I bought an organic food box from a local community organization and loved it. Inside was an assortment of fruits and vegetables that we loved, including about five limes. Now… as much as I love lime, I don’t make many things with it because The Hero hates it and should I really eat a whole Key Lime Pie or drink a whole pitcher of limeaid? Yes.
Fast forward to this weekend. I needed some sweet relief. It just so happened that I also had an almost-full container of ricotta cheese. I always wanted to try ricotta cookies so I decided to give it a shot. Of course, the recipe called for lemons and I had everything, BUT lemons. In comes the lime substitution.
They were fantastic. And what made them even more fantastic was that The Hero WOULDN’T like them. Instead of eating them as they come out the oven, I could enjoy them over the course of a week. Or eat them for breakfast. Or in bed. Or while watching college football. Or a Browns game. It was magnolius. Of course, he did eat one out of spite and begrudgingly admitted that he hated every bite. Good.
If you like the Archway lemon frosted cookies, you’ll love these. They have more of a cake consistency. Because I wanted the glaze to be more tart to balance the sweet cookie, I added more lime juice than the original recipe. You can increase the amount of powdered sugar if you want it sweeter.
Lime Ricotta Cookies
slightly modified from Food Network
- 2½ 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 lime juice
- 1 lime, zested
- 1½ cups powdered sugar
- Juice from one whole lime
- 1 lime, zested
Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper or foil.
In a medium bowl combine the flour, baking powder, and salt. Set aside.
In the large bowl combine the butter and the sugar. Beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating until incorporated. Add the ricotta cheese, lime juice and lime zest. Beat to combine. Stir in the dry ingredients.
Spoon the dough 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.
For the glaze: Combine the powdered sugar, lime juice, and lime zest in a small bowl and stir until smooth. Spoon onto each cookie and use the back of the spoon to gently spread. The glaze will harden after about two hours.