Lemon, Lavender & Rosemary Ricotta Cake Cookies
Author: Sweet It The Spice
Recipe type: Cookie
Serves: 40
- 2-1/2 cups King Arthur all-purpose flour
- 1 tsp. baking powder
- 2 tsp. Sweet & Salty Surrender
- 3 tsp. lavender buds finely crushed
- 3 tsp. fresh rosemary finely chopped
- 1 stick unsalted butter at room temperature
- 2 cups granulated sugar
- 2 eggs at room temperature
- 1 (15oz) part skim ricotta cheese
- Zest from 1 whole lemon
- ¼ cup fresh lemon juice
- ICING:
- 2-1/2 cups fine powdered sugar
- Zest from 1 whole lemon
- 3 tbsp. fresh lemon juice
- Preheat oven to 375 degrees.
- Mix first 5 ingredients together in a medium bowl then set aside.
- Using a hand mixer, blend butter and sugar together until creamy.
- Add 1 egg and blend until incorporated.
- Add 2nd egg and blend until incorporated.
- Add in ricotta, zest and lemon juice and blend until incorporated.
- Using a large spoon, combine the wet ingredients to the dry ingredients and mix until all ingredients have been incorporated together.
- On parchment lined 13X9 baking sheets spoon about 1 tbsp. of batter about an inch apart from each other. (15 cookies will fit on 1 baking sheet.)
- Bake for about 14-15 minutes.
- Remove and let cool completely on a wire rack.
- -------------
- Prepare icing.
- Add sugar, zest and juice for icing in a medium bowl. Mix with a spoon.
- Set parchment, foil or wax paper underneath each wire rack with cookies on them.
- Spoon icing on top of cookies allowing icing to run down the sides.
- Optional: decorate tops of cookies immediately with more lemon zest, lavender and rosemary.
- Allow the glaze to harden completely on each cookie before handling and containing.
Recipe by Sweet Is The Spice at https://sweetisthespice.com/lemon-lavender-rosemary-cookies/
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