For my Husband

About this time every year, my dear husband makes a statement that goes something like this: "Easy on the cookies and sweets this year, because my waistline is not as forgiving as it used to be!"  I really struggle with the pure enjoyment of trying out new recipes, especially around the holiday season, and the practicality of keeping our weight in check.  And I don't know about you, but we haven't been that successful over the past few years!

Regardless, I typically give into temptation and make about three to four new cookie recipes, keep a portion of the results at home and quickly ship the rest off to my daughter's school or unsuspecting colleagues - it's the french way - all is moderation, right?

Well, this year I have decided on two cookies to devote to my beloved - it is a way to thank him for being so good to me (I know he loves it) and for being a great partner in this marriage.  So, for his love of Italian foods and all things lemon, here is the first in this dedication:

Thanks to Giada de Laurentiis, from the Food Network for this Italian inspired cookie

Lemon Ricotta Cookie with Citrus Glaze

Ingredients


Cookies:

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1 stick unsalted butter, softened

2 cups sugar

2 eggs

1 (15-ounce) container whole milk ricotta cheese

3 tablespoons lemon juice

1 lemon, zested

Glaze:

1 1/2 cups powdered sugar

3 tablespoons lemon juice

1 lemon, zested

Directions

Preheat the oven to 375 degrees F.

Cookies:
In a medium bowl combine the flour, baking powder, and salt. Set aside.

In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.

Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

Glaze:

Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.

Seems like a basic, straight forward recipe!  Stay tuned for the results later in the week, or if you are inspired to try David's cookies, drop me a line to let me know how they turned out! 

There is joy and excitement when trying a different recipe, a peace in the art of creating something and the reward of gratitude in sharing it with loved ones.  If you stick to your trusted recipes every year, I encourage you to get out of your comfort zone and try something new - you never know what can become a new family classic!