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.
- 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
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.