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Lemon Ricotta Cookies with Lemon Glaze

January 14, 2010

by Emily

I had a friend in college who was a ballet major, which is unbelievable to me since I dropped out of ballet at the age of six when I realized I had to put on that pink leotard thing to participate. YIKES. Anyway, the first thing I noticed about her is that everything she did was perfectly graceful. Who knew picking up a dropped pencil on the way to class could be filled with such simple style? I know it sounds silly, but haven’t you noticed that certain people just have this way about them? It could be grace, in the instance of my ballet friend, or confidence, or aloofness, or even awkwardness.  Whatever it is, it is something out of the ordinary, something special and defining.

So to me (probably just me, I know) this just begs the question: why is it that everything Giada does is so dang cute? Is it because she is nearly an entire foot shorter than me?  Is it that every bite of the meal she is preparing is perfectly proportioned and balanced? Is it because she is Italian and her name is Giada for crying out loud?! I can’t exactly put my finger on it, but I think I am on the right track.

Anyway, the other day I was on the hunt for a new cookie recipe to bake for a friend’s birthday celebration. Of course I stumble upon – not gracefully happen upon, never! – these sassy little cookies. I warned you, so don’t be surprised to find out they are nearly as cute as Giada herself.

Lemon Ricotta Cookies with Lemon Glaze
Everyday Italian by Giada de Laurentiis

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
3 tablespoons lemon juice
1 lemon, zested

Move rack to center slot.  Preheat the oven to 375°F.

In a medium bowl, combine the flour, baking powder, and salt. Set aside.

In a 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. Spoon the dough, about 2 tablespoons for each cookie,  on the baking sheets. 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.

1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zested

Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon on each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.

3 Comments leave one →
  1. Katie permalink
    January 15, 2010 5:27 pm

    PS – emily is just as cute as giada! and the cookies are scrumptious…


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