lemon ricotta cookies

Due to the knee injury that’s kept me from working out at my normal intensity for four months (and counting), I mostly gave up baking for a while. Most of the baking I’ve done recently has been to use up the surplus of organic lemons I keep ending up with as a result of buying them in bags in the Big City. I hoard them until the week before I plan to head back to the Big City, and then I figure that I’d better get rid of them so I can justify buying more.

I’m not sure my coworkers have noticed the prevalence of lemon treats I’ve brought in to share. It started with the pound cake, and then, weeks later (a departure from the once a week or so I used to bring stuff in), there were these cookies. Next week, it’ll be lemon cream tartelettes.

I don’t think anyone has minded, considering that several people came by to tell me that these might be the best thing I’ve shared yet. (Questionable.) More tiny glazed cake than cookie, I definitely understand the popularity. But now that I’m almost back to my normal workouts, my coworkers better brace themselves for something besides lemon – by which I mean chocolate, of course.

One year ago: Basic Coleslaw
Two years ago: Quinoa Tabbouleh
Three years ago: Croissants
Four years ago: Ricotta Spinach and Tofu Ravioli

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Lemon Ricotta Cookies with Lemon Glaze (slightly adapted from Giada DeLaurentiis via Apple a Day)

Cookies:
2½ cups (12 ounces) all-purpose flour
1 teaspoon baking powder
8 tablespoons (1 stick) unsalted butter, softened
2 cups (14 ounces) granulated sugar
zest of 1 lemon
1 teaspoon table salt
2 large eggs
1 (15-ounce) container ricotta cheese
3 tablespoons lemon juice

Glaze:
1 cup (4 ounces) powdered sugar
3 tablespoons lemon juice
zest of 1 lemon

1. Preheat the oven to 375 degrees. Line 2 baking sheets with parchment paper or silicone mats. In a medium bowl, combine the flour and baking powder. Set aside.

2. Place the sugar, salt, and lemon zest in the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl if you’re using a hand-held mixer). Beat on medium-low speed until the sugar looks slightly moist. Add the butter and continue beating on medium-low until the mixture is light and fluffy, about 2 minutes, scraping the sides of the bowl as needed. With the mixer running, add the eggs, one at a time. Add the ricotta and lemon juice, then continue mixing on medium speed for about 1 minute. Reduce the mixer speed to low and gradually add the flour mixture, mixing just until evenly combined.

3. Spoon the dough (about 1 tablespoon for each cookie) onto the baking sheets. Bake for 8-11 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 15 minutes.

4. For the glaze: Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about ½ teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours before serving.