Lemon and Ricotta Sandwich Cookies

Ricotta in biscuits? Are you sure? I am not very good at mixing savoury and sweet thing together, think chocolate pretzels....seems a weird thing to coat a savoury snack in. Too me, ricotta is that soft cheese you get in ravioli not something you mix with lemon to make a biscuit. However the new Hummingbird Bakery Book - Home Sweet Home thought different with these Lemon and Ricotta cookies.

 I changed it up a bit and decided to sandwich two of the cookies together with the filling. The reason? Just to be greedy; two cookies instead of one!

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  For the cookies:
  
  • 350g plain flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 110g unsalted butter, softened
  • 400g granulated sugar
  • 2 eggs
  • 1 (425g) container whole milk ricotta cheese
  • 3 tbsp lemon juice
  • 1 lemon, zested
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  • For the filling:
  • 300g icing sugar
  • 3 tbsp lemon juice
  • 1 lemon, zested

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  ♥ Using an electric mixer, cream 2 sticks butter with sugar until fluffy, about 2 minutes. Add ricotta, lemon zest and 2 1/2 teaspoons vanilla and beat well. 

  ♥ Beat in the eggs one at a time. Scrape the sides of the bowl down with a rubber spatula, then beat in flour, baking soda and salt. Cover dough and chill for at least 2 hours and up to a week.

  ♥ Heat oven to 180 degrees and line several cookie sheets with parchment paper or nonstick liners. Shape tablespoons of dough into balls. 

  ♥ Place 2 inches apart on baking sheets and bake until pale golden on the bottom, about 15 minutes. Let cool on wire racks

  ♥ Melt remaining tablespoon butter. Whisk icing sugar to break up any large lumps, then whisk in melted butter, lemon juice, remaining 1 1/2 teaspoons vanilla and enough milk to make a spreadable icing. 

  ♥ Spread icing on cooled cookies, sandwich together, then let set for at least 20 minutes before serving to avoid mess!

Any excuse to eat extra cookies!