Ever try a recipe and think, Wow, this is so good, it couldn’t possibly be better? That’s what happened to me in 2014. Then you make the recipe again, change something, and think, Whoa, I am a genius! I had my genius moment with lemon ricotta cookies, a recipe I got years ago from Theresa, my ex’s lovely first wife and all round good human.
The first time I made them I made a mistake and put in twice the amount of ricotta the recipe called for, but they were so moist and delicious, I kept the recipe that way. (Genius moment #1 – although some would call this dumb luck.)
Then I tried Pan Angeli, something I found at the Italian store. My nephew Patrick, who lived in Italy for years likes Pan Angeli and uses it in his baking sometimes, so I thought I’d try it. It’s described as a vanilla flavored leavening agent, like yeast or baking powder and the literal translation is Bread of Angels.
It took a couple of bakes to get it right. I learned that instead of substituting it for baking powder or baking soda (definite non-genius moment – proof is in the scrawny cookie on the left) I just estimated and added three small (0.5g) packets of it to my recipe and my cookies raised a skosh more than with just baking powder and soda, and were better and more flavorful. (Genius moment #2.)
These cookies are easy to make, can be frozen, and respond well to genius or dumb luck. You can make them ahead of time then, defrost and ice them when you’re ready to serve them. They’re perfect for spring, Easter, summer, or any time you want a moist, delicious, lemony cookie, or need to feel like a genius. You could also substitute oranges for the lemons if you like orange flavor better. You can make them drop cookies but their shape is better if you use an ice cream scoop. And if you can’t find Pan Angeli, they’re delicious without it, so no worries there. Below is the updated recipe.
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Cream sugar and butter. Add egg, ricotta, vanilla and orange or lemon zest. Combine the dry ingredients.
Add dry ingredients slowly to the mixing bowl with sugar, egg ricotta mixture. Once thoroughly combined, drop by tablespoon or ice cream scoop onto a parchment lined cookie sheet.
Bake 14 min. in a 350 degree oven. Move to a cooling rack and ice when cooled. (The original recipe said to ice while warm, but I like them better and they look prettier if the icing doesn't seep in too much so I let them cool.)
Mix confectioners sugar, butter, lemon juice, whipping cream and salt with a whisk. Icing should be liquid enough to drip on the cookie and have it drizzle down the sides. If not, add a bit more lemon juice and whipping cream. Drizzle icing on tops of cooled cookies. Sprinkle with decorative sprinkles immediately. Makes about 50 cookies.
4 Comments
matilda novak
April 13, 2025 at 12:05 amThese sound Wonderful (and they look darn fine as well)!
I so appreciate all you share — and forgive me for not saying so more often.
You are so gifted, and a treasure to all who know and love you….
(which, happily, obviously, and gratefully includes Me)
Fran Tunno
April 14, 2025 at 11:44 amMatilda, you so so often enough to keep a smile on my face for weeks, so no worries there! I wish you and your family a wonderful Easter! xo
JoAnn
April 8, 2025 at 9:05 amHi Fran, your cookies sound delicious !!
I don’t bake a lot but may try making them. Hope you are well,like seeing you on my email . All good here , been an up and down spring with warm days mixed with lots of chilly rainy ones. Take care and Happy , early, Easter 😍
Fran Tunno
April 8, 2025 at 12:38 pmThey’re really delicious JoAnn, a good post-Easter dinner treat. Don’t worry, it will warm up soon. Happy Early Easter to you and the family too.