Lemon Ricotta Basil Cookies Recipe #378794
If you love lemon and basil, you'll love these cookies. The ricotta keeps them nice and moist. Adapted and tweaked from a Giada de Laurentiis recipe. She didn't use basil, but I thought they screamed for it! Depending on your cookie scoop or spoon size, you can expect to get about 36-40 cookies out of this. This cookie is more cake-like and is not a crisp cookie.
by Citruholic
30 min | 15 min prep
SERVES 40 , 40 cookies
COOKIES
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 2 cups sugar
- 1/2 cup fresh basil (more if you like intense basil flavor)
- 2 eggs
- 1 (15 ounce) container whole milk ricotta cheese
- 3 tablespoons lemon juice
- 1 lemon, zested
GLAZE
- 1 1/2 cups powdered sugar
- 3 tablespoons lemon juice
- 1 lemon, zested
HAZELNUT SUGAR or LEMON TOPPING
- 1/3 cup hazelnuts
- 3 tablespoons sugar
- 1 tablespoon lemon zest (optional) or 1/4 teaspoon lemon oil (optional)
- Preheat oven to 375.
- Cookies:.
- In a medium bowl combine the flour, baking powder, and salt. Set aside.
- Combine sugar and roughly minced basil in food processor. Process/pulse until basil is thoroughly incorporated with sugar.
- Using an electric mixer beat the butter with the basil sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients. Chill dough for 1 hour.
- Line 2 baking sheets with parchment paper. Scoop cold dough (about 2 tablespoons, more or less) and roll into ball and flatten lightly with bottom of a glass. If sticking occurs, dip bottom of glass in water then granulated sugar then proceed.
- IF USING HAZELNUT SUGAR/LEMON TOPPING: Make as described below, then continue to bake for 12-15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes. Using optional topping, you will omit the glaze.
- GLAZE:.
- Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.
- HAZELNUT SUGAR/LEMON TOPPING:.
- Take hazelnut, sugar and lemon zest OR lemon oil and process in food processor to a fine powder. Take dough, form into balls and roll in mixture and flatten with the bottom of a glass. Proceed to baking instructions.
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5 stars