Lemon Ricotta Drop Cookies

I’ve finally gotten around to baking my first Christmas cookie of 2011.  Today’s cookies are Lemon Ricotta Drops.  The cookie portion is light and fluffy with a nice almond and faint lemon flavor.  They are topped off with a simple glaze that has a very tart lemon flavor.

I took the easy way out by using a cookie scoop but you can make them more uniform but cutting them out with cookie cutters.  I like the more rustic look of the drop cookies instead of perfect rounds plus is saves a ton of time.

Lemon Ricotta Drop Cookies

adapted from Secret Life of a Chef’s Wife

Ingredients:

1/2 cup unsalted butter, room temp
3/4 cup sugar
1 egg
1/2 tea­spoon almond extract
2 table­spoons fresh lemon juice
3/4 cup ricotta cheese
2 & 1/2 cup all-purpose flour
1 tea­spoon bak­ing powder
1/2 tea­spoon bak­ing soda
1/2 tea­spoon salt
zest from 1 lemon

Directions:

1.  Preheat oven to 350°.  Zest your fresh lemon and set aside.  Squeeze the juice out of that lemon in a separate container, set aside.

2.  Cream together your butter and sugar with an electric mixer.  Add the egg and mix well.  Add the ricotta, lemon juice and almond extract.

3.  In a separate bowl; mix together the flour, powder, soda, salt and lemon zest.  Gradually add the flour mixture to the butter mixture just until combined.

4.  Using a medium cookie scoop, scoop out dough and place of cookie sheets lined with parchment paper.  They don’t spread so you can put them about an inch apart.

5.  Bake for 8 minutes.  You want the bottoms to brown slightly and the tops to be firm when touched lightly.  Let cool completely before glazing.

Glaze Ingredients

1 cup powdered sugar
2 tablespoons fresh lemon juice

Mix together and lightly drizzle over the tops of cooled cookies.

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Tagged as: cookies