Marie B’s Italian Lemon-Ricotta Cookies #winner

Marie B’s famous Lemon Ricotta Cookies
Back….wayyyy back in 2009, I had a cookie comptetition. It all started because I was searching for the recipe for those traditional soft, sugar-glazed lemon cookies. My grandmother’s cookies were awesome but her recipe had no quantities, no measurements, just a list of ingredients. Grandmas are awesome,  professionals at their craft, they did everything by eye but I needed help! I needed a real recipe so I reached out to some reliable sources. (Actually, as I remember it, I would talk/complain to everyone about it, until two people finally said I’ve got it!)
 One friend, Marie, claimed that her Italian lemon cookies (made with Ricotta) were the best – moist, light, airy but still tasted true to the traditional Italian cookies we love. My friend David said, NO WAY! Blasphemy!,  his grandmother’s recipe was the best, more traditional. So, I made both recipes and had a taste test at work. That was a great day 🙂
 So my friend Marie’s cookies won in the end, after careful and repeated testing of each, people favoured the lighter, arier texture. #ricottaismagic. So here is the winning recipe so that you can make them yourselves…
 I love to give baked goods as gifts once and a while. Why not do that with these fanominal cookies. You can buy cute pastry boxes from Ares Kitchen Supplies.

Marie B’s (winning) Italian Lemon-Ricotta Cookies


(note that the format of this recipe is layed out differently. Read it all the way before you start to ensure you are not missing any ingredients. I’m keeping it exactly how it was given to me)

 Preheat oven to 350

With a mixer, cream (blend) the following until smooth:
1/2 pound of salted butter (softened)
1 + 1/2 cup of sugar

Still using your hand-held or standing mixer…

2 x-large eggs (or 3 small ones)
1/2 tsp baking soda
2 tsp baking powder
2 tsp vanilla extract
1 Container of ricotta (475 gr) (Full fat SVP)
(Blend together)

Then gradually add:
3 1/2 cups of flour (you’ll need some muscle!)

When mixture is properly combined, take a teaspoonful of mixture and roll it between your hands (small meatball size)

TIP: if its too sticky, dust your hands with flour before rolling each ball
When you get the hang of this, try to make the twist or swirl shape.

Bake on a cookie sheet lined with parchment paper or foil, for 10 to 13 min. (if you make giant cookies like mine lol, it’ll probably take around 25 to 30 min). I consider them ready when the bottom of the cookies turn golden brown and the tops start to show a little bit of color, a light tan if you will)

Prepare icing sugar while cookies bake.
Mix approximately 3 cups of icing sugar the the juice and zest of 1 to 1+1/2 lemons. Mixture should not be too liquidy.

Allow cookies to cool on a rack. Once cooled, dip the top of each cookie in the icing sugar, let excess drip off and place on some parchment or wax paper to dry.

Hope you like this Throw-back-Thursday recipe!!!

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