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SHEAGREER's Photo SHEAGREER Posts: 30
1/17/10 1:02 P

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And just when I was trying to think of what to do with the ricotta in the fridge. Can't wait to make these and send them downrange to hubby!


Update: Oh my gosh these were soooo good!

Edited by: SHEAGREER at: 1/17/2010 (17:33)
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TDIPRINCESS's Photo TDIPRINCESS SparkPoints: (0)
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1/4/10 12:50 A

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So.. I made these.. When I started it out, I was scared because it doesn't come together like a normal cookie recipe. I did use fat free ricotta. Everything came out spectacularly though! I used more lemon juice and zest and made the glaze a bit thicker. I came out with 48 cookies total, everyone enjoyed them!
They have more of a cake consistency.. Almost like mini lemon cakes! Yummy!

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TDIPRINCESS's Photo TDIPRINCESS SparkPoints: (0)
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12/25/09 12:22 A

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good to know! I think made with the skim and in possibly smaller portions, these could be yummilicious and healthy!

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STEFNICOLE's Photo STEFNICOLE Posts: 24
12/25/09 12:09 A

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I actually started to use part-skim and I've never noticed a difference in yum-ness.

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TDIPRINCESS's Photo TDIPRINCESS SparkPoints: (0)
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12/24/09 8:23 P

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These sound decadently moist! I think I'll be making them for my partay next saturday!! I can't wait to try! Maybe even use lower fat ricotta to decrease calories a little, I'm sure we won't even notice the difference! Oooo I can't WAIT!

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LORRAINESAN's Photo LORRAINESAN SparkPoints: (0)
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8/27/09 3:08 P

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Yummm.... I'm so making them :)

LMSP


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KRANDER's Photo KRANDER Posts: 2,103
8/22/09 12:31 P

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oooh sounds good - i can't wait to try - thanks for sharing

Katie

...for in Him we live and move and have our being. ~ Acts 17:28






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STEFNICOLE's Photo STEFNICOLE Posts: 24
8/22/09 11:43 A

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I love these cookies. They are my new favorite. The recipe is from Giada DeLaurentiis from the Food Network.

Lemon Ricotta Cookies with Lemon Glaze
Ingredients
Cookies:

* 2 1/2 cups all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon salt
* 1 stick unsalted butter, softened
* 2 cups sugar
* 2 eggs
* 1 (15-ounce) container whole milk ricotta cheese
* 3 tablespoons lemon juice
* 1 lemon, zested

Glaze:

* 1 1/2 cups powdered sugar
* 3 tablespoons lemon juice
* 1 lemon, zested

Directions

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.

I'm not sure about the nutrition, it depends on how big you make your cookies. I usually get about 5-6 dozen with each batch.

I love these cookies and had to share!

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