The recipe is actually from a restaurant that is in Raleigh, North Carolina, near where Mr. Gaited Baked and I live, called Mia Francesca. It's a lovely little Italian place that we discovered during the annual Restaurant Week event and decided to give it a try. It was one of the best decisions we've ever made. We adore this place. Everything we get from there is good. It's very romantic but you won't have to spend an arm and a leg on date night. And our favorite movie theater is nearby so a full date night is always close by. If you're ever in the Raleigh area, I definitely recommend you check out Mia Francesca!
Lemon Ricotta Cookies
courtesy of Mia Francesca restaurant
3 c. All Purpose Flour
1 tsp. Baking Powder
1 stick Butter, salted (if using unsalted, please add 1 tsp. salt)
2 c. Sugar
1 - 15 oz. container of Ricotta Cheese (I used part skim)
3 Tbsp. Fresh Lemon Juice*
Zest of one Lemon*
* - juice your lemon before you zest! It'll make life much easier.
Preheat your oven to 350.
In a medium size bowl, sift together your flour, baking powder, and salt (if using.)
In another bowl, combine your butter and sugar until its incorporated and light and fluffy (around three minutes, give or take).
Now add your eggs in, one at a time and mix well.
Mix in your ricotta cheese, lemon, and lemon zest until all your ingredients are happily combined.
Add in your flour, mixing until everything is combined.
Drop your cookies by a rounded tablespoon onto a prepared cookie sheet (meaning if it ain't nonstick, use cooking spray or parchment).
Bake for 15 minutes, until the edges are golden brown.
Eat and enjoy :)
(these cookies are so soft they stick together so keep that in mind when you reach in the cookie jar for one cookie and come back with two or three.)