Sweet and tart combine in this delicious Florida-inspired cookie from guest poster Jenna from A Savory Feast! You’ll love the texture that ricotta adds to this delicious treat.
Hello readers! I’m on vacation this week so a dear blog friend of mine, Jenna from A Savory Feast is sharing one of her local recipes. I hope you love it, you can visit her amazing blog over at http://www.asavoryfeast.com/ She always has something delicious on the go! Thank you, Jenna! – Cristina
Hi I Say Nomato readers! My name is Jenna and I blog over at A Savory Feast. I share lots of delicious recipes, kitchen tips and tricks, favorite local restaurants from my travels and more.
I was so excited when Cristina asked me to share a recipe based on where I live. I live in sunny Sarasota, Florida and absolutely love it here! The summers can be HOT, but it’s so nice living within 15 minutes of the beach and enjoying snow-less winters.
One thing you will find plenty of in Florida is citrus-flavored foods, especially desserts. Key lime pie is a big favorite here, so I created a cookie based on the flavor.
Usually I go for chocolate desserts, but during the summer I often crave fruity treats instead. There is something so refreshing about anything lime flavored on a hot day!
So with the arrival of summer here in Florida, I’ve been on a bit of a key lime kick. A couple weeks ago I shared a recipe for a decadent Key Lime Layer Cake on my blog. When Cristina asked me to share a recipe, I knew I had to keep going with the key lime theme!
If you’ve never heard of adding ricotta to cookies, have no fear! It doesn’t taste weird at all but just lends a soft, fluffy texture to the cookies.
I’d like to say a big “thank you!” to Cristina for having me today. It was a lot of fun to share a taste of my hometown with you! If you enjoyed this recipe, be sure to visit A Savory Feast or follow along to get more delicious recipes!
- 2 1/2 cups flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter (softened)
- 1 3/4 cups sugar
- 2 eggs
- 1 tablespoon freshly squeezed lime juice
- 15 oz . whole milk ricotta
- 1 teaspoon vanilla
- zest from 1 lime , divided
- 1 cup powdered sugar
- Remaining lime zest
- 1 tablespoons lime juice
- 1-3 tablespoons water
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Preheat oven to 375 F. Line 2 cookie sheets with parchment paper.
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In a medium bowl, stir together the flour, baking powder, baking soda and salt. Set aside.
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In a large mixing bowl, stir the butter and sugar until creamy (about 3 minutes). Add in the eggs, one at a time. Mix in the lime juice, ricotta, vanilla and about half of the lime zest.
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Add the flour mixture into the ricotta mixture and stir until combined.
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Place the dough by spoonfuls onto the parchment paper. Bake for 15 minutes or until the edges are beginning to brown. Let cool completely.
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Once the cookies are cooled, combine powdered sugar, remaining lime zest and lime juice in a small bowl. Stir in the water a little at a time to create a thick glaze. Spoon the glaze over the cookies and let sit until the hardened.
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Store the cookies in an airtight container (I prefer to keep them in the fridge).
