Beauty in the Ordinary

This is not about being brilliant, or extraordinary, it's not about wanting to be famous, or making headlines, or trying to impress...this about sharing a 'gift' each day with the world...to lift the spirit of people when they read this blog, to show them the beauty in the ordinary.
"And above all, watch with glittering eyes the whole world around you because the greatest secrets are always hidden in the most unlikely places. Those who don't believe in magic will never find it." Raold Dahl

Thursday, March 14, 2013

Lemonade to Lemons


"yesterday turned from a fire-anam-cara-soup-day to a drive-all-over-God's-half-acre-in-lousy-weather-day.  I compensated when I finally reached home by baking these precious gems...lemon ricotta cookies...sort-of like the italian version of a madelaine.  More cake-like than crunchy...delicious with a cup of tea."JP




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. 




14 comments:

  1. I bet they were gooood!

    Helle):

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  2. The perfect little morsels to consume after driving in a blizzard.

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  3. Forgive me when I say that first photo is somewhat nauseatingx

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    Replies
    1. That's funny John...Rudy commented that the cookies looked like little piggies!

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  4. Thanks for sharing! They look really good!

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  5. I'm crazy for anything lemony; as long as it's not too sweet. I fear the 2½ cups of sugar rules them out... pity.

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    1. First time making I always follow the recipe to the letter. Next time I will play around with the amount of sugar - I'm sure it's not necessary for the flavour, but will have to compensate for content. Interestingly enough Cro, they don't taste overly sweet, and the recipe does make a lot of cookies!

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  6. I have been looking for a recipe similar to this for sometime...perfect for Easter! Thank you for posting...and your photos in general are beautiful.

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    1. The flavour is definitely very spring-like. I was trying to think of a way to decorate them and make them more "Easter" looking - if you have any ideas Maryanne, please share!

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  7. Your blog is one of the most beautiful and inspiring spaces I've come upon.

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    1. What a very nice thing to say Hazel...thank you!

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  8. These look unbelievably pretty and sound so delicious, love to make them with my mum! :)

    Isn't baking soothing for the soul...especially when the results are enjoyed with tea afterwards. ♥
    xo J~

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    1. I've had a lot of good feedback on this recipe Jessica, lots of friends have made and really enjoyed them. They are super lemony and have a real Easter feel about them. Let me know how they work for you if you make them. And yes, baking is good for the soul!

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