Lemon Ricotta Softies

I take some kind of treat to work most Fridays, and I can never guess what will be the best received.
Lemon Ricotta Softies

I could spend a couple hours putting together some fancy multi-layered bar on Thursday night, and by 5:00 the next day, the tray might still be half-full.  Or, I could run out of time on Thursday and spend five minutes whipping up a batch of Nutella Rice Krispie Squares on Friday morning and they might easily be gone by noon.  Go figure.

Lemon Ricotta Softies

When I saw these cookies over at The Way the Cookie Crumbles, however, I had a feeling they’d be a hit.  I have a similar recipe that uses sour cream to turn out a wonderfully soft, cakey cookie, and I knew the ricotta cheese would have the same effect, only possibly better.  Plus, you can never go wrong with the bright, citrus punch of lemon zest in the cookie as well as the glaze.

These lemon ricotta softies were indeed a hit.  One co-worker told me that they taste as fresh and bright as the way clean clothes feel.  Hmm, interesting.  I assure you these cookies do not taste like soap, but I think I get the connection.
Lemon Ricotta Softies

Lemon Ricotta Softies:
Makes about 36 cookies

2½ cups all-purpose flour
1 teaspoon baking powder
1 stick unsalted butter, cut into thirds and softened
1 ¾ cups granulated sugar
zest of 1 lemon
1 teaspoon table salt
2 large eggs, room temperature
1 (15-ounce) container ricotta cheese
3 tablespoons lemon juice

Glaze:
1 cup powdered sugar
3 tablespoons lemon juice
zest of 1 lemon

1. Preheat the oven to 375 degrees. Line three baking sheets with parchment paper. In a medium bowl, combine the flour, baking powder, and salt. Set aside.

2. Combine the sugar and lemon zest in the bowl of a stand mixer fitted with the paddle attachment.  Beat on medium-low speed until the zest starts to release its oils and becomes fragrant, about two minutes. Add the butter and continue beating on medium-low until the mixture is pale and fluffy, scraping the sides of the bowl as needed, about two minutes.  With the mixer running, add the eggs, one at a time. Add the ricotta cheese and lemon juice, and continue mixing on medium speed for about one minute.

3.  Turn the mixer off and add one third of the flour mixture.  Mix in the flour on low speed until just combined, and scrape the sides of the bowl.  Repeat with the rest of the flour, one third at a time.  Use a spatula to give it a final mix, being careful to scrape all the way to the bottom of the bowl.

4.  Spoon the dough with a cookie scoop (one generous tablespoon each) onto the baking sheets about two tablespoons apart. Bake for 8-11 minutes, until the edges are slightly golden.  Remove from the oven and let the cookies rest on the baking sheet for 15 minutes.  Remove to a rack to cool completely.

5.  While the cookies are cooling, prepare the glaze.  In a medium bowl, combine the powdered sugar and lemon zest.  Add the lemon juice and whisk until combined and smooth.  Cover a cookie sheet with a paper towel and place the cooling rack with cookies on top.  This will catch the drips and make clean-up easier.  Spoon about ½ teaspoon onto each cookie and use the back of the spoons to gently spread the glaze.  Let the glaze set for about two hours before serving, or refrigerate to speed up the process.

Recipe only slightly adapted from The Way the Cookie Crumbles

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Comments

  1. I am making these little yumster tomorrow! They sound absolutely divine!!! Yayyyyy!!! ❤

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