Lemon Ricotta Cookies

Sometimes,  you pack up 50 lbs (more like 50.6 lbs, thank you ticket counter employee) worth of clothes and shampoo and contact solution, you give your apartment key to Kate, and you fly to Paris.  Where you’ll stay for 5 weeks.  Then you’ll carefully choose approximately 3 items from your 50.6 lbs of clothes, shove them in a backpack, and train across Switz.  To Vienna.  Then you just hop on the Euro version of Southwest Airlines, hopefully end up back in Paris, and spend a week with the Weatherman in Paris and Madrid.

Actually, I hope you aren’t spending a week with the Weatherman.  This might be awkward but…that was my plan.

Sometimes you just…do these things.  No medicine.  No research.  No science.

Just you, teaching your homestay family English, taking the train from Marly-le-Roi into Paris everyday, making meals out of pastries.

N.  B.  D.

I baked one last batch of cookies before I left.  I’ve only been here 3 days, and have certainly amassed enough photos to show you and such, but haven’t had time to organize my brain.  I’m just thankful this post is coming out in English.

I made these because I had lots of extra ricotta, but they’re so good I would buy ricotta just to make them.  Light as a cloud, just like ricotta pancakes.  Do it.

Lemon Ricotta Cookies…with grapefruit curd!

Makes 2 dozen cookies

1/4 cup (= 1/2 stick) unsalted butter, room temperature
1 cup granulated sugar
1 large egg
1 cup ricotta cheese (I used part-skim with great results)
zest of 1 lemon
1 1/2 TBS lemon juice
1 1/4 cup unbleached all-purpose flour
1/2 tsp baking powder
1/2 tsp salt

grapefruit curd, if desired (or another citrus curd)

1. Preheat oven to 375F with racks in the upper middle and lower middle positions.  Line 2 baking sheets with parchment paper and set aside.
2. In a large bowl or the bowl of a stand mixer, beat the butter and sugar together on medium-high until fluffy, 3 minutes.  Beat in the egg.  Beat in the ricotta, lemon zest, and lemon juice.
3. Stir in the baking powder and salt.  Gently stir in the flour until combined.  The dough will really be more like soft, thick batter but don’t worry…the cookies will be fine.
4. Spoon the dough onto the prepared baking sheets, about 1 1/2 TBS dough per cookie (or use a cookie scoop for more perfectly round ones).  Place them about 2 inches apart on the baking sheets.  Bake until they are just dry on top and the edges are slightly golden, about 13 minutes.  Even when done, the tops will be very pale.  Let the cookies cool on the pans on a wire rack for 3 minutes, then remove to cool completely on wire racks.  If using, spread a bit of grapefruit curd on top of the cooled cookies.  It’s actually best if you do this just before serving, otherwise you’ll have to refrigerate the cookies.  The cookies will keep, covered, at room temperature without curd or in the fridge with curd, for 3 days.

Recipe adapted from Giada De Laurentiis

Thanks for reading, happy baking!  À bientôt!



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