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lemon (raspberry) ricotta cookies.

 

This recipe was adapted from Giada De Laurentiis original recipe which can be found here.

 

I’m not sure how the month went by so quickly, but here we are with May’s Cookbook Club already! May has been a whirlwind of events, exploring my city, and lots of work…like a LOT of overtime this month people! I need a break and ASAP, which I will be taking in Chicago this weekend. Lots of delicious food photos from that city to come…check back in on the travel page soon!

 

So, back to the Cookbook Club! This month our host decided that we would all make recipes from a Giada De Laurentiis cookbook. Once again, I own no popular cookbooks, so I had to go online yet again. We are still working out some kinks here and there for the Cookbook Club, mostly just when and how should we communicate what we are bringing. I wasn’t sure what everyone was making…therefore I wasn’t sure what I should be making. But it came down to the weekend before the event and I had ZERO intentions of grocery shopping.

 

I did what we all must do in these situations…I looked in my fridge and hoped for ingredients that went with her best recipes found online. I always have the pantry items for baking and keep at least 2-3 lemons in my kitchen always. And somehow I happened to have ricotta in the fridge. I’m sure next week I’ll remember that I bought that for some recipe or another and be mad at myself for using it…as if I can’t go back to the store and buy more. In the end I lucked out and was able to make her Lemon Ricotta Cookies!

 

I’m not much of a rule follower, so once again you’ll notice differences in our recipes (mostly in the icing). I really love raspberries and lemons together, so when I saw a basket of raspberries in my fridge I knew I would have to use them. So I blended them and strained out the seeds and added it to half the icing mixture! And I added some more sugar to her icing recipe because I’m an addict of sweets…but you already knew that. So now I have two different cookies: half are lemon and half are raspberry lemon. Both of which I fell in love with and now anticipate making ice cream sandwiches with at a later date…Don’t judge.

 

Whelp I hope you enjoy this recipe! If you try it out be sure to post a pic to Instagram (or any social media) and tag #feedmewithamanda.

 

 

 

 

 

 

Ingredients

 

Cookies

  • 2½ cups flour

  • 1 teaspoon baking powder

  • 1 teaspoon salt

  • 1 stick unsalted butter, softened

  • 2 cups sugar

  • 2 eggs

  • 1 container (16 oz) whole milk ricotta cheese

  • 2½ tablespoons lemon juice

  • ½ lemon, zested

 

Icing

  • 2½ cups powdered sugar

  • 2 tablespoons lemon juice

  • ¼ cup raspberry puree, deseeded

  • ½ lemon, zested

 

 

  1. Preheat your oven to 375° F and prep about 3 cookie sheets with parchment paper.

  2. In a bowl mix the flour, baking powder, and salt. Set aside.

  3. Use your standing mixer or electric mixer to beat the butter and sugar in a new larger bowl. Beat for about 3 minutes or until the mixture is fluffy.

  4. Beat in the eggs 1 at a time until fully incorporated. Next add the ricotta cheese, lemon juice, and lemon zest until thoroughly combined.

  5. Slowly add in the dry ingredient mixture until the dough is fully formed.

  6. Using a cookie or ice cream scoop, spoon the dough onto the lined cookie sheets. Make sure they are about 2” or more apart so they do not tough while rising.

  7. Place into the oven for 14-15 minutes (depending on cookie size) or until the edges are golden brown.

  8. Remove from the oven and allow them to sit on the cooling rack for about 20 minutes.

  9. While the cookies are cooling you can start on your two different icings (or just make one if you prefer).In two separate shallow bowls separate the powdered sugar in half between the two bowls. In one bowl add your lemon juice and half of the zest. In the other bowl add your puree* and the remaining lemon zest.

  10. Mix both separately until they reach the consistency you are looking for. If you need more liquids to make it a tad runnier, add a little bit of milk.

  11. Dip your cooled cookies into the icing and lay them back on the parchment paper to harden. This should take about 2 hours. Pack the cookies in an air-tight container!

  12. Enjoy!

 

 

*not sure how to make a raspberry puree? Blend about ½-1 cup of fresh raspberries in a blender or food processor. Once they are fully blended push the mixture through a mesh sifter using a rubber spatula and into a bowl or cup. This will help remove the seeds.

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