This post is mostly about this new cake stand. I got it on clearance at Target. It was an impulse buy.
But on the other hand, it was not an impulse buy, because I would say a pipe dream of mine is to have a whole room full of cake stands, so. Anyway, I’m ridiculously happy with it. Someday I’ll style it better.
And speaking of clearance, these cookies came about because I had some ricotta cheese to use up. Double frugal. I could have made blintzes or a pastry something savory (meh), but I decided to go cookies because they travel well. And I brought them to church for a potluck that was disguised as a meeting. This close to Valentine’s Day? I’ve practically checked that pipe dream off my list. Hello.
Other neat ingredients in this recipe:
Organic cane sugar
Organic lemon juice called ‘Italian Volcano,’ which I presume comes from lemons that are grown on an Italian volcano. You just don’t see that every day.
Nor do you see a random eggplant. I did not realize that was in the picture until just now. Welp. Welcome to real life.
Because I made an error and added too much butter as I was trying to halve the recipe, I decided to bump up the flour and sugar just a tad. I didn’t add more lemon, so it was good that these had a kickin’ glaze. The glaze is essential. Do not skimp. The cookies are soft and fluffy and not entirely flavorless on their own though. Ricotta will do that for you.
Cheers to cheery lemon and impulse buys,
Lemon Ricotta Cookies
Adapted from The Church Cook
2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 stick (8 tablespoons) butter, softened
1 1/4 cups granulated sugar (I used organic cane sugar)
1 whole egg
7.5 ounces ricotta cheese
1 1/2 tablespoons lemon juice (I used organic)
1/2 teaspoon lemon zest
1/2 cup powdered sugar
1 1/2 tablespoons lemon juice
1/2 teaspoon lemon zest
Preheat the oven to 375 degrees F.
Combine the butter and sugar in a mixing bowl. Beat the butter and sugar until light and fluffy, about 3 minutes in an electric mixer. Add the egg, beating on medium speed until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat on medium to combine. Stir in the dry ingredients. Do not over mix.
Line two baking sheets with parchment paper. Spoon the dough (about 2 tablespoons per cookie) onto the baking sheets. Bake for around 12 minutes, until slightly golden at the edges. Remove from the oven and transfer to a wire rack to cool.
For the 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 cooled cookie and use the back of the spoon to gently spread the glaze. Let the glaze harden for about an hour before storing the cookies.