Monday, December 13, 2010

lemon ricotta tea cookies

Now, I do realize that it is the middle of December and I'm asking you to try a clearly-Spring-like cookie.
But, sometimes, when it's so cold outside, you really need a pick-me-up.
Now, you can choose a granola bar, an apple, or a shot of tequila, if you'd like.  

But, personally, I'll always choose a cookie over those items.
And a bright, zingy cookie, at that!
*is zingy a word?*

Lemon Ricotta Tea Cookies
Makes 40ish.
Adapted from GDL.
2 1/2 cups flour 
1 teaspoon baking powder 
1 teaspoon salt 
1 stick butter, softened 
2 cups sugar 
2 eggs 
1 15-ounce container ricotta cheese 
3 tablespoons lemon juice 
1 lemon, zested 
1 1/2 cups powdered sugar 
3 tablespoons lemon juice 
1 lemon, zested

Preheat your oven to 375*.

In a medium bowl, sift the flour, baking powder, and salt. Set aside.

In the large bowl, cream the butter and the sugar until light and fluffy, about 3 minutes. 

Add the eggs, 1 at a time, beating well after each addition. 

Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. 

Stir in the dry ingredients.

Spoon about 2 tablespoons of the dough onto your baking sheets. 

Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
Meanwhile, combine the powdered sugar, 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.  
Or just go ahead and spoon the icing on and let it melt down the sides.  
But it's messier that way.  

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