LEMON RICOTTA COOKIES WITH LEMON GLAZE RECIPE | GIADA D…
With over 1,200 reviews, Giada De Laurentiis' Lemon Ricotta Cookies from Everyday Italian on Food Network make for the perfect gift or anytime treat. These classic Italian ricotta cookies are light and airy and topped with a delicious lemon glaze -- make a double batch, because they're going to go quickly.
Provided by Giada De Laurentiis
Categories dessert
Total Time 2 hours 50 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 44 cookies
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- Cookies:
- In a medium bowl combine the flour, baking powder, and salt. Set aside.
- In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
- Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
- Glaze:
- Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.
Nutrition Facts : Calories 113 calorie, FatContent 3.5 grams, SaturatedFatContent 2 grams, CholesterolContent 20 milligrams, SodiumContent 76 milligrams, CarbohydrateContent 19 grams, ProteinContent 2 grams, SugarContent 13 grams
LEMON CREAM CHEESE BUNDT CAKE WITH LEMON GLAZE RECIPE …
What's better than cake? A beautiful bundt cake you can make in one bowl!
Provided by Betty Crocker Kitchens
Total Time 2 hours 20 minutes
Prep Time 10 minutes
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 325°F. Generously spray 10- or 12-cup fluted tube cake pan.
- In large bowl, beat Cake ingredients with electric mixer on low speed 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes. Pour into pan.
- Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; turn upside down onto cooling rack or heatproof serving plate, and remove pan. Cool completely, about 1 hour.
- Place cake on serving plate. In medium bowl, beat powdered sugar and lemon juice, a little at a time, using whisk until thick glaze forms. (You may not need all the juice.) Pour evenly over cake. Store cake loosely covered.
Nutrition Facts : Calories 270 , CarbohydrateContent 52 g, CholesterolContent 55 mg, FatContent 1 , FiberContent 0 g, ProteinContent 3 g, SaturatedFatContent 3 g, ServingSize 1 Serving, SodiumContent 310 mg, SugarContent 21 g, TransFatContent 0 g
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