So this post is taking a break from keto baking and getting back to regular baking. I stumbled across one of Sally’s recipes a few weeks back that I had never heard of before: Lemon Ricotta Cookies. Now, I love ricotta and lemon, but what business does ricotta cheese have being in a cookie?
Well, as fate would have it, I had a bunch of extra ricotta cheese in the fridge after my recent lasagna endeavors. So I went ahead and made the cookies this week. Boy am I glad I did! These are the fluffiest, lightest cookies I have ever tasted. THAT’s what business ricotta has in cookies. I still cant get over how wonderful these little guys are. I told my friend about them and she relayed that they are a traditional Italian cookie that she makes every Christmas. They have ricotta cheese in them, of course they’re Italian!
After looking through the recipe, I decided to lower the sugar content of the recipe since it also called for a sugar glaze on top of the cookies. So I cut 1/4 sugar out of the recipe. It also called for vanilla extract, almond extract, and lemon zest. However, I was out of lemons and was not venturing out into the snow just for that. So I substituted in lemon extract. Since I was already messing with the recipe, I decided to make one more change. I’ve made so many cookies lately that I’m getting tired of just vanilla extract in cookies. I looked through the other extracts in my cabinet and came across raspberry. Perfect.
So after baking, these light, fluffy cookies had a lemon raspberry flavor. The recipe suggested that you dollop a lemon glaze on top of the cookie with sliced almonds to garnish. I did not have almonds either and didn’t want to just have a plain white glaze on top of a pale cookie. So after making the lemon glaze, I added a touch of pink food coloring to give the cookies a little “pop”!
If you’ve never had or made these cookies, I seriously suggest that you get on it. Also, after tasting ricotta in a cookie, it got my brain moving in savory direction. Like almost in the direction of a savory scone. And then I thought, what about a keto friendly cookie? I can substitute the sugar easily enough, but I’m not sure what flour would help achieve the “crumminess” of the cookie. And I do mean that in a good sense. I cant wait to start experimenting! If you have suggestions, let me know! -Jen