My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Thursday, December 9, 2010

Lemon Ricotta Cookies with Lemon Glaze

Yes, these are Giada De Laurentiis cookies. Reading this recipe it isn't something I would be rushing off to make and more than likely would never have made if hadn't been for my niece, Angie. She was having The Feast of the Seven Fishes at her home last Christmas and she was trying to keep all the dishes as Italian as possible. She found the recipe and I volunteered to make them. They are so easy to make.

This is maybe a good time to tell you, they are ugly. Well, boring to look at is a better way to put it. I've tried adding just a smidgen of yellow food coloring to the icing for color. Now they look like they came from Walmart. Just leave them alone, they are so good no one will notice they are not pretty. They will become one of your favorite cookies, I promise.

Lemon Ricotta Cookies with Lemon Glaze
I get about 32, the recipe says 44
print recipe

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 (not the bottled)
1 lemon, zested

1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zested

Preheat the oven to 375 degrees F.

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

In a large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.

Line 2 baking sheets with parchment paper. Spoon the cough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until golden at the edges. Remove from the oven and let the cookies rest on the baking sheet 20 minutes.

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. Pack the cookies into a decorative container.


  1. Do you think you could make these with cottage cheese, Bev? Sounds like something my family would like.

  2. I love ricotta and lemon. I'm sure these are wonderful. I can't imagine a delicious homemade cookie being ugly.

  3. I absolutely LOVE lemon! I am drooling already!...:)JP

  4. I seriously dream about these cookies. They are my hands-down favorite. I told you I wrote them into the book, didn't I? I must have been hungry writing that day ;)

  5. Ooooh, these sound SO good! I just got home from the grocery store, beating the snow by minutes, but I have a feeling that I'm going to brave the storm tomorrow to go get some ricotta cheese. .my mouth is watering. .

    And thanks for the big chuckle you gave me with your food coloring reference. .I needed it, and it felt good!

  6. Bev, you’re so funny. I love the Wal-mart comment. They sound really great and I am craving them now :)


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