Tuesday, August 30, 2016

Lemon Ricotta Cookies

My new favorite weekly activity is going to the local farmer's market on Saturdays. This market sells the leftover "ugly" fruit and vegetables that groceries and restaurants have rejected. Usually this means incredible deals - whole boxes of fruit for a dollar, huge bunches of kale for a few bucks - so I've started to get all my produce from here. 

The other week, I got seven lemons for just a dollar. I've been using it in mostly cooking, such as chicken picatta or pasta with lemon cream sauce, and today, I'm using my last lemon to make these cookies!

I also had some ricotta leftover, so this lemon ricotta cookie recipe was perfect timing. The ricotta makes the cookie really light and fluffy. It's also not too sweet, so it pairs well with the lemon glaze that I topped it with. 

The cookie dough is less of a dough and more of a very thick batter. To form the cookies, I used a cookie scoop to form the dough into balls onto the baking sheets. Depending on your oven, it might take anywhere from 15 to 20 minutes to get them golden brown.

These will go great with ice cream, a nice cup of tea, or just by themselves! Perfect treat to end the summer with.

Lemon Ricotta Cookies (makes about 3 dozen cookies)
Adapted from Budget Bytes

  • 1/2 cup (1 stick) unsalted butter, room temperature 
  • 200g (1 cup) white sugar
  • 1 egg, room temperature 
  • 1 tsp vanilla extract
  • 1 cup ricotta cheese
  • Zest of 1 lemon 
  • 250g (2 cups) all-purpose flour 
  • 1/2 tsp salt
  • 1 Tbsp baking powder
  • Juice of 1 lemon 
  • ~1 cup powdered sugar
  1. Preheat oven to 350F. 
  2. Cream butter and whit sugar together in a stand mixer on medium speed until light and fluffy. 
  3. Add in egg, vanilla, and ricotta and continue mixing until combined. Stir in lemon zest.
  4. Combine flour, salt, and baking powder in a separate bowl, and then add to the wet mixture. Mix until just combined. 
  5. Drop onto baking sheets in 1/2 Tbsp balls (use a spoon or scoop - the dough is runny and batter-like). 
  6. Bake for 15-20 minutes or until the tops are golden brown. 
  7. Mix lemon juice and powdered sugar together to form a glaze. Spread onto the top of the cookies. 
  8. Enjoy!

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