I would say 50% of my recipe creations are inspired by whatever leftover baking supplies or produce I have, hanging around the kitchen.
I had some leftover ricotta cheese from my white pizza that needed to be used up. It was the Kroger brand, and it was pretty good. Better than Walmart brand and Sargento. But I know there are amazing ricotta cheeses out there that exist, and I want to try them. I wonder if I could order ricotta online... hmm. Any recommendations?
Anyway, I knew I wanted to use the ricotta in a cookie. Of course! What else would I make? And guess who else has a lemon ricotta cookie recipe? Giada!
I have to say, these cookies were GOOD. I mean, one of my favorites I've ever made. I loved the soft, slightly chewy texture of these. My dad told me they were the best cookies he's ever had in his life. That's a compliment!
I think what I love about these cookies, is that they have ground almonds, lemon zest, lemon and vanilla extract, and white chocolate chips in them. And butter, of course. Some of my favorite ingredients!
I sprinkled a little powdered sugar on top of the cookies, once they were finished baking. I love powdered sugar on lemon cookies. Mmm.
Hey, by the way, this is my 100th cookie recipe! Yaaay! Happy cookieversary.
1 3/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup ricotta cheese
2 teaspoons finely grated lemon zest
1 cup granulated sugar
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
2 large eggs
3/4 cup white chocolate chips
1/4 cup finely ground almonds
Confectioners' sugar, for dusting
Heat oven to 350 degrees F. Coat cookie sheets with cooking spray.
In a medium bowl, sift together flour, baking powder and salt. In a large mixing bowl, using a mixer on medium speed, beat together butter, ricotta, lemon zest and granulated sugar until creamy - about 1 minute. Beat in vanilla, lemon extract and eggs until well combined - about 2 minute. Reduce mixer speed to low and beat in flour mixture, white chocolate chips and ground almonds until just combined.
Freeze dough in refrigerator or freezer for 30 minutes. Drop rounded tablespoons of dough onto cookie sheets. Bake 12-14 minutes or until light golden brown. Cool 1 minute before transferring cookies to wire racks to cool. Dust with confectioners' sugar.
Makes 3 dozen cookies