feasting with friends

Italian Ricotta Cookies with Lemon Glaze

Italian Ricotta Cookie w/Lemon GlazeBaking and cooking, or cooking and baking seem to make my world go round. Sometimes I think I should have had at least ten kids…just so there were my mouths to fill with all my creations! But I didn’t…so I can’t. However, I can do the next best thing, I can feed others. I’ve been making these cookies for a few years now. It is probably my most requested recipe from those that have sampled them. It is a moist, soft cookie with a hardened lemon glaze. They travel well…and travel they have. They have made the trip to Washington DC with Mandy at least three times, they have survived UPS delivery to her office, and they have traveled all over Southeastern Michigan with Glenn as he delivers them to business associates. The colorful sprinkles give them a juvenile appearance of sorts, but believe me, they’re not just for kids! The ricotta cheese cookie and the tart lemon glaze blend perfectly.  Add the “happy” rainbow sprinkles and need I really say more? Whatever you do, don’t try making these cookies without the glaze, it just doesn’t work!

Italian Ricotta Cookie w/Lemon Glaze

Cookie Ingredients:

1 cup butter [2 sticks]

2 cups sugar

2 eggs

2 teaspoons lemon extract

16 ounces ricotta cheese [2 cups] Note: if you can only find ricotta in a 15 ounce container, it will work fine. Many times that is all I can find in my local store.

1 teaspoon baking soda

1 teaspoon baking powder

4 cups flour

Glaze Ingredients:

1/2 cup milk

1 teaspoon butter

4 cups powdered sugar

1 Tablespoon lemon extract

Directions for Cookies:

•Preheat oven to 350°F. Line baking sheets with parchment paper, set aside.

•In the bowl of a mixer, combine butter and sugar. Beat until fluffy.

•Add eggs, one at a time, beating well after each addition.

•Add ricotta cheese and lemon extract. Mix well.

•Add the baking soda, baking powder and 1 cup of the flour. Mix well. Add the remaining flour 1 cup at a time, beating well after each addition.

•Drop by heaping Tablespoonful on parchment lined baking sheet, about 2 inches apart. Bake 9-12 minutes, just until lightly browned on edges.

•Cool completely on wire racks.

Directions for Glaze:

•Heat milk and butter in a small saucepan over medium heat.

•Add 1 cup powdered sugar, whisk until well blended. Add remaining powdered sugar, 1 cup at a time, whisking well after each addition.

•Remove from heat and whisk in the 1 Tablespoon of lemon extract.

To glaze the cookies, set up a small assembly area. Keep the cookies on the parchment to catch drips of the glaze [much easier clean-up]. Dip the tops of the cookies in the warm glaze, allowing any excess to drip back in the pan. No more than 3 or so cookies can be glazed at a time before decorating with sprinkles as the glaze will harden and not hold the sprinkles if you wait too long. I tend to “dip” with my right hand and “sprinkle” with my left to avoid completely sprinkled covered fingers 🙂 Glaze will be completely hardened and cookies ready for air-tight storage within 1 hour. Makes approximately 5 dozen.

Italian Ricotta Cookie w/Lemon Glaze

Dip in the glaze.

Italian Ricotta Cookie w/Lemon Glaze

Sprinkle the warm, wet glaze.

Italian Ricotta Cookie w/Lemon Glaze

Allow glaze to harden.

4 comments

  1. Pingback: Pignoli {Pinenut} Cookies | feasting with friends

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