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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Lemon Ricotta Cream Filled Shortbread Cookies

on March 23, 2015

2015-03-18 20.11.25

I love #shortbread cookies, but filled with a lemon Ricotta cream, that’s just taking them to the next level of awesome. One bite into these delicious cookies and you’ll #tastethelove.  This recipe is so easy that it’s no problem to whip them up whenever you want. I like to start out by making the filling. This way it’s really cold by the time the cookies have cooled and are ready to be filled.  All it takes is whole milk Ricotta, confectioner’s sugar, better known as powdered sugar, and lemon zest. Mix this all together in a bowl.  After it’s mixed really well. cover and refrigerate for 20-30 minutes. Now here’s how to make the dough for the shortbread.

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Using a mixer fitted with the paddle, cream the room temperature butter, vanilla extract, and sugar together. Sift the flour and corn starch together into a large bowl. With a whisk, whisk the flour and corn starch together until they are well combined. Slowly add the dry ingredients to the creamed butter. once the dough  comes together, turn the mixer off. If the dough seems too dry add in 1 more tablespoon of soften butter, but only if needed. Form the dough into a ball, cover with plastic wrap and refrigerate for 20-30 minutes. Flour your surface are and roll the dough out and cut into rounds. Place them on lined baking sheets using parchment paper, and bake. Due to the size of my oven, I bake them off in batches. I just refrigerate the other trays until they’re ready to go into the oven. Let completely cool before filling them with the lemon Ricotta cream.

2015-03-18 20.11.25

Yields: 32- cookies
Inactive Prep Time: 20-30 minutes
Prep Time: 15 minutes (for rolling out the dough and cutting out the cookies)
Cook Time: 25 minutes

Ingredients:
2 sticks of soften unsalted butter, (plus 1 tablespoon if needed)
1 cup of sugar
1 tablespoon of pure vanilla extract
2 cups of all-purpose flour
1 scant cup of corn starch (scant= almost 1 cup)
1-15 ounce container of whole milk Ricotta cheese
8 ounces or 1/2 a pound of powdered sugar
zest of a lemon

Special equipment:  a sifter, and a 3 or 4 inch fluted cookie cutter
Preheat oven to 325 degrees F. Line your baking sheets with parchment paper
Directions:
Make the lemon Ricotta filling.. While making the filling, cream the butter, vanilla extract, and sugar together. After the filling is well mixed refrigerate. Next add the sifted dry ingredients to the mixer slowly. Once the dough has come together, and it’s not too dry where you don’t need to add that extra butter, dump it out onto a floured surface. Form into a round disk, wrap in plastic wrap, and refrigerate for 20-30 minutes along with the filling. Roll the dough out onto a lightly floured surface about 1/4 inch thick, using the fluted cookie cutter. Place them onto the lined baking sheets. After the cookies have baked for 25 minutes, and cooled completely, take a generous spoonful of the filling and place in on the underside of the cookie and place the other one capturing the filling in the middle. You want the tops side of the cookies to be on the top and bottom of the cookie sandwich.

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