Cookie Ingredients:
2 ½ cups All Purpose flour
1 tsp. baking powder
1 tsp. salt
4 oz. unsalted butter, softened
2 cups sugar
2 eggs
15 oz. whole milk ricotta
3 Tbs. lemon juice
1 lemon, zested
Glaze Ingredients:
1 ½ cups powdered sugar
3 Tbs. lemon juice
1 lemon, zested
Cookie Procedure:
Heat oven to 325°. In large bowl combine butter and sugar until fluffy. Add eggs, one at a time, incorporate fully. Add ricotta, juice and zest. Stir in dry ingredients. Spoon dough onto parchment-lined sheet trays (2 tsp/cookie). Bake until slightly golden at edges, about fifteen minutes. Cool on rack.
Glaze Procedure:
Combine all ingredients and stir until smooth. Spoon onto each cookie and gently spread. Let glaze harden for about 2 hours.
Recipe Type: Authentic1 tsp. baking powder
1 tsp. salt
4 oz. unsalted butter, softened
2 cups sugar
2 eggs
15 oz. whole milk ricotta
3 Tbs. lemon juice
1 lemon, zested
Glaze Ingredients:
1 ½ cups powdered sugar
3 Tbs. lemon juice
1 lemon, zested
Cookie Procedure:
Heat oven to 325°. In large bowl combine butter and sugar until fluffy. Add eggs, one at a time, incorporate fully. Add ricotta, juice and zest. Stir in dry ingredients. Spoon dough onto parchment-lined sheet trays (2 tsp/cookie). Bake until slightly golden at edges, about fifteen minutes. Cool on rack.
Glaze Procedure:
Combine all ingredients and stir until smooth. Spoon onto each cookie and gently spread. Let glaze harden for about 2 hours.
Recipe Author: Rustic Restaurant/Pastry Chef Kari Zaft-Gutierrez
Restaurant: Rustic Restaurant
Source: http://ffcp.s3.amazonaws.com/fcw/membership/newsletters/fnl_FCW_winter_NL2.pdf