Ricotta Mini Cakes with Lemon Glaze

 

While I was in the waiting room at the doctors office today I came across this recipe in one of the magazines I was flipping through. I knew I had half a container of ricotta in the fridge that was left over from my last batch of turkey ricotta meatballs, so I was drawn to this recipe as a way to use it up instead of making more meatballs or a heavy pasta dish. I quickly snapped a picture of the page the recipe was on with my iphone so I could visit it later (so much easier than scribbling down all the ingredients by hand!). I was pleased to see that I had all the ingredients to make the cookies so I got right to work when I got home. These cookies are really easy to make and cook quickly too. Instead of using the basic glaze the recipe called for which just uses confectioners' sugar and milk, I decided to jazz it up a little by substituting lemon juice and zest to make a lemon glaze. I was really happy with the taste and texture of these cookies when I tried them. They are very light and subtly sweet, like a cakey sugar cookie. They reminded me a lot of the sugar plum cookies an old co-worker used to make around the holidays that I absolutely loved. The lemon glaze makes these a nice, refreshing spring treat. Now that I have eaten three in the span of 5 minutes, I am packaging up the rest to distribute to family and neighbors because these are addictive!

Ricotta Mini Cakes with Lemon Glaze Ingredients: 2 1/4 cups all-purpose flour 1 tsp baking powder 1/2 tsp baking soda 1/8 tsp salt 1 stick unsalted butter, softened 1 cup granulated sugar 1 egg 1 cup part skim ricotta cheese 1 tsp vanilla extract Glaze 2 cups confectioners' sugar 4 tbsp fresh lemon juice zest of 1 lemon Instructions: For the cookies - Heat oven to 350 degrees. Coat 2 baking sheets with nonstick cooking spray or line with parchment paper. Whisk flour, baking powder, baking soda and salt together; set aside. Beat the butter and granulated sugar together in a large mixing bowl using a hand mixer on low or medium-low speed until blended (you can also use a stand mixer or beat it together by hand). Mixture will look grainy. Add the egg, ricotta and vanilla, beating until combined. On low speed, add the flour mixture in increments and beat until blended. Drop by tablespoonfuls onto the prepared pans. For a neater looking cookie, chill the batter and then roll a tablespoon of batter lightly in your hand to form a ball before putting on the sheet pan. Bake at 350 for 14 minutes or until very lightly browned around the edges. Let cool on the sheet pans for about 3 minutes, then remove to a rack to cool completely. For the lemon glaze - Beat or whisk confectioners' sugar and lemon juice and zest together until well blended. The mixture will be thick. Dip the tops of the cookies into the glaze and use the back of a spoon or a knife to spread evenly. It may be easier to use a knife or spoon instead of dipping. Set aside or put in the fridge until the glaze has hardened. For a basic unflavored glaze, substitute 3-4 tablespoons milk for the lemon juice and zest. Recipe yields about 3 dozen cookies.

Cookie recipe courtesy of Chris White, Bordentown, NJ

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Comments

[Eloise]

these cookies are incredible! I can't stop eating them. They are so light (part of the reason they are so easy to eat). Perfect for Spring.