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A festive, decorative
cookie...
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COOKIES: |
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2½ cups |
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all-purpose
flour |
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1 tsp |
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baking
powder |
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1 tsp |
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salt |
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1 cup |
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(2 sticks)
unsalted butter, at room temperature |
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2 cups |
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granulated
sugar |
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2 large |
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eggs |
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15 ounces |
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whole-milk
Ricotta cheese |
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½ tsp |
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lemon
extract or 1 tsp. lemon baking oil |
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3 Tbs |
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freshly
grated Meyer lemon zest |
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1 Tbs |
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Meyer lemon
juice
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GLAZE: |
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6 Tbs |
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(¾ stick)
unsalted butter |
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3 cups |
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powdered
sugar |
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3 to 4 Tbs |
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Meyer lemon
juice |
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decorating
sugar, silver dragées, optional |
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1 |
Preheat oven to
350°F. and line baking sheets with parchment paper. |
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2 |
In a small bowl,
whisk together flour, baking powder and salt; set aside. |
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3 |
Combine butter and
sugar in bowl; cream together until light and fluffy.
Add eggs, Ricotta, lemon extract (or oil), zest and
juice; blend well. Add dry ingredients 1 cup at a time,
blending to combine each time. Blend final mixture
together until dough forms. |
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4 |
Drop dough by
rounded Tablespoon 2 inches apart on baking sheets
(cookies will spread). Bake until cookie edges are very
light golden, about 12 to 15 minutes. Let cookies rest
on baking sheet for a few minutes and transfer to wire
cooling rack. |
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5 |
While cookies cool,
prepare glaze by creaming together butter and sugar.
Continue to mix, gradually adding juice until desired
consistency. Decorate cooled cookies, adding dragées or
decorating sugar, if desired, before icing sets. |
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Yield: About 4 dozen |
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Cooking Tips |
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*Meyer lemons are available
mid-November through early spring in specialty food stores. You
will need 2 to 3 medium-sized lemons. Regular lemons can be
substituted, as can oranges or tangerines. Grate the zest before
juicing the fruit. |
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Recipe Source |
| Modified
from butterisbest.com |
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