10 April, 2017
Limoncello + Ricotta = Italian Limoncello Ricotta Cookies
Cookies are my kryptonite. You can have your pies and cakes, I’m a cookie lover. It’s all I can do to hold myself back from buying the new cookbook dedicated to cookies “Dorie’s Cookies” by Dorie Greenspan. I’ll save it for my Christmas wishlist – I can wait nine months – I can, I can.
I needed some “comfort” cookies today, so tried a recipe from the New York Times. The original recipe called for lemon juice but since I just made limoncello, well, that was a no-brainer to substitute limoncello for lemon juice! The ingredients actually made more cookies than I thought so a few neighbors and friends were recipients of surplus cookies. I don’t dare eat them all!
Recipe source: adopts from New York Times
- 1 3/4 cups sugar
- 1 cup butter, softened
- 1 pound ricotta cheese
- 1 teaspoon lemon zest
- 1 tablespoon pure vanilla extract
- 2 large eggs
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 1/2 cup powdered sugar
- 1-2 tablespoons limoncello or fresh lemon juice
- 1-2 tablespoons milk
- Mix at low speed sugar, lemon zest, and butter until blended.
- Increase speed to high; beat until light and fluffy.
- At medium speed, beat in ricotta, vanilla, and eggs until well combined.
- Reduce speed to low. Add flour, baking powder, and salt; beat until dough forms.
- Drop dough by level tablespoons, about 2 inches apart, onto ungreased large cookie sheet.
- Bake at 350 degrees for about 12-15 minutes or until cookies are very lightly golden (cookies will be soft).
- Remove cookies to wire rack to cool.
- In small bowl, stir powdered sugar and limoncello until smooth.
- Either dip cooled cookies into frosting and smooth with a knife, or just use the knife to spread icing on the cookies.