September 15, 2011

Lemon Ricotta Cookies

- 2 1/2 c. flour
- 1 teaspoon baking powder
- 1 stick unsalted butter
- 2 c. sugar
- 2 eggs
- a pinch of salt
- 15 ounce ricotta cheese
- 3 tablespoons lemon juice

1. Combine flour, baking powder and salt in a medium bowl, set aside. In another bowl beat butter and sugar until fluffy. Stir in the ricotta cheese, eggs ( 1 at a time ) and lemon juice.

2. Stir in the dry ingredients. Line 2 baking sheets with parchment paper and carefully spoon the dough onto the baking sheets ( about one tablespoon ). Bake at 375°F for about 15 minutes or until golden at the edges.

Glaze: 1 1/2 c. powdered sugar, 3 tablespoons lemon juice. Combine both ingredientes and top each cookie with a teaspoon of the glaze. Decorate with a raspberry on top.

*Tips: ok this recipe is from Giada de Laurentiis and I decided to leave behind the lemon zest just because I think it is a little bit bitter. Be carefull while baking the cookies because they burn pretty quickly, trust me. Before you put the glaze make sure that the cookies are completely cold, otherwise the glaze will fall and you won't have a pretty decoration. I made them in about an hour with everything up to decoration and I made about 70 cookies and they were delicious!

[ see how easily they burn? ]


  1. Una sugerencia para tú presentación, un poco de ralladura de limón también se vería increíble :)


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