Lemon Ricotta Cookies!

My first baking blog :). I made lemon ricotta cookies and they are sooooo delicious, perfect for coffee. i got the recipe from food network.com from Giada De Laurentiis. i really like her show on food network. :)

i really had fun making these delectable cookies. they have the nicest little "zang" to them with all the lemon. but its not overpowering or anything. its just right.

i used fresh lemon juice in the recipe instead of the lemon juice in the bottle. im not sure if it made a difference or not. i love the lemon i have been wanting to do a recipe with lemon for a long time.

the ricotta was interesting for me ive never used it in baking before. i was really curious what it would do to the texture of the cookies and the results are mmmm mmm.

main ingrediants are obviousssss haha lemon juice! lemon zest! ANNDD ricottaaaa! thanks to my boyfriend i have awwwsome peectures. :) you should check out his blog at dgphotoandstuff.blogspot.com  heres some more lovely pictures.

my favorite part is the GLAZEEE. its so perfect on these cookies. its what makes them soooooo delicious! its just your simple glaze really powdered sugar and lemon juice with some lemon zest mmm mmm gooooddd. more picturessss!!

i got lazy with cropping these. :p I HOPE YOU GUYS READD THIS AND SHOW PEOPLEEEE I'D LOVE FOLLOWERSSSS. 

im making brownie crust cheeeesseeecakee sooon sooo LOOK FORWARD TO IT!

:))))

heres the recipe.

Ingredients

Cookies:

• 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

Directions

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. Pack the cookies into a decorative container.

looookkk at my cute boyfriend!! :)

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LOOK AT ME WITH YUMMYY COOOKIIEEE. i just got off work...