Thursday, June 27, 2013

Lemon Ricotta Cookies

Paris doesn't get old. Ever.

Just today alone I've eaten the following: croissant, quiche, escargot, omelette, frites, sugar and lemon crepes, and macarons. And that was all before dinner. While there are plenty of other "typical" French delights I could partake in tomorrow, I'm most looking forward to some good doner kebap in the Latin Quarter. I've seen some monuments and stuff, too, but I'm sure reflections on history and culture will make their way onto much more sophisticated posts that aren't written at 1am in a one star hotel at the very end of the metro line.

So, I saved the post for these lemon ricotta cookies for Paris because they remind me a lot of French biscuits that are light, delicate, and not overly sweet. These little guys were pretty addicting little pillows with a texture somewhere in between cookie and cake. In fact, if you took the favors of my powdered sugar and lemon crepe from this afternoon in Montmartre and turned it into a summer cookie - this would be it.

Back to Chicago on Saturday, so a tout a l'heure!

Ingredients (makes about 40 cookies):
Modified from recipe at Wanna come with?
  • 1 1/2 cups cake flour, sifted
  • 1/2 cup all-purpose flour, sifted
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 8 oz. low fat ricotta cheese
  • 1 tsp. vanilla extract
  • 1 tsp. lemon extract
  • 1/2 cup (1 stick) butter, room temperature
  • 1 cup sugar
  • 1 egg
  • 1/2 cup chopped walnuts
  • 1/2 lb. (about 1 1/2 cups) confectioners sugar, sifted
  • zest of 1 lemon (1 tbsp.)
  • juice of half a lemon (about 1/4 cup)
  • 1/2 tsp. vanilla extract
  • 1/4 cup half and half

Preheat the oven to 350 degrees.

Sift together the flours, baking soda, and baking powder in a large bowl.  
In a smaller bowl, mix the ricotta with the vanilla and lemon extract.
Using an electric mixer, cream together the butter and sugar until completely incorporated.  Then, add the egg and mix well on high speed.  In three rounds, switch between adding a portion of the flour mix and a portion of the ricotta, making sure to mix well after each dry/wet addition.  The batter will be thick.
Stir in the walnuts by hand.  Taste, and add any additional lemon extract you want.
Drop 1 tsp. sized balls of dough on an ungreased cookie sheet.  Leave about 1 inch between each cookie (they don't spread much).
Bake for 8-9 minutes, turning the sheet halfway through.  They won't brown, but when they are done you'll be able to easily lift the cookie from the sheet (even if they are soft).  The bottom will be golden brown.  Immediately move the cookies to a rack to cool completely. 
While the cookies bake, make the glaze by sifting the confectioners sugar and adding the lemon zest, juice, and vanilla.  Stir well to incorporate.  Slowly add the half and half until you get the consistency you desire.
When the cookies are completely cooled, dip each in the glaze and allow to harden on the rack.  You can also sprinkle some decorative sugar on the top right after you glaze.

No comments:

Post a Comment