Thursday, January 22, 2009

Lemon Ricotta Cookies

The story for these cookies begins with a bit of buttermilk and a gallon of milk. You see, I like to make my own ricotta cheese. It's really easy! I'll show you sometime. Anyway, it is sooooooo much better than the stuff you can buy at the grocery store. I made some ricotta cheese for a savory recipe (Jamie Oliver's ricotta fritters which I don't recommend) and I had some ricotta leftover. "What to do with it?" I wondered. It wasn't enough for a cheesecake and I wasn't in the mood for ice cream. Then I stumbled on this recipe for lemon ricotta cookies. Here's the link.

I don't think I had enough ricotta for this recipe either but I didn't figure it really mattered. I had some leftover lemons from the lemon tart so I went to work. The cookies baked up light and fluffy, almost like little tea cakes or scones. The glaze was literally icing on the cake. Unfortunately half of it drizzled off the cookies when I spooned it on top. Next time I think I'll dip the cookie tops into the icing so I don't waste all the lemony goodnes on my countertop. These cookies are the perfect way to brighten up a cold afternoon.


Anne said...

Yum! I've seen her make these and wanted to try the recipe. They sound awesome.

Sassy said...

They are great. Very addictive. But what baked good isn't? Jonathan loved them too.