Gardening, Cooking and Decorating on the Prairie of Kansas

Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Monday, February 23, 2015

When A Friend Gives You Lemons . . .

Make Lemon Cookies!!!

Nordstroms Lemon Ricotta Cookies to be exact!

A soft cookie frosted with a lemon buttercream icing

They're so good that I broke my own "two" rule and had three!

With the blue hyacinth glasses and the white hyacinths themselves,
and the "white cookies"
it's the Spode Blue Italian for tea time.
The tea pot, the cup and saucer and the sweet plate!

The cookies are really good -- as good as the ones they sell at Nordstroms!      So good, in fact, that they won't last the week!     For I've snuck another cookie yesterday evening!

It's Tuesday and I'm joining Sandi at Rose Chintz Cottage for Tea Time Tuesday and dear friend Bernideen for Friends Sharing Tea.    (Although I'm not sure I would share these cookies!)


2 1/2 c. all-purpose flour
1 T. baking powder
1 T. kosher salt
1 c. (2 sticks) unsalted butter, room temperature
2 c. sugar
2 large eggs
16 oz. whole-milk Ricotta cheese (note - it’s sold in 15 oz. cartons so that’s what I used)
3 T. freshly grated lemon zest
1 T. lemon juice
1 stick unsalted butter
3 c. confectioners’ sugar, sifted
1/4 c. lemon juice
Grated zest of 1 lemon

At least 1 day before baking the cookies, make the dough.
Sift the flour, baking powder and salt together into a medium bowl.  Beat the butter and sugar together in a  large bowl with an electric mixer on high speed until light and fluffy, about 3 minutes.  One at a time, beat in the eggs.  With the mixer on low speed, in three additions beat in the ricotta, then the lemon zest and juice.  Gradually add the flour mixture and mix just until incorporated.  Do not over mix the dough.  It will be very soft.  Cover the dough with plastic wrap and place in the refrigerator for at least 4 hours or up to 2 days.

Line a baking sheet with parchment paper.  Using an ice cream scoop, drop balls of dough onto the baking sheet.   Freeze, uncovered, until solid.   Once frozen, the cookies can be removed from the baking sheet to a freezer bag and stored up to 2 weeks in the freezer.
Remove the dough from the freezer and let them thaw for 30 minutes until cold – but not still frozen.
Preheat oven to 325 degrees and line baking sheet with parchment paper.  Bake for about 20-22 minutes. If the cookies look like they are baking unevenly, rotate pans half way through the cooking process.  Let the cookies cool on the plans for 5 minutes and transfer cookies to a wire rack and cool completely.
To make the icing, beat the butter and confectioners’ sugar together in a  large bowl with an electric mixer on medium speed until well blended.  Add the lemon juice and continue mixing until the icing is smooth and about the consistency of cake frosting.

Frost the cookies, spreading it in an even, thick layer over 3/4 of the cookie and then sprinkle with lemon zest.


Beth said...

Your cookies are beautiful, they look delicious, and surprise - they contain cheese! I've not heard of cheese in cookies before, but I think I'd really like these. Delightful post, Martha - you are the hostess with the mostest!

Margie said...

Oooh, I love lemon cookies--they're the perfect accompaniment with tea! I also like your Spode teapot!

Gentle Joy said...

Those cookies look wonderful! They also show up so nicely with the beautiful blue china. :)

Judith @ Lavender Cottage said...

Your cookies look delicious, lemon anything goes well with tea, doesn't it? :-)

ellen b said...

I think I'd break a lot of rules with these on a plate in front of me.

Bernideen said...

Those cookies look quite delicious and are presented on such a lovely blue table setting! Wonderful!

Parsimonious Décor Darling said...

This looks lovely! I love Nordstrom cafe. We frequent often. Beautiful Spode!

Michele M./ Finch Rest said...

Oh I absolutely must try this delicious sounding recipe, thank you so much.

Your tea time is so pretty - you should go to Sally's Blue Monday linky party and share that gorgeous china with her!

Pondside said...

I am drooling on the keyboard! I'll bet those little morsels are very tender!

Donna Heber said...

Oh, I just love lemon cookies. My mom has a wonderful recipe I make at Christmas time. Love your blue table ware.

Beth in NEPA said...

I love lemon flavored desserts.... and these sound amazing. I most definitely will be trying them soon... especially if my husband sees the recipe. I really like your spode teapot. I don't have one like it but I do have several bowls of that pattern that I purchased on one of my trips to New Brunswick.

kitty@ Kitty's Kozy Kitchen said...

Oh Martha, those cookies look so good and also so pretty against the blue and white dishes. Blue and white just make colors pop, don't they? Thank you for sharing the recipe, and also for the breakfast casserole with the English muffins, on your previous post.

Sandi@ Rose Chintz Cottage said...

Martha, your cookies look so pretty with your Spode blue and white! Lemon is extra special at tea time, isn't it? A very pretty tea table and thank you for sharing it with us.


Snap said...

I love lemon everything! Thanks for the recipe. Your Spode blue and white transferware is lovely. I've always liked yellow and blue together. The cookies look so nice on the blue! Happy Tea Day!

Gardener on Sherlock Street said...

Looks yummy! Love that china pattern. So pretty.

Anonymous said...

One of my favorite cookies.


Carrie said...

Those cookies look delicious! Thanks for sharing the recipe. Your blue tea is very pretty too--and very spring-like with those hyacinths.

Michelle said...

Your lemon cookies look beautiful, especially with the Spode and the hyacinths. Do you have to pre chill hyacinth bulbs before putting them in the vases?