When I had a pound of leftover ricotta in the fridge after the holidays, I turned to the Internet for direction, and was delighted to be pointed in the direction of Kate in the Kitchen’s Lemon Ricotta Cookies.
I changed nothing about her recipe (I skipped the icing, but so did Kate), so I’m not even going to copy her recipe here. You should visit Kate and make her cookies. They’re lovely. It’s a simple enough recipe; I made it in the morning over a cup of coffee, then brought some down to the neighbors. The mixing was a little tough, and I ended up finishing up with my hands in the bowl to get the last of the flour involved. Which is how I found out how AMAZING the uncooked dough is. Salmonella be damned. This stuff is magic.
The cookies are lovely, even after they’re baked. They’re biscuity and lemony and soft, and wonderful with a cup of tea.
My advice to you: Don’t grease the pan. Kate said not to but I didn’t have parchment paper so I tried a little b butter spray. Didn’t ruin anything, but it made the bottom brown a whole lot more than the top. They didn’t seem in any danger whatsoever of sticking to my teflon-coated cookie sheet even without the butter, so I imagine it’d be okay to skip this precaution altogether.