summer, in December.  Today was such a day.
These Lemon Ricotta Cookies were perfect for the weather.
And, they were the first (I might add) that I have made as an engaged lady! Hooray!
Fitting too, since my future groom loves all things lemon.

So here you have it, Day 5 (we might be out of order by now..)
Lemon Ricotta Cookies by the lovely Giada De Laurentiis.

Gather up:
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 (I used 16, which I guess doesn't matter)
3 tablespoons lemon juice
1 lemon, zested

And have enough for a glaze:
1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zested

Preheat oven to 375degrees 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 (or aluminum foil works too!)

Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets.
(I only did about 1/2 a tablespoon because mind spread out so much! Do what you like...)
Bake for 15 minutes, until slightly golden at the edges.
Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

Glaze away:
Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth.
Brush glaze ontop of cookies (as much or as little as you like)
Let the glaze harden for about 2 hours.(or two minutes if you just can't wait)

Enjoy some sunshine on your (sunny/snowy/rainy) December day!

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