Lemon Ricotta on Ginger Cookies
A fresh lemony topping for gingersnaps
We were at Trader Joe’s recently and they were offering samples of their “baked lemon ricotta” on a holiday-shaped ginger snap. I added a blueberry for a potluck. The baked ricotta was a bit firmer than i wanted for a cookie topping, so I wanted to try a softer topping. Here is the result.
First some notes:
I made this without measuring
I tried to estimate measurements for you to have a guideline
Add small amounts of each ingredient, until you get the taste you desire
Lemon extract is potent, so start with a drop and go from there
Remember those points as you mix your first batch, and make adjustments as desired.
Now the ingredients:
1 cup Ricotta Cheese
1/4 cup Sugar or substitute
1-2 drops Lemon Extract
1 squirt Lemon Juice
20 Gingersnap Cookies
20 Blueberries
Do you need instructions? OK, here:
Blend the ricotta, sugar, extract, and lemon juice
Really, you could probably just mix it by hand. I tell myself that blending makes the ricotta smoother. You decide.
I let my topping sit in the fridge for a few hours to meld the flavors
Dollop topping onto cookies
If you have a piping bag or tube, you can make them extra fancy!
Top with a single blueberry
A few more notes:
The cookies in my photos are larger than I would like. Good old fashioned, single-bite ginger snaps would be a better size. Bite-sized is best.
I was trying for a holiday vibe with these fancy vanilla cookies
I’m afraid the blueberry was underwhelming with cookies this large
