Wednesday, February 29, 2012

Lemon Ricotta Cookies with a Lemon-Strawberry Glaze

adapted from Giada De Laurentiis, The Food Network
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
1 1/2 cups powdered sugar
2 tablespoons lemon juice
1 tablespoon strawberry juice (I mashed up strawberries and then mashed them against a strainer)
1 lemon, zested

Preheat the oven to 375 degrees F.
In a medium bowl combine the flour, baking powder, and salt. Set aside.
Cream the butter and the sugar, until light and fluffy. Add the eggs, one at a time, and beat until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Slowly add in the dry ingredients, until incorporated.
Spoon the dough onto baking sheets. About 2 tablespoons of dough per cookie, and then bake for 15 minutes, until slightly golden at the edges. Remove from oven and let cookies rest on the baking sheet for 20 minutes.
While the cookies are cooling, you should prepare the glaze.
Combine the powdered sugar, strawberry juice, 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.