"Oh, innocent victims of cupid, remember this terse little verse: To let a fool kiss you is stupid, to let a kiss fool you is worse."
-Edgar Yipsel Harburg, American song lyricist
Valentines day is just a few days away. I think it's a sweet little holiday. Candy, treats, and pretty little heart shaped everything abound. Pink is my favorite color, and I love everything pretty, so it's fun for me. Plus who doesn't like getting presents from their significant other?
These cookies aren't pink or very Valentine's day looking but I assure you, if your significant other enjoys lemon in any way, they will LOVE these cookies. I just yelled the word love, not something I do often, yell on the Internet, so you can tell I mean it.
You could also dress them up a bit to make them look Valentines day-ish by sprinkling some pink or red Valentines day sprinkles on the final product, if that's what you are going for.
My sister has been making these lemon ricotta cookies for years, she's the one who turned me onto them, which was also years ago. They remain one of my very favorite cookies of all time.
They are a moist, delightful little cake, more so than a cookie. Bright with lemon flavor.
My sister found the recipe on what used to be Recipezaar which is now Food.com. It's only recently I found out the original recipe came from Giada De Laurentiis. Thank you Giada for an amazing lemon cookie recipe!
With Spring around the corner, these lemon cookies would be a great addition to any Easter celebration. Or make them for your Valentine, they will love you for it!
Lemon Ricotta Cookies
.original recipe from Giada De Laurentiis at Food Network
(I adapted it a little bit to suit my taste)
.for the cookies
2 1/2 cups all purpose flour
1 tsp baking powder
1 tsp salt
1 stick, 1/2 cup unsalted butter, softened
2 cups sugar
1 15 oz container of whole milk ricotta cheese or make your own
3 Tablespoons fresh lemon juice
the zest of two lemons
.2 1/2 cups powdered sugar
5 -6 Tablespoons fresh lemon juice
zest of one lemon
.Preheat the oven to 375 degrees Fahrenheit, (190 in Celsius.) In a large bowl whisk together the flour, baking powder and salt, set aside.
In a large bowl cream together the butter and sugar till light and fluffy using an elecrtic mixer, or do it in a standing mixer, (about 3 minutes.) Add the eggs one at a time, mixing until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine, add the dry ingredients and beat just until blended.
Line 2 baking sheets with parchment paper or use a Silpat.
Using a cookie scoop (mine measured 1 1/2 tablespoon size) or a spoon, drop the dough onto cookie sheets. Bake for 13 minutes. Cool for 10 minutes on the baking sheets, then transfer to wire racks to cool.
While the cookies are baking, make the glaze by combining all of the ingredients in a bowl until it becomes a glaze, if it seems too thick add a little more lemon juice.
When cookies are cool, spread the glaze onto cookies.
This recipe makes about 40 cookies.