About this time of year, I start hankering for spring. Now sunny Southern CA is always comfortable, but there is a feeling that comes along with spring that I relish. Even though fall is my favorite season, the transition out of winter and into spring is rejuvenating. What better way to welcome spring (and use up 1/2 of a container of ricotta cheese) than to make lemon ricotta cookies. I found this recipe of Giada DeLaurentis and made a couple of adjustments. I was short on time and did not do the glaze suggested, but it would have made for a much nicer presentation.
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 stick margarine, softened
1 cup sugar
1/2 of a 15-ounce container ricotta cheese (I used part skim)
2 tablespoons lemon juice
1 lemon, zested
In a medium bowl combine the flour, baking powder, and salt. Set aside.
In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the egg, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
Line 3 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
Yields 3 dozen cookies