Weather: yay for sunshine and open commercial salmon fishing today
What I’m listening to: Home, Phillip Phillips
Ok, here’s the scoop. I very rarely like a “cakey” cookie. If anyone describes a cookie as cakey, my gut reaction is to look for the nearest exit. If I wanted cake, I’d eat cake, not a cookie. I’m a chewy, gooey cookie person all the way. So you may be wondering why I’m showing you pictures and a recipe for a cookie that is on the fluffier end of the cookie spectrum. I hate to admit it, but it’s because they’re pretty great.
I came upon this recipe while dreaming up ways to use the leftover ricotta I had on hand from my Grilled Zucchini Lasagna. The ricotta does something special to these cookies that is difficult to describe – they have a certain lightness and airiness to them. And yet, they’re ever-so-slightly chewy too.
Then there’s this wonderfully tart and sweet lemon glaze over the top of these delicate cookies. They’re just downright addictive. It’s the ideal summer cookie when you want something sweet and refreshing, but not too rich and decadent. Make them… pretty please… with lemon glaze on top.