Thursday, July 15, 2010

Lemon Ricotta Cookies

I have mixed feelings about our Food Network friend Giada... there is just something about her... maybe it's the way she over pronounces every syllable or how, out of nowhere, she has an Italian accent when she's talking about certain ingredients and how does she stay so thin when she's making all that delicious Italian food!? It just doesn't make sense! Despite these quirks her food always looks fantastic and I still find myself watching her show when scrolling through the channels.

The first time I tried out one of Giada's recipes it was an epic fail..I found myself drawn to the TV as she went on and on about how great these sandwich cookies were and how the family she used to cook for would beg for them so of course I was intrigued.. I went out and got all the ingredients excited to finally try something of hers out, only to be highly disappointed. Long story short, I ended up throwing out an entire batch of cookies.. they were horrible.

 Lucky for her, I forgive..I'm a big believer in second chances.

She couldn't have redeemed herself any more than with these delicious lemony cookies. In one word? fabulous. They're light and fluffy, a lot like my Black and White Cakies (cakie(n): A light and fluffy cookie that has the consistency much like cake, easily eaten in one or two bites; like eating the top of a cupcake). The lemon flavor is incredible, you could smell it while it was baking and the glaze is even better.

Mountain Man took one bite and let me know "It's a keeper" (the recipe that is).

Lemon Ricotta Cookies with Lemon Glaze
Recipe by Giada found on Food
Oven: 375 Bake time: 15 minutes

2 1/2 cups AP flour
1 tsp baking powder
1 tsp salt
1 stick butter, softened
2 cups sugar
2 eggs
1 container (15oz) ricotta cheese
3 TBS lemon juice (about 2 lemons)
1 lemon, zested

Preheat oven to 375.
In a small bowl whisk flour, baking powder and salt.
In a large bowl, use a hand mixer and cream butter and sugar until light and fluffy.
Add one egg at a time, beating after each addition.
Mix in ricotta cheese, lemon juice and lemon zest until incorporated.
Slowly mix in dry ingredients until combined.
Spoon cookie dough (about 2 TBS worth) on parchment paper lined baking pans.
Bake for 15 minutes.
Transfer to cooling rack for at least 20 minutes before applying glaze.

Look at that fresh lemon zest!
1 1/2 cups powdered sugar
3 TBS lemon juice
1 lemon, zested

In a small bowl whisk ingredients until smooth.
Spoon over cooled cookies, using back of spoon to spread.
Allow to cool for at least an hour before trying to pack or stack.

A perfect summer cookie.. 
light, refreshing, fabulous.

Who's your go-to Food Network star?
Happy Baking!