The Meyer (my-er) Lemon is originally from China and thought to be a cross between a true lemon and a mandarin orange.
It has a sweeter, less acidic flavor than the more common lemon (Lisbon or Eureka are typical grocery store varieties) and a fragrant edible skin.
Meyer lemons are available from mid November through early spring in specialty food stores and some supermarkets.
You will need 2 to 3 medium-sized lemons for this recipe.
Regular lemons can be substituted.
SERVING: Makes 4 dozen cookies.
1 cup (2 sticks/8 oz./226g) unsalted butter, softened
2 cups granulated sugar
2 large eggs
15 ounces whole milk ricotta cheese
1/2 teaspoon lemon extract or 1 teaspoon lemon and/or tangerine baking oil
3 tablespoons Meyer lemon zest, freshly grated (regular lemon zest may be substituted)
1 tablespoon Meyer lemon juice (regular lemon juice may be substituted)
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
6 tablespoons (3/4 stick/3 oz./84g) unsalted butter
3 cups confectioners’ sugar
3 to 4 tablespoons Meyer lemon juice (regular lemon juice may be substituted)
Decorating sugar or silver dragees (small silver decorating balls) optional
- Preheat oven to 350 degrees F/180 degrees C and line baking sheets with parchment paper.
- Combine butter and sugar in bowl; cream together until light and fluffy.
- Add eggs, ricotta cheese, lemon extract (or baking oil), zest and juice; blend well.
- Add 1 cup flour, baking powder and salt; blend to combine.
- Add remaining flour in two parts, blending to combine between each, until a dough forms.
- Drop by rounded tablespoons 2 inches apart onto baking sheets.
- Bake until cookie edges are very light golden, about 12 to 15 minutes.
- Let cookies rest on baking sheet for a few minutes and transfer to wire cooling rack.
- While cookies cool, prepare glaze by creaming together butter and sugar.
- Continue to mix, gradually adding juice until desired consistency.
- Decorate cooled cookies adding dragees or decorating sugar, if desired, before icing sets.