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Lemon Ricotta Cookies with Lemon Glaze

By Stephanie Younger

Lemon Ricotta Cookies

Ingredients:

  • 2 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/2 cup butter, at room temperature
  • 2 cups sugar
  • 2 eggs
  • 1 15 ounce container of Ricotta Cheese
  • 3 tablespoons fresh lemon juice (about 3 lemons)
  • 1 tablespoon fresh lemon zest (about 1 lemon)

Method:

In a medium bowl, whisk together the flour, baking powder and salt. Set aside. Using a mixer, cream the butter and sugar until light and fluffy. Add eggs, one at a time until incorporated. Mix in the ricotta cheese, lemon juice and zest. Slowly add the flour mixture until well mixed. Scoop onto a baking sheet lined with parchment paper and bake in the oven for about 15 minutes at 375 degrees. Let cookies cool completely before glazing.

Lemon Glaze

Ingredients:

  • 1 1/2 cup confectioners' sugar
  • 3 tablespoon fresh lemon juice
  • 1 tablespoon fresh lemon zest

Method:

Mix together the sugar, lemon juice and glaze until creamy. Glaze the tops of the cookies and set on cooling rack to let the glaze set.

Chocolate Marshmallow Cookies

Ingredients:

  • 1 3/4 cup flour
  • 3/4 cup unsweetened cocoa powder
  • 1/2 tsp baking soda
  • 1/2 tsp course salt
  • 1/2 cup unsalted butter, room temperature
  • 1 cup sugar
  • 1 large egg
  • 1/2 cup whole milk
  • 1 tsp vanilla extract
  • About 15 marshmallows, halved crosswise
  • For the frosting:
  • 3 cups confectioners' sugar
  • 6 tbl unsalted butter, room temperature
  • 1/4 cup unsweetened cocoa powder
  • 1-2 tablespoons milk
  • 1 tsp vanilla extract

Method:

Whisk together the flour, cocoa, baking soda, and salt into a bowl. Using a mixer, cream the butter and sugar until light and fluffy. Mix in egg, milk and vanilla. Mix in flour mixture, 1/2 cup at a time, until combined. Using an ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake for 8 to 10 minutes at 375 degrees. Immediately press a marshmallow half on top of each cookie. Bake until marshmallows begin to melt, 2 minutes more. Let cool completely on sheets on wire racks. To make frosting: Put powdered sugar and cocoa in a medium bowl, set aside. Cream the butter and add half of the powdered sugar mixture. Whisk in milk and vanilla. Add the remaining powdered sugar mixture and beat until smooth and creamy. You may add more milk if needed. Spread about 1 tbl of frosting on top of each cookie to cover marshmallow. Let stand until set, about 10 minutes.

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