Every year my mom and Nana would make lemon ricotta cookies. Now I make them but this year there is a new twist, they are gluten free. I used Bob's Mill All Purpose Gluten Flour, this may change in the future as I experiment with the different brands on the market. I have tasted the cookies and they taste just as they always do. Here is the recipe for sharing.
Lemon Ricotta Cookies GF
Cookies
2 1/2 cup(s) Gluten Free all-purpose flour
1/4 teaspoon Xanthum powder
1 teaspoon(s) baking powder
1 teaspoon(s) salt
1/2 cup(s) (1 stick) unsalted butter, softened
2 cup(s) sugar
2 large eggs
1 container(s) (15-ounce) whole-milk ricotta cheese
3 tablespoon(s) fresh lemon juice
grated zest from one lemon
Glaze
1 1/2 cup(s) powdered sugar (make sure it is organic for DFI friendliness)
3 tablespoon(s) fresh lemon juice
grated zest from one lemon
heat oven to 375°F. line two baking sheets with parchment paper.
Cookies:
In a medium bowl, combine flour, baking powder, xanthum gum and salt. Set aside.
In a large bowl, combine butter and sugar. Using an electric mixer, beat mixture until light and fluffy, about 3 minutes. Add eggs, the ricotta cheese, lemon juice, and lemon zest and beat to combine. Stir in the dry ingredients.
Spoon about 2 tablespoons of dough for each cookie onto prepared baking sheets. Bake 15 to 18 minutes, until slightly golden at the edges. Cool on a cooling rack
Glaze:
In a small bowl, combine powdered sugar, lemon juice, and zest; stir until smooth. Spoon about 1/2 teaspoon onto each cookie in a swirling motion. Taste to see if you need more lemon or sugar depending on your preference.
Lemon Ricotta Cookies GF
Cookies
2 1/2 cup(s) Gluten Free all-purpose flour
1/4 teaspoon Xanthum powder
1 teaspoon(s) baking powder
1 teaspoon(s) salt
1/2 cup(s) (1 stick) unsalted butter, softened
2 cup(s) sugar
2 large eggs
1 container(s) (15-ounce) whole-milk ricotta cheese
3 tablespoon(s) fresh lemon juice
grated zest from one lemon
Glaze
1 1/2 cup(s) powdered sugar (make sure it is organic for DFI friendliness)
3 tablespoon(s) fresh lemon juice
grated zest from one lemon
heat oven to 375°F. line two baking sheets with parchment paper.
Cookies:
In a medium bowl, combine flour, baking powder, xanthum gum and salt. Set aside.
In a large bowl, combine butter and sugar. Using an electric mixer, beat mixture until light and fluffy, about 3 minutes. Add eggs, the ricotta cheese, lemon juice, and lemon zest and beat to combine. Stir in the dry ingredients.
Spoon about 2 tablespoons of dough for each cookie onto prepared baking sheets. Bake 15 to 18 minutes, until slightly golden at the edges. Cool on a cooling rack
Glaze:
In a small bowl, combine powdered sugar, lemon juice, and zest; stir until smooth. Spoon about 1/2 teaspoon onto each cookie in a swirling motion. Taste to see if you need more lemon or sugar depending on your preference.
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