Sunday, November 14, 2010

Lemon Ricotta Cookies and my "Artisan" Bread

Hi guys, sorry for the long time without writing to you. But I'm baking a lot and I think you are going to like my posts from now on... :D
So last Thursday on my cake decorating class a dear friend brought some homemade Lemon Ricotta Cookies and I just fell in love with it. I'm not going to lie to you... I even dreamed about those cookies (am I crazy?? Maybe...). She will send me her recipe but I just couldn't wait! I had to have the cookies!! I just felt that I has just like Cookie Monster... lol... Anyway, I searched for the recipe online and I bake them. But my friend's cookies where way better than mine. I'll wait for her recipe. But with you want to check it out here is the recipe that I got from Food Network site.
I also baked some homemade bread. One of my dear friend Luciana just started to blog. She's a sweetheart and is a newlywed brazilian girl who is currently living in the US. She baked some bread and I immediately wanted to bake some too... her pictures where so yummy!! Hmmm.... Check out: 
Beautiful pictures and wonderful food!! :D

Here is my bread:

And my cookies:

Perfect for a chilly day....

Lemon Ricotta Cookies with Lemon Glaze
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
1 (15-ounce) container whole milk ricotta cheese
3 tablespoons lemon juice
1 lemon, zested
1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zested
Preheat the oven to 375 degrees F.
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 eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
Line 2 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.
Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. 

Happy Baking!!

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