I swear my cat is a vegetarian. I mean, sure she eats fish flavored food, but that’s not exactly actual fish. Whenever we let her outside (supervised, because we’ve already had one cat wander off and adopt a new family), she runs straight for the plants and bushes edging the house. And she chows down! One time, she was gnawing on a little baby pine tree. And while she’s scarfing down various vegetation, she is purring just as loud as she can. Weird? I think so.
Well, if my little kitty really is a vegetarian, I’d bet she’d approve of these cookies.
Lemon Ricotta Cookies! This took care of the leftover ricotta from my cannoli cream. Lemon Ricotta Cookies are a thick, soft cookie, almost cake-like in texture. Without the icing, they are pleasant, but nothing to write home about. With the icing, they are a tangy, moist, flavorful, well-rounded cookie. I was very pleased with the taste and how easy they were to make; I will definitely make them again.
Lemon Ricotta Cookies
From Food Network
1 1/2 cups powdered sugar
3 tablespoons lemon juice
Preheat the oven to 375 degrees F.
For the 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 and lemon juice. 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.
Combine the powdered sugar and lemon juice 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.