One of my first purchases at the farmer's market this season was some fresh ricotta from Keepsake Farm. I love to use it in savory dishes, but ricotta works so beautifully in cookies that I thought I'd make some this week. I couldn't get Meyer lemons so I substituted regular lemons and a teeny tiny bit of tangerine extract. It worked just fine and the cookies were delicious. They are so fluffy from the ricotta. I love it! I would make these again.
Meyer Lemon Ricotta Cookies
Wisconsin Milk Marketing Board via RecipeGirl
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
2 large eggs
15 ounces whole milk ricotta cheese
1/2 teaspoon lemon extract or 1 teaspoon lemon and/or tangerine baking oil
3 tablespoons Meyer lemon zest, freshly grated
1 tablespoon Meyer lemon juice
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter
3 cups confectioners' sugar
3-4 tablespoons Meyer lemon juice
Decorating sugar, silver dragees (small silver balls), optional
1. Preheat oven to 350°F and line baking sheets with parchment paper.
2. Combine butter and sugar in bowl; cream together until light and fluffy. Add eggs, ricotta, lemon extract (or baking oil), zest and juice; blend well.
3. Add 1 cup flour, baking powder and salt; blend to combine. Add remaining flour in two parts, blending to combine between each, until a dough forms.
4. Drop by rounded tablespoons 2 inches apart onto baking sheets. Bake until cookie edges are very light golden, about 12 to 15 minutes. Let cookies rest on baking sheet for a few minutes and transfer to wire cooling rack.
5. While cookies cool, prepare glaze by creaming together butter and sugar. Continue to mix, gradually adding juice until desired consistency. Decorate cooled cookies adding dragees or decorating sugar, if desired, before icing sets.
Yield: 4 dozen