Ingredientes para Lemon Ricotta Basil Cookies
- All Purpose Flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Unsalted Butter
- 1 cup granulated sugar
- Fresh Basil
- 2 large eggs
- Whole Milk Ricotta Cheese
- 2 tablespoons lemon juice
- Lemon
- 1 cup powdered sugar (for glaze, optional)
- Hazelnuts
- Zest of 1 lemon
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Cómo preparar Lemon Ricotta Basil Cookies
- Preheat oven to 375°F (190°C).
- Whisk together 3 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt in a medium bowl. Set aside.
- Combine 1 cup granulated sugar and 1/2 cup packed fresh basil leaves in a food processor. Pulse until basil is finely chopped and well incorporated with the sugar.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter with the basil sugar mixture using an electric mixer until light and fluffy (about 3 minutes).
- Add 2 large eggs one at a time, beating well after each addition.
- Stir in 15 ounces (about 1 1/2 cups) ricotta cheese, 2 tablespoons lemon juice, and the zest of 1 lemon. Mix until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Chill the dough for at least 1 hour (or up to overnight).
- Line two baking sheets with parchment paper.
- Scoop rounded tablespoons of dough and roll into balls. Gently flatten each ball with the bottom of a glass dipped in water and then granulated sugar (to prevent sticking).
- For Hazelnut Sugar/Lemon Topping (optional): see step 24 & 26
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Remove from oven and let cool on baking sheets for 20 minutes before transferring to a wire rack to cool completely.
- Prepare Glaze (optional): Whisk together 1 cup powdered sugar, 2 tablespoons lemon juice, and 1/2 teaspoon lemon zest until smooth. Spoon about 1/2 teaspoon of glaze onto each cooled cookie and spread gently.
- Let the glaze set for about 2 hours.
- Store cookies in an airtight container at room temperature.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
62g
Fat
12g
Carbs
7g
