My parents came to DC for the 4th which was so fun! We saw lots of sights and fireworks and ate great food; lots of wonderful memories were made! On their last day here it started pouring, and we wanted to get lunch somewhere where we could drive and park without getting soaking wet. Enter the Nordstrom cafe (side note: it’s hard to eat out in a city and find connected, covered parking!) Along with some good sandwiches we indulged on their Lemon Ricotta cookies and they were sooo good. After one bite I knew I had to make them myself, and on my next trip to the grocery store I got the ingredients to do just that.
I used this recipe. I put the dough in the refrigerator for 4 hours before I froze it for 6 hours, and I baked them for 24 minutes (instead of 22). You can also freeze the dough overnight if that works better.
It made about two batches of large cookies. My biggest piece of advice is to frost all of the cookies immediately after baking the icing. If you wait at all the lemon juice starts to separate. In addition, store them in the refrigerator.
have you made any delicious cookies recently? What kind?!