Lemon cookies in the winter? When you wake up in the morning and see a snow-covered world outside your window, heck, yeah. We’re pummeled with snow here in Chicago and this warm-blooded mammal from Southeast Asia is in serious need of something to remind her of the time of year when it’s warm enough for her to frolic gleefully in a meadow of daffodils. But then being a non-frolicker, I don’t frolic gleefully or otherwise, anyway.
I have taken the idea of Giada De Laurentiis’ Lemon Ricotta cookies and turned it into another booze-infused treat that satisfies the need for something lemony and a treat that is celebratory enough for Christmas. Her original glaze recipe calls for lemon juice, but I thought I should put this Limoncello cream I’d schlepped all the way from Rome to use.
1 1/2 cups all-purpose flour
1/2 cup butter (1 stick)
1 cup sugar
1 large egg
1/4 teaspoon salt
1/2 teaspoon baking powder
1 cup (8 ounces) ricotta cheese
Zest of one lemon
2 tablespoons of fresh lemon juice
3/4 cup of powdered sugar mixed with 2 tablespoons regular or cream Limoncello