This was a simple recipe. It all came together in one bowl. Oh, if you don't own a microplane zester, get one. Now. It's a great kitchen tool. I was curious about the addition of the ricotta cheese. It made a very smooth batter. There wasn't a "cheese" taste at all. I could have eaten just the sweetened ricotta pretty easily. I scooped the cookie dough with my 2 T. cookie scoop, which, by the way, is another great tool. Makes it E.A.S.Y.
These are more like little cakes than cookies. That is not a bad thing. I like a soft cookie. I was hoping for more lemon flavor. Even with the zest of a whole lemon and 3 T. of lemon juice, the flavor was kind of mild. Note to self: use more lemon next time. But wait! There's a lemon glaze! I juiced and zested another lemon and added some confectioners sugar. I did not add as much sugar as the recipe called for. NOW I had the lemon flavor I was looking for. These are really good cookies. They will get added to my ever growing rotation. I could easily see making a lime or lemon/lime version as well.
Naked cookies on the sheet pan. Quick! Cover them up!
Whew! Much better.
I love that you can see the lemon zest in the glaze.
Second note to self: Use waxed paper under the cooling rack before you glaze.
I am very sorry, Susan, of Sticky, Gooey, Creamy, Chewy that I did not make the Raspberry Blanc-Manger with you. I love your blog. The raspberries were just not calling out to me. Go to her blog to see some deliciousness.