- All-Purpose Flour
- Some Baking Powder
- Granulated Sugar
- Whole Milk
- Unsalted Butter
- Vanillla Extract
You’ll need all-purpose flour a touch of salt, granulated sugar, some unsalted butter.you’ll need some whole milk ricotta lemon vanilla no opener yangju you can also use vanilla extract in a little touch of baking powder and an egg today you also need some powdered sugar for the glaze but that’s pretty much it’s very simple and easy very basic the first thing you want to do is for your oven preheated to 375.I have a baking sheet with some parchment paper ready all right let’s get started this is so easy.I’m adding my butter I was gonna say garlic but that would be a little bit odd probably still be really delicious but we’re not making a garlic cookie and then I’m going to add in my sugar I’m just going to mix these together till they’re combined and then the meantime.
I’m going to just crack my egg and put it right in here and then what I’m going to do is I’m going to take now for this amount of dough which I’m only making a small batch.I’m only going to use half of an envelope of Panda Yan jelly which is essentially like baking powder Italian bacon cat or you can absolutely use regular baking powder but my don’t I use is this so I have it on hand so I’m using it too but I’m only going to use like a like a half a bag yeah that’s good enough.you can also use vanilla extract or vanilla paste whichever you prefer I can get this open they would be fantastic smells incredible vanilla smells unbelievable it’s like any no other vanilla yogi smell sprinkle that in and then all.I’m gonna do is mix this together just a little bit not too much that’s good enough and then since that’s ready.
I’m going to zest my whole lemon right on top of Marie cauce because it’s going to go all at the same time so might as well good enough and then we are going to keep the juice of the lemon for the glaze it’s very traditional that you make a glaze ready okay,I’m gonna add in my egg and my ricotta mixture where we got that lemon this is really good quality ricotta so if,want that you don’t want them to be hockey pucks you want them to be nice and soft and fluffy and that’s going to go for it another that’s good enough and then. I like to go in with my spatula and give everything a good mix to make sure you got you know combined do all from the bottom but itlooks good any dandy ice cream scoop and we I’m going to pluck out my be twofold dough here a few inches apart because you don’t want these to touch your anything right onto your baking sheet now.
I want to ask a question to the person who makes parchment paper why is it that it doesn’t fit a standard baking sheet can someone invent parchment paper big enough to fit a standard baking sheet please that’s good enough.I try to get as much out of that as much out of the bowl as I could these are going to go into your preheated oven to 375 for about 14 16 minutes maybe a little longer you just need to keep your eyes on them. you need them to be lightly golden brown around the edges and set at the bottom and then they need to cool completely completely before we go ahead and glaze them self Oh indigo my cookies baked for a run around 14 minutes a little less than that maybe thirteen and a half minutes.
5I’ve got some confectioners sugar and I’ve got the lemon that we zested.I’m going to juice it now I’m going to start with the juice of half a lemon and then add more depending on what the consistency is like you’re looking for a really nice runny consistency that’s not too runny because you still want to stick to the cookie so,start with a half a lemon mix it in and then add in the remaining half if,you feel like you need it really it totally depends on the weather humidity all that fun stuff.
I’m just going to add a little bit more not in the entire other half yet just a little bit time until.I get my desired consistency and that is a perfect consistency if you use up your whole let the juice of the whole lemon and you still feel like you don’t have the right consistence you start adding like a tablespoon of water at a time until you get the right amount.I ended up adding 1 tablespoon of water just to get the right consistency and it’s perfect now.I’m going to do is just going to take a little spoon and you don’t have to do this perfect this is what I’m doing I like to just go on the very top and then wherever it falls it falls that’s how you do it that’s how I was brought up doing it so that’s you know if it ain’t broke don’t fix it.
So, I’m just going to continue and glaze the rest of them last one you can see that it just drizzles down the cookie and then it kind of I don’t know I don’t know how to explain it it hardens but it’s not too thick of a layer of icing which is why it’s really important to get the right runny consistency. I’m going to go to the first cookie we iced because it’s hardened up just a little tiny bit I’m so excited mm-hmm delicious now.