Lemon Ricotta Cookies

lemonricottacookies13_little-house-dunes

by Heather Harris Brady

First off let me note that I have not fallen off the wagon and gone whole-hog on the food coloring – that bright fuschia icing is from freeze-dried raspberries! I know, right? Perfect for upcoming holiday cookies! But I digress.

This cookie story starts with a trip my little slice of heaven on Earth – Whole Foods. I could wander that store for hours. In the bakery of the Whole Foods in question is a display of international cookies, including a lemon ricotta coated in pale pink raspberry icing. They are delicious.

So the quest began. Finding a recipe for the cookie was easy enough, and while I tinkered with it a bit they are basically the same. But the icing was going to be the hard part. I finally hit paydirt when I read a piece on a pastry chef who uses pulverized freeze-dried fruit for macarons.

lemonricottacookies06_little-house-dunes

I got this bag at Target for $3.99 and only used about a third of it for this recipe. The color is spectacular and I’m going to experiment with this idea more in the future. I touched up the flavor with a bit of raspberry bakery emulsion and voila! These cookies are delicate, cakey and while you could use a lemon glaze if you want I think the raspberry really sets them off.

Lemon Ricotta Cookies with Raspberry Glaze, Makes about 30 3″ cookies

  • 1 stick of salted butter
  • 1 container of part-skim ricotta (15 oz.)
  • 2 eggs
  • 1-1/2 c. granulataed sugar
  • Zest of two lemons, finely grated
  • 2 T. fresh lemon juice
  • 1 t. lemon bakery emulsion
  • 2-1/2 c. unbleached all-purpose flour
  • 1 t. baking powder
  • For the glaze:
  • 2 c. powdered sugar
  • 1/3 c. freeze-dried raspberries
  • 1-2 T. water
  • 1/2 t. raspberry bakery emulsion

Preheat the oven to 350. Cream the butter and sugar together well.

lemonricottacookies01_little-house-dunes

Beat in the ricotta, then the eggs one at a time, beating well after addition.

lemonricottacookies02_little-house-dunes

Beat in the flour and baking powder.

lemonricottacookies03_little-house-dunes

Stir in the lemon zest, juice and flavor. You should have a thick, creamy batter.

lemonricottacookies04_little-house-dunes

Drop by tablespoons until a lightly greased cookie sheet. Bake about 12-15 minutes, until the edges are light golden brown.

lemonricottacookies05_little-house-dunes

lemonricottacookies07_little-house-dunes

Cool the cookies while you make the glaze. The freeze-dried raspberries are an amazing color, and they taste like raspberry popcorn.

lemonricottacookies09_little-house-dunes

Put the raspberries in a spice grinder and run until finely ground to a powder.

lemonricottacookies08_little-house-dunes

Add the raspberry powder to the powdered sugar.

lemonricottacookies10_little-house-dunes

Drizzle in water until you have the desired consistency.

lemonricottacookies11_little-house-dunes

Spoon the glaze over the cookies. You can do the whole cookie, or just a lacy pattern if you don’t want as much raspberry flavor.

lemonricottacookies13_little-house-dunes

lemonricottacookies12_little-house-dunes

Let the glaze air-dry for about two hours and then store the cookies in an airtight container.


Four years ago: Apple Pie
Three years ago: Peanut Butter Pie
Two years ago: Ginger-Chocolate Scones
One year ago: Quick Orange Cinnamon Rolls


Advertisements

2 thoughts on “Lemon Ricotta Cookies

Add yours

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Create a free website or blog at WordPress.com.

Up ↑

%d bloggers like this: