Meyer Lemon, Ricotta
and Rosemary Cookies
Chef Janis Frey for Relish Culinary School
Makes approx. 4 dozen
2 sticks unsalted butter, softened
2 cups sugar
15 oz whole milk ricotta
3 Tbsp Meyer lemon zest
2 ½ Tbsp Meyer lemon juice
½ tsp. rosemary, fresh, finely chopped
2 ½ cups flour
1 tsp baking powder
1 tsp salt
rosemary leaves for garnish
6 Tbsp unsalted butter, softened
3 cups powdered sugar
4 Tbsp Meyer lemon juice
Preheat oven to 350°F.
In a large bowl, cream the butter and sugar until light and fluffy. Add
eggs, one at a time and mix until incorporated. Then add ricotta, lemon
zest, lemon juice and rosemary and blend well.
In a medium bowl sift
together the flour, baking powder, and salt. Add the dry mixture to the
butter mixture in two additions, blending to combine.
Drop by tablespoons
onto parchment-covered sheet pans. Space at least 2-inches apart
because the batter will spread. Bake for 13 to 15 minutes until the
edges are light brown. Transfer cookies to a wire rack to cool.
While the cookies are
cooling, prepare the glaze by creaming butter and sugar together.
Gradually add the lemon juice, using more or less to get the desired
consistency. Add a small amount of glaze to each cooled cookie, and a
rosemary leaf if desired.
Served with the San
Francisco Chronicle Wine Competition sweepstake winning red wine:
Navarro Vineyards, 2005 Anderson Valley Late Harvest Muscat Blanc.