What??? Did you really think I was going to go through all the trouble of making these cookies and not try them?
I changed-up this recipe big time. And for one reason, I didn't have enough ricotta cheese. I pulled this recipe from http://www.allrecipes.com/, of course. The original recipe sounded kind of bland, so I "kicked-it-up a notch". Who doesn't like a refreshing lemon cookie? The original recipe called for vanilla, but I wanted to try something different. Why not lemon?
As you can see from the pictures, these cookies are very light and fluffy. I think if someone was to stick to the original recipe (vanilla), these cookies would make an awesome soft sugar cookie.
Isn't it funny how the closer you get to the end of the cookie dough, the bigger the cookie is? Why is that? When making cookies, does the baker get in a hurry to be done?
Here is what I did with this recipe:
2 c. white sugar
1 c. butter, soft
5 oz. ricotta cheese (I think if the ricotta and yogurt were placed in this recipe in equal measurements (amounts) this recipe would be even better. This is definitely one I will make again, and continuously change the ingredients.
10 oz. plain yogurt
2 tsp. lemon extract
4 c. all purpose flour
2 TBS baking powder
1 tsp. salt
1 1/2 c. confectioners sugar
1 TBS lemon juice
2 TBS milk
Oh yeah, and yellow food coloring
Just whisk these ingredients together in a small bowl. I used a honey spoon to drizzle the glaze onto the cooled cookies.
Preheat oven to 350 degrees F.
Mix sugar and butter on high until light and fluffy (5 minutes). Turn down to medium speed and add ricotta, yogurt, lemon extract, and eggs.
On low mix in dry ingredients. The cookie dough seemed light and fluffy to me.
Drop by even (see, that says even not get bigger as you go.) TBS 2 inches apart on cookie sheets lined with parchment paper. Bake for 15 minutes, or until they are just turning light golden brown.
Good Luck~Happy Eating~Enjoy