LEMON RICOTTA COOKIES
Provided by Trisha Yearwood
Categories dessert
Time 1h35m
Yield 3 1/2 dozen cookies
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Sift the flour, baking powder and salt into a medium mixing bowl. Set aside.
- In the bowl of a stand mixer (or in a large mixing bowl using a hand mixer), add the granulated sugar, butter and brown sugar. Mix on medium speed until light and creamy, about 3 minutes. Add the honey and continue mixing for 30 seconds more to combine. Turn the machine off and add the eggs individually, mixing on low after each addition. Add the ricotta, almond extract and lemon juice and mix on medium-low speed for about 2 minutes more. The dough should look slightly granular but free of lumps.
- Add half of the sifted dry ingredients and mix on low speed until just combined. Scrape down the sides of the bowl and add the remainder of the dry ingredients. Mix one last time on low speed until all of the ingredients are combined and the dough is fluffy.
- Scoop the dough onto the prepared baking sheet by heaping tablespoons, making sure to leave space in between each cookie, as they will spread while baking. Sprinkle the chopped lemon peel and raw sugar over the cookies.
- Bake until light golden on the bottom edges, about 15 minutes. Allow the cookies to cool for 5 minutes on the baking sheet before moving to a cooling rack. Repeat this process until all of the dough is baked. Once completely cooled, store the cookies in an airtight container.
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Jual Hossian
[email protected]I'm so glad I found this recipe. These cookies are now my go-to dessert.
delano souza
[email protected]These cookies are so good, I can't stop eating them! I've already made them twice this week.
Lhea Rosales
[email protected]I made these cookies for a bake sale and they were a huge success! Everyone loved them.
Lila Kash
[email protected]These cookies are a bit too crumbly for my taste. I think I'll try adding a little more flour next time.
Sajid Islam
[email protected]I love the combination of lemon and ricotta in these cookies. They're so refreshing and flavorful.
Arafat Mia
[email protected]These cookies are amazing! I've made them several times and they're always a hit. They're perfect for parties or potlucks.
Cameron Scott Thomas Braun
[email protected]I'm not sure what went wrong, but my cookies came out flat and dense. I think I might have overmixed the dough.
Mutebi Marvin
[email protected]These cookies are a bit too sweet for my taste, but they're still pretty good. I think I'll try reducing the amount of sugar next time.
Zahid Waseem
[email protected]I followed the recipe exactly and the cookies turned out perfectly. They were golden brown and had a lovely crackly top.
Sunny Khanffc
[email protected]I was a bit skeptical about the lemon and ricotta combination, but I was pleasantly surprised. The flavors worked really well together and the cookies were so light and fluffy.
M Tareeq
[email protected]These cookies were so easy to make! I had them in the oven in less than 30 minutes. They're perfect for a last-minute dessert or a quick snack.
Atif Abbasi
[email protected]I'm not usually a fan of ricotta cheese, but these cookies changed my mind. The ricotta added a lovely richness and creaminess to the cookies, without being too heavy.
Bamsi bayrek
[email protected]These lemon ricotta cookies were a delightful treat! They had a perfect balance of sweetness and tartness, and the ricotta cheese gave them a wonderfully moist and tender texture. I especially loved the glaze, which added a nice extra layer of flavor