Lemon Ricotta Cookies with Lemon Glaze

Votes: 20

A kind of friendly holiday gift from Giada De Laurentiis, this recipe makes enough lemon ricotta cookies with lemon glaze to finish off a typical lunch or brighten up a chilly evening with a cup of hot tea and a delicious treat.

Time: 2 hours 50 minutes
Complexity: easily
Quantity: 44 pcs.

Nutritional value per serving:

Calories 113, total fat 3.5 G., saturated fats 2 G., proteins 2 G., carbohydrates 19 G., fiber - G., cholesterol 20 mg, sodium 76 mg, sugar 13 G.

With a penchant for all things Italian, Giada makes a ricotta-based dough with lemon juice and zest, giving the cookies a vibrant, sophisticated flavor. The finishing touch is a shiny, lemon-spiked icing. Isn't that sour?

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cookie:

2.5 cups premium wheat flour
1 teaspoon baking powder
1 teaspoon of salt
110 g softened unsalted butter
2 tbsp. sugar
2 eggs
425 g whole milk ricotta cheese
3 tablespoons lemon juice
Zest of 1 lemon

Glaze:

1.5 cups powdered sugar
3 tablespoons lemon juice
Zest of one lemon

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, eggs, ricotta cheese, lemon juice, lemon zest, powdered sugar

Cooking the dish according to the recipe:

Preheat oven to 190C.
Cookie:

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

In a large bowl, combine the butter and sugar. Using an electric mixer, beat the butter and sugar for about 3 minutes, until the mixture turns pale and fluffy. While continuing to beat, beat in the eggs one at a time. Add the ricotta, lemon juice, and lemon zest. Mix well. Add the dry ingredients.
Line two baking sheets with parchment paper. Spoon the dough (2 tablespoons per cookie) onto the baking sheet. Bake for 15 minutes until light golden brown. Remove from the oven and let cool on the baking sheet for 20 minutes.
Glaze:

In a small bowl, mix the powdered sugar, lemon juice, and lemon zest until smooth. Spoon about 1/2 teaspoon onto each cookie and gently spread with the back of a spoon. Let the icing set for 2 hours. Place the cookies in a pretty box.