Blueberry-Lemon Ricotta

Posted bycobheadPosted inFoodTags:, , , , , , , ,

We have reached the worst month of the year. As the old timers called it, “The dog days of summer.” Temperatures are soaring, the humidity makes it feel like a walk outside is a waterboarding session, the kids have to get back to school, and all your vacations are in the past. However, there is always hopefulness because Fall is just around the corner.

So this month’s cookie is a reflection of beating the heat and bringing brightness into a miserable time. Lemon and blueberry make these cookies very fresh. The ricotta makes these cookies very spongy too; somewhere in between a cake and shortbread. I hope you feel refreshed when you bite into these cookies and get a fresh pop of a blueberry.

Ingredients

  • 1 cup salted butter, softened
  • 2 cup granulated sugar
  • Zest of 1 lemon
  • 2 large eggs
  • 15 oz whole-milk ricotta cheese
  • 2 teaspoons vanilla extract
  • 4 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 pint fresh blueberries
  • 2 cup confectioners’ sugar
  • Juice of 1 lemon

Instructions

  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, granulated sugar, and lemon zest at medium speed until combined, 1 to 2 minutes, stopping to scrape paddle and bottom and sides of bowl. Beat in egg and egg yolks, ricotta, and vanilla, beating until combined, or another 1-2 minutes and stopping to scrape paddle and bottom and sides of bowl.
  2. Add 2 cups of flour, salt, baking powder, and baking soda. With mixer on low speed, gradually add remaining flour 1 cup at a time to the mixture, beating until combined. Using a rubber spatula, fold in blueberries. Dough will be sticky and thick, if not add 1/2 cups of additional flour until it is. Cover and refrigerate for 1 hour.
  3. Preheat oven to 350°F (180°C). Line rimmed baking sheets with parchment paper.
  4. Using a 3-tablespoon ice cream scoop, scoop dough, and using lightly dampened hands, roll into balls. If you don’t have this, pinch off dough balls and roll into the shape of a golf ball. Place 3 inches apart on prepared pans, and flatten slightly.
  5. Bake, one pan at a time, until cookies are set but not browned, 18 to 20 minutes. Let cool on pan for 5 minutes. Remove from pan, and let cool completely on wire racks.
  6. In a small bowl, whisk together confectioners’ sugar and lemon juice until smooth. Drizzle onto cooled cookies with a small spoon (it it too thick to drizzle off a fork). Let stand until glaze is set, about 10 minutes. Refrigerate in an airtight container for up to 3 days.

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