Barb's Ricotta Cookies

 

      I have done all the cooking since I retired from the USAF 31 years ago.  Barb is an excellent cook, but willingly gave up the chore cause my school hours were pretty flexible.  Today was a treat to work with her in the kitchen.  This is a recipe Barb saw on The Food Channel and appealed to her.  This recipe is courtesy of Lidia Bastianich and her Italian Cooking Show.   Barb is the baker in our family.......I'm just the kitchen clean up guy.  For this chapter I am the biographer, following her on this journey.  It's a rare treat for me to see her in action.  

 

 2 1/4 cups flour

1 tsp baking powder

pinch of salt

1 cup sugar

2 eggs

8 oz. Ricotta

1/2 tsp vanilla

zest of 1 lemon

1/4 cup freshly squeezed lemon juice

2 cups confectioners' sugar, sifted

 

       Preheat oven to 325 degrees F.  Sift together flour, baking powder and salt into a bowl and set aside.  Line 2 sheet pans with parchment paper.

       Cream the sugar and butter in a mixer fitted with the paddle attachment on high speed until light and fluffy, about 2 minutes.  Reduce the speed to medium and crack in the eggs one at a time, beating well in between additions.  Plop in the ricotta, vanilla and lemon zest, and beat to combine. 

      Add the flour mix, beat on low until just combined, but do not overmix.  Drop the dough in heaping tablespoons onto the sheet pans.       

      Place in oven and bake, rotating pans halfway through the baking time, until the cookies are puffed, golden and cooked all the way through, about 20 to 22 minutes. Remove and cool on wire racks.

      When the cookies are completely cool, make the glaze.  In a bowl, whisk together the confectioners’ sugar and lemon juice to make a smooth glaze. Adjust the consistency with a little water or more confectioner’s sugar to make a glaze thick enough to stick to the cookies when dipped.  Dip the tops of the cookies in the glaze and let dry on racks. Place on serving plate when dry.  

      I wasn't sure how Ricotta cheese would taste baked in a cookie, but the cheese itself is a sweeter variety and in this recipe give it a light fluffy feel.  The lemon glaze tops it with a sweet, lemony flavor.  Delicious.  Baking is definitely my wife's forte'.  

"Baking cookies is comforting, and cookies are the sweetest little bit of comfort food.  They are very bite size and personal"

Sandra Lee

Wi Fi provided by AT & T Wireless