cookies extravaganza ~ day 1 ~ giada's lemon ricotta cookies

little pillow clouds of lemon delight

So as promised we will commence with Cookie Extravaganza Week here at Passionate Perseverance. Over the course of the next week I will be sharing some yummy cookie recipes with y'all. They have all been baked and taste tested so have no fear, they are all scrumptious!

Ok then let's get started. I thought I would start with something light and refreshing. I'll hit you with the heavy duty chocolate later in the week. Today we have a lovely lemon wonder that melts in your mouth. With fresh lemon zest and sugar to sweeten it tastes like a cool glass of fresh squeezed lemonade wrapped up in a cloud of cookieness. The Sugar Plum Fairy has delivered your lemon drop for the season with this cookie. Miss Giada does not mess around when it comes to lemon y'all. 

Give this one a try to have with a hot cup of tea. It will make you smile and warm your heart thinking about those beautiful Spring days ahead...after the thaw!

Celebrate the Cookie!

Mary

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sweet, light and lemony

Lemon Ricotta Cookies w/ Lemon Glaze

Recipe adapted from Giada De Laurentiis

Ingredients:

Cookies:

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

Glaze:

1 1/2 cups powdered sugar

3 tablespoons lemon juice

1 lemon, zested

Directions

Preheat the oven to 375 degrees F.

Cookies:

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

In the 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) onto 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.

Glaze:

Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto 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.