Kaitlyn Tomeny's Lemon-Ricotta Sandwich Cookies
"If you like sweet and tart flavors together, these are the cookies for you," says the kid cook of her recipe from the Masterchef Junior Cookbook
“If you like sweet and tart flavors together, these are the cookies for you,” says the kid cook of her recipe from the Masterchef Junior Cookbook
Kaitlyn Tomeny’s Lemon-Ricotta Sandwich Cookies
2½ cups all-purpose flour
1 tsp. baking powder
1 tsp. kosher salt
2 cups granulated sugar
2 cups unsalted butter, softened, divided
2 large eggs
4½ tsp. lemon zest, plus 6 tbsp. fresh juice (from 3 lemons), divided
3¼ cups powdered sugar, divided
1 tbsp. heavy cream
1 (15-oz.) container whole-milk ricotta cheese
1 vanilla bean pod, halved crosswise (reserve 1 half for another use)
1. Preheat oven to 400°. Whisk together flour, baking powder and salt in a medium bowl.
2. Beat granulated sugar and 1 cup butter with an electric stand mixer fitted with a paddle attachment on medium-high speed until fluffy, about 3 minutes. Add eggs, 1 at a time, beating on low speed until blended after each addition. Add 1½ teaspoons zest and 3 tablespoons lemon juice, and beat on low until combined. Gradually add flour mixture, beating on low speed just until blended. Drop dough by 2 tablespoonfuls 3 inches apart onto 2 parchment-paper-lined baking sheets. (You should have 32 cookies.) Bake until the edges are light golden brown, 11 to 12 minutes, swapping baking sheet positions after 8 minutes. Let cookies cool completely on the baking sheets, about 20 minutes.
3. Beat 3 cups powdered sugar and remaining 1 cup butter with electric mixer fitted with whisk attachment on medium speed until creamy, 2 to 3 minutes. Add cream and ricotta, and beat until blended, 1 to 2 minutes. Split vanilla bean in half lengthwise, and use the dull edge of the knife to scrape seeds into the ricotta mixture. Beat on low speed until blended.
4. Whisk together remaining 3 teaspoons lemon zest, 3 tablespoons lemon juice and ¼ cup powdered sugar until well-blended; brush over tops of cooled cookies. Spread about 3 tablespoons of ricotta mixture on flat side of half of cookies; top with remaining cookies. Serve immediately.
Makes: 16 sandwich cookies
Active time: 40 minutes
Total time: 1 hour, 10 minutes
Tip! Use up what you have in your pantry: “Substitute a different citrus fruit for the lemon,” suggests Tomeny. “Grapefruit, lime or orange would all be delicious!”