LEMON RICOTTA COOKIES WITH LEMON GLAZE
With over 900 reviews and a five-star rating, Giada De Laurentiis' Lemon Ricotta Cookies from Everyday Italian on Food Network make for the perfect gift.
Provided by Giada De Laurentiis
Categories dessert
Time 2h50m
Yield 44 cookies
Number Of Ingredients 12
Steps:
- 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. Pack the cookies into a decorative container.
LEMON PEEL RICOTTA CREME
Lemon Peel Ricotta Creme recipe is fast and easy to make and tastes like a pudding.
Provided by Peggy Trowbridge Filippone
Categories Dessert
Time 1h5m
Yield 1
Number Of Ingredients 4
Steps:
- Gather the ingredients.
- In a small bowl, mix together ricotta cheese , grated lemon peel, vanilla extract , and sugar substitute. If desired, transfer to a pretty dish and chill until ready to serve.
- This recipe easily can be doubled, tripled or quadrupled, but it's easier to fight the temptation to eat the whole bowl by making only one serving at a time.
Nutrition Facts : Calories 177 kcal, Carbohydrate 7 g, Cholesterol 38 mg, Fiber 0 g, Protein 14 g, SaturatedFat 6 g, Sodium 122 mg, Sugar 1 g, Fat 10 g, ServingSize 1 serving Lemon Ricotta Creme, UnsaturatedFat 0 g
FRESH RICOTTA, CHERRY, AND LEMON ZEST CROSTINI
Fresh cherries give this crostini recipe a juicy brightness.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 6
Steps:
- Heat oven to 375 degrees. Combine cherries and sugar; let macerate 10 minutes.
- Brush bread with olive oil and toast until golden, 5 to 7 minutes. Mix ricotta with lemon zest. Spread bread with ricotta and top with cherries. Garnish with more zest.
Nutrition Facts : Calories 261 g, Cholesterol 16 g, Fat 12 g, Fiber 3 g, Protein 8 g, Sodium 227 g
LEMON RICOTTA CHEESECAKE
I love the tangy lemon flavor of this lemon ricotta cheesecake with a nutty pistachio crust with ginger. Top with toasted and chopped pistachios and fresh berries, if desired.
Provided by Liv Dansky
Categories Cheesecake
Time 16h25m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch loose-bottom cake pan or springform pan with a round of parchment paper and grease.
- Add pistachios, 1/4 cup sugar, flour, ginger, and 1/4 teaspoon salt to the bowl of a 14-cup food processor and pulse until finely ground. Add butter and pulse until mixture resembles moist sand. Press firmly into the bottom of the prepared pan.
- Bake in the preheated oven until crust is golden brown and firm, about 12 minutes. Remove from the oven and let cool while you prepare the filling. Reduce oven temperature to 300 degrees F (150 degrees C).
- Wipe out food processor. Add ricotta, cream cheese, lemon zest and juice, remaining 1 cup sugar, and remaining 1/2 teaspoon salt to food processor and process until smooth, 30 seconds to 1 minute. Add the eggs, one at a time, and pulse until just combined; do not overmix. Pour mixture over crust in prepared pan and smooth top with spatula. Wrap bottom and sides of pan with aluminum foil to insulate.
- Bake in the preheated oven until cheesecake is golden and set but the center is still jiggly, about 1 hour and 45 minutes. Allow to cool for 1 hour inside the oven with the heat turned off and the oven door cracked open. Remove from oven and let cool on a wire rack at room temperature, about 1 hour. Cover with plastic wrap and chill at least 12 hours and up to 48 hours.
- Run a knife around the perimeter of the cheesecake to loosen from pan. If using a loose-bottom pan, place the pan on a large can or cup and pull downward to drop the pan away from the cheesecake. If using a springform pan, remove the rim by pulling the latch.
- Slice the cheesecake using a sharp knife. Wipe the knife clean and dip in warm water between slices for clean edges when cutting.
Nutrition Facts : Calories 571.1 calories, Carbohydrate 36.2 g, Cholesterol 179.3 mg, Fat 40.3 g, Fiber 1.8 g, Protein 19.2 g, SaturatedFat 21.3 g, Sodium 442.4 mg
CROSTINI WITH RICOTTA, HONEY, AND LEMON ZEST
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 6
Steps:
- Divide ricotta among crostini. Season with salt, drizzle with olive oil and honey, and top with lemon zest and pepper.
ITALIAN RICOTTA COOKIES
Jessica Hulett's tender, cakey ricotta cookies taste like the white part of the best black and white cookie you've ever had. The recipe comes from Ms. Hulett's grandmother Dorie, who used to flavor the cookies with anise, if she used flavoring at all. Adding lemon zest gives the cookies a fragrant brightness. We approve.
Provided by Melissa Clark
Categories dessert
Time 1h
Yield About 6 dozen
Number Of Ingredients 12
Steps:
- Using an electric mixer, cream 2 sticks butter with sugar until fluffy, about 2 minutes. Add ricotta, lemon zest and 2 1/2 teaspoons vanilla and beat well. Beat in the eggs one at a time. Scrape the sides of the bowl down with a rubber spatula, then beat in flour, baking soda and salt. Cover dough and chill for at least 2 hours and up to a week.
- Heat oven to 350 degrees and line several cookie sheets with parchment paper or nonstick liners. Shape tablespoons of dough into balls. Place 2 inches apart on baking sheets and bake until pale golden on the bottom, about 15 minutes. Let cool on wire racks.
- Melt remaining tablespoon butter. Whisk confectioners' sugar to break up any large lumps, then whisk in melted butter, lemon juice, remaining 1 1/2 teaspoons vanilla and enough milk to make a spreadable icing. Spread icing on cooled cookies, then let set for at least 20 minutes before serving.
Nutrition Facts : @context http, Calories 110, UnsaturatedFat 1 gram, Carbohydrate 18 grams, Fat 4 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 67 milligrams, Sugar 12 grams, TransFat 0 grams
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