If you know anything about me, you know my love for Giada. Her restaurant at the Cromwell in Vegas was our first introduction to fine dining and tasting/chef’s menus. Since then, I have purchased all of her cookbooks and made so many of her recipes, which are always incredible. These lemon ricotta cookies were no different! I did change a few things, but I will put the original notes if you want to use her recipe

Ingredients

• Cookies
  • 2.5 cups Kamut flour (or 3 cups all-purpose)
  • 1 tsp baking powder
  • 1 tsp salt
  • 8 TBSP unsalted butter (1 stick) at room temperature
  • 1 cup sugar (her recipe called for 2)
  • 2 large eggs
  • 1 150z container of whole-milk ricotta cheese
  • Zest of 1 lemon
  • 3 TBSP fresh lemon juice
• Lemon Glaze
  • 1 cup powdered sugar (hers called for 2)
  • Zest of 1 lemon
  • 2 TBSP lemon juice (hers called for 3-4)

Directions

• Set oven to 375
• In a bowl, cream butter and sugar together. Add eggs and ricotta cheese and mix
• Add lemon juice and zest
• Add salt, flour, and baking powder and beat together
• On a parchment-covered cookie sheet, spoon 2 TBSP dough for each cookie (yields 16-18)
• Bake for 15 minutes and let cool completely before mixing glaze
• Combine glaze ingredients and frost once cookies are completely cooled
• Enjoy! 

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