When Life Gives You Lemons...Make THESE Cookies

I apologize for the corny title...but really you might as well get use to it. I am BIG on corniness. Really though, who cares about the stupid title of this blog-you are wasting too much time worrying about that when you should be making these cookies. Its spring! These cookies are spring! Light, spongy, lemony, fresh cookies.

I say this as I listen to the freezing rain hit my window panes on April 6th in Georgia...yeah its more like winter outside today but these cookies are spring. On the other hand they would probably go nicely with a nice hot cup of mint tea.

They are a Giada recipe...I like Giada, lots of people don't care for Miss Oddly Over sized Noggin, but I like her and usually find her recipes to be fresh and light tasting and not too much fuss goes into making them. Sure its hard to watch her on TV and not focus on whether or not her head might suddenly start bobbling and wobbling on her skinny little neck like a bobble head doll-but the girl makes some good food.

These cookies did not disappoint. They are more cakey and spongy like than they are cookie texture like-but they are so good. You can really taste the creaminess of the ricotta in with the lemon. The glaze is delicious and adds a more intense layer of sweet tart to the cookie. Don't skip the glaze. Don't.

Look you don't have to believe me-here's a few links to a couple of other bloggers who loved these cookies:

Judy's Kitchen

Annie's Eats

Taste and Tell

Giada's Lemon Ricotta Cookies

Ingredients

Cookies:
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
Glaze:
1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zested

Directions
Preheat the oven to 375 degrees F.

Cookies:
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.

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 cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours.