Recipes

[pepes mom]

Was asked to try to recreate a recipe from someone's childhood. These were made by his grandmother. Does anyone have anything similar to this? TIA

[Dorothy11]

I can post a recipe in a few days when I return home.

[mom2four0418]

http://www.foodnetwork.com/recipes/giada-de-laurentiis/lemon-ricotta-cookies-with-lemon-glaze-recipe...

http://lidiasitaly.com/recipes/detail/1082

[chrystaltree]

On 11/14/2014 uumom said:

http://www.foodnetwork.com/recipes/giada-de-laurentiis/lemon-ricotta-cookies-with-lemon-glaze-recipe...

http://lidiasitaly.com/recipes/detail/1082

Thank you! And a big thanks to OP for asking the question! I've been looking for new cookie recipes for the holidays. This is a great one and easy for those of us who aren't exactly great bakers...lol

[tkins]

When I saw Lidia Bastianich make these on her show, I thought they looked wonderful, but I forgot to get the recipe, thank you for reminding me. Here is the recipe and I apologize if someone posts it while I typed it up.

Ricotta Cookies

From the cookbook: Lidia's Italy in America by Lidia Bastianich

These cookies are moist and delicious and simple to assemble. In the Italian cuisine, ricotta seems to be able to resurface deliciously in every course. Since it is a by-product of making cheese, the shepherds had plenty of ricotta. Hence, many desserts are still made from it, like these delicious cookies.

2¼ cups all-purpose flour
1 teaspoon baking powder
pinch kosher salt
1 cup granulated sugar
½ cup (1 stick) unsalted butter, room temperature
2 large eggs
8 ounces fresh ricotta , drained
½ teaspoon vanilla extract
2 teaspoons Lemon zest, plus 1/4 cup lemon juice
2 cups confectioner's sugar, sifted

Preheat oven to 325 degrees F. sift together flour, baking powder, and salt into a bowl, and set aside. Line two baking sheets with parchment paper.

Cream the sugar and butter in a mixer fitted with the paddle attachment on high speed until light and fluffy, about 2 minutes. Reduce the speed to medium, and crack in the eggs one at a time, beating well between additions. Plop in the ricotta, vanilla, and lemon zest, and beat to combine. Add the flour mix, and beat on low until just combined, but do not over mix.

Drop the dough in heaping tablespoons onto the baking sheets. Place in oven, and bake, rotating pans halfway through the baking time, until the cookies are puffed, golden, and cooked all the way through, about 20 to 22 minutes. Remove from oven, and cool on wire racks.

When the cookies are completely cool, make the glaze. In a bowl, whisk together the confectioner’s sugar and lemon juice to make a smooth glaze. Adjust the consistency with a little water or more confectioners’ sugar to make the glaze thick enough to stick to the cookies when dipped. Hold each cookie with two fingers, then dip the top of the cookies in the glaze and let dry on racks until all are done. Let dry for 2 hours before storing. Makes about 3 1/2 dozen.

Enjoy

tkins

[forrestwolf]

This is a tried and true that I have posted and made in the past......

Lemon Ricotta Cookies with Lemon Glaze

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

1 lemon, zested

Glaze:

1 1/2 cups powdered sugar

3 tablespoons lemon juice

1 lemon, zested

Preheat the oven to 375 degrees F.

Cookies:

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

In the 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 dough (about 2 tablespoons for each cookie) onto the 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.

Glaze:

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.

Basically the same as others.............