A friend, colleague, and Webner House reader from Fort Worth, Texas responded to this year’s call for Christmas cookie recipes with this concoction from the Food Network website. He says “these cookies require a little more effort than most but are unique and very good.” From the recipe, the cookies do look good — and surprisingly, given its apparent popularity in Texas, the recipe doesn’t include mesquite or armadillo meat as required ingredients.
Lemon Ricotta Cookies With Lemon Glaze
Cookie ingredients: 2 1/2 cups all-purpose baking 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
Preheat oven to 375 degrees. In a medium bowl combine the flour, baking powder, and salt. In the large bowl combine the butter and the sugar, then beat using an electric mixer for about three minutes, until the butter and sugar is light and fluffy. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine, then stir in the combination of flour, baking powder, and salt.
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 ingredients: 1 1/2 cups powdered sugar; 3 tablespoons lemon juice; 1 lemon, zested
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 the glaze over the cookie. Let the glaze harden for about 2 hours.