Cookie of the Week!- Lemon Ricotta Cookies

Okay, so can you tell that I am trying to play catch up. The Internet has been really bad at my house with all the cold and snow, and the holidays! Yikes!!! And yes I know this is not a really good picture, but hey, it was the last one!

This was another one from the cookie exchange. It is actually a Giada De Laurentiis recipe, and I have to say, I was impressed!

So without further ado...



Cookie:
2 1/2 cups all purpose flour
1 tsp. baking powder
1 tsp. salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
1 (15 ounce) container of whole milk ricotta cheese
3 tbsp. lemon juice
1 lemon, zested

Glaze:
1 1/2 cups powdered sugar
3 tbsp. lemon juice
1 lemon, zested

Preheat the oven to 375. In a medium bowl, combine the flour, baking powder, and salt. Set aside. In the large mixing bowl, combine the sugar, and butter until light and fluffy. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and zest. Beat to combine. Stir in the dry ingredients.

Spoon about 2 tbsp. of the dough onto a parchment lined baking sheet about 2" apart. Bake for 15 min, until slightly golden brown around the edges. Allow cookie to rest 20 min.

Combine the powdered sugar, lemon juice, and zest in a small bowl and stir until smooth. Spoon about 1/2 tsp. onto each cookie. Let the glaze harden about 2 hours before packaging.

Cookie of the Week! Lemon-Zucchini Cornbread Cookies

Okay, so welcome to a new feature on my blog. I am going to do a cookie of the week every Friday (which the people who work with Adam are very happy about, they get leftovers!). I am going to try some new and different cookie recipes. I can tell you what worked and what didn't. If I enjoy myself I will keep this up, but right now my goal is just until the end of September.

For our first cookie I really needed to use up some of the zucchini laying around the house. A bunch of my friends are growing zucchini and are giving them to me, so I have a big pile. Then the newest Everyday Food magazine arrived and lo and behold there was a cookie recipe with zucchini. I wanted to try it. I had to go buy the lemon and cornmeal, but those were not expensive at all. The lemons were on sale for .69 and the cornmeal for a large box was under $3. I had everything else in the pantry. If you are thinking that the cornmeal might be much, just think, now you can make polenta too!

So here is the recipe:


1/2 cup butter softened
1 cup confectioner's sugar
1/2 tsp. vanilla extract
1 tsp. packed finely grated lemon zest
1 tsp. coarse salt
1 cup all-purpose flour
1/2 cup fine cornmeal
1 medium zucchini grated on small holes of a box grater (about 1 cup)

1. Preheat the oven to 325. In a large bowl, mix butter and sugar with a wooden spoon until pale and fluffy. Stir in vanilla, lemon zest, and salt. Add flour and cornmeal and mix until mixture is crumbly. Add zucchini and stir until a thick dough forms.

2. Drop dough by rounded tablespoonful, 2 inches apart, onto two parchment lined baking sheets. Bake until cookies are light golden brown at edges, 25-30 min., rotating the sheets halfway through. Let cool completely on wire rack.

Makes 25 cookies.



Now, this cookie came out without a heavy zucchini taste. I also didn't get the amount of cookies it claims! Not sure what I did wrong to not get that, but oh well! I even got the kids to eat them, and I would consider them some what of a healthy cookie ;-)