Lemon Chevre Cookies

These cookies, found on FoodFanatic.com, are dense, toothy and luscious. We served them at this year’s Member Open House and they disappeared. Think of them as a main dish cookie. Yummy.

Screen Shot 2015-05-27 at 3.13.46 PM

 

40 Servings

Ingredients

  • 2 cups granulated sugar
  • 2 lemons, zested
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 stick unsalted butter, softened
  • 2 large eggs
  • 15 ounces fresh chevre
  • 3 tablespoons lemon juice, fresh

For the Glaze:

  • 1 1/2 cups powdered sugar, sifted
  • 3 tablespoons lemon juice
  • 1 lemon, zested

Directions

For the Cookies:

  • Preheat the oven to 375° F. Line baking sheets with parchment paper.
  • In a medium bowl, combine sugar and lemon zest. Mix with your fingertips until the sugar is fragrant. Set aside.
  • In another medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  • In the large bowl combine the butter and lemon sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes.
  • Add the eggs, 1 at a time, mixing until they are fully incorporated.
  • Add the ricotta cheese and lemon juice and mix until incorporated.
  • Stir in the dry ingredients, mixing until just combined.
  • Spoon the dough (about 2 tablespoons for each cookie) onto prepared baking sheets.
  • Bake cookies in preheated oven for 13-15 minutes, until slightly golden at the edges.
  • Remove from the oven and let the cookies cool on the baking sheets for 20 minutes.
  • Once all the cookies are cool, prepare the lemon glaze.

For the Glaze:

  • In a medium bowl, combine the powdered sugar, lemon juice, and lemon zest and whisk until smooth.
  • Dip the top of each cookie into the glaze.

Place cookies on a wire baking rack or wax paper and allow the glaze to harden before serving.

 

 

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