I absolutely adore the lemon ricotta cookie. It’s so zesty and tart, and sweet at the same time. After the passage of Cinco de Mayo I had a lot of limes to use up- one girl and one boy can only drink so many margaritas you know. So I embarked on a mission to use some of those limes and make something a little different. Success was mine. These cookies were served at a Mother’s Day tea at my Gram’s and had rave reviews from several ladies.
¼ cup crème fraiche
¼ cup butter, room temp
1 cup sugar
zest of 4 limes, divided
juice of 4 limes, divided
2 cups flour
½ tsp baking soda
½ tsp salt
1 cup confectioner’s sugar
- Blend butter with crème fraiche until creamy and then add the juice & zest of 2 limes and mix well
- Gradually add sugar until well blended and then add the egg. Mix very well
- Slowly stir in flour, baking soda and salt
- Drop onto a lined baking sheet and bake at 350 for about 10-12 minutes. This makes about 2 dozen
- Whisk together 1 cup confectioners sugar and the zest & juice of 2 limes. It will be syrupy. Glaze the cookies with this. If you do it while they’re hot then it will ooze down and there will be a thin glaze. If done while they’re cold, it will be thicker
Is it just me, or does anyone else think of that South Park episode now every time they hear the term crème fraiche?