Lemon Ricotta Cookies

My mom's birthday was last week (happy b-day mom!).  She told me all she wanted from me was to bake her something delicious.  I really don't know WHERE they get this idea from that I like to bake.  And if I don't know, you certainly don't.  But anyhoo, I remembered that she was crazy for my lemon ricotta muffins from awhile back (remember them?).  However, I had already made muffins for me and the husband for the week (those muffins will arrive shortly).  So I wondered if there was a way to make these muffins into cookies.  And thanks to my friend, Mr. Google, I did indeed find a recipe that turned these beautiful muffins into yummy cookies.

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
2 Eggs
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.
Cool completely.
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.)

Lemon Ricotta Muffins

You know, I've always been a little leery of trying new things.  I love eating ricotta cheese (my best friend puts it in her amazing lasagna and it's like, the best thing EVER) but I've never had the nerve to actually trying eating something with ricotta in it.  I was the same way with sour cream until a few years ago.  I mean, you've had sour cream before, haven't you?  It's tangy!  I never understood exactly HOW a sweet dessert recipe could have sour cream and actually turn out okay.  But it works... somehow.  My feelings towards things made with ricotta cheese ran along those same lines.  Until now.  These muffins have converted me.

I'm not the biggest fan of very lemon-y things.  Despite the fact that my mom tells me I used to eat them when I was little - rind and all.  Maybe that's why I'm not crazy about really lemon-y things now.  I had too much of them when I was little.  But these muffins are not overly lemon-y at all!  They have just the right amount of tang that cuts through the sweetness of the muffins.  And the ricotta... oh Lord.  The ricotta cheese just makes these muffins melt in your mouth!  So drop whatever it is you're doing and go make these muffins.  They make a wonderful quick breakfast if you're on the go, like my husband and I are!

As a side note, this recipe calls for grated lemon rind and fresh lemon juice.  You can probably get those off of one large lemon but get two just in case.  If you've never had to use the rind off of a citrus fruit before, you are missing out.  There are such wonderful flavors to be had in those bright and shiny exteriors (keep away from the white part beneath)!  You'll quickly realize that using a Microplane Zester will become your best friend in the kitchen when you need those grated rinds.  If you try to use a fine cheese grater, you'll be there all day.  A zester is really what you need.

One more thing - zest BEFORE you juice!  If you just zest after juicing, it just gets awkward.

Lemon Ricotta Muffins
recipe courtesy of Cooking Light

1 3/4 c. All Purpose Flour
3/4 c. Sugar
2 1/2 tsp. Baking Powder
1/4 tsp. Salt
3/4 c. Ricotta Cheese, part-skin
1/2 c. Water
1/4 c. Olive Oil (I use extra virgin)
1 Tbsp. Grated Lemon Rind
2 Tbsp. Fresh Lemon Juice
1 Egg

Preheat your oven to 375.
Spray 12 muffin liners with cooking spray and put in your muffin pan, setting aside.
In a large bowl, mix together your flour, baking powder, sugar, and salt.
Using a different bowl, mix EVERYTHING ELSE together and stir until its all combined.
Now make a little well in the middle of your flour mixture.
Pour the ricotta cheese mixture into that little well.
Stir until moist - try not to overstir!
Now add your batter evenly to the muffin cups.
Bake for 16 minutes or until a cake tester/toothpick comes out clean.
Cool on wire rack for 5 minutes before removing to finish cooling.

These look really pale... cause they are.  Doesn't mean they aren't delicious!