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
Preheat oven to 375 F. Line 2 cookie sheets with parchment paper.
In a medium bowl, stir together the flour, baking powder, baking soda and salt. Set aside.
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.
Add the flour mixture into the ricotta mixture and stir until combined.
Place the dough by spoonfuls onto the parchment paper. Bake for 15 minutes or until the edges are beginning to brown. Let cool completely.
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.
Store the cookies in an airtight container (I prefer to keep them in the fridge).