Holy Ricotta! These cookies are SMOKIN' good!

Whodathunkit?! Cookies with cheese, lemon and rosemary! Thank you Giada DiLaurentis! Not only is she smokin' hot, but she is a fantastic Italian cook. How DOES she stay rail thin? bitch.

This recipe is adapted from one of her recipes. It didn't call for rosemary OR the extra lemon zest. I have a really hard time following recipes EXACTLY... I think it's due to may innate need to defy authority. Yeah, SCREW YOU DiLaurentis! Take THAT!

I get lonely cooking alone, so I brought my companion to cook with me. I would like to introduce you to my friend, Zinfandel. She's a bit shy. Give her time...

For the cookies:

2 1/2 cups all-purpose flour

1 tsp of baking powder

1 tsp salt

1 stick of softened, unsalted buttah

2 cups o sugar

2 eggs

1 (15 oz) container whole milk ricotta cheese

3 tbsp lemon juice

1 1/2 lemon zest

AND

1 tbsp finely chopped, FRESH rosemary

As you can tell from this pic, I hadn't gone to the store to get one of the ingredients. You win a gold star if you can guess which ingredient is missing.

GLAZE:

1 1/2 cups sifted powdered sugar

3 tbsp lemon juice

1 1/2 lemon zest

Preheat your oven to 375.

Combine your flour, baking powder and salt in a bowl... not that one, it's ugly. Get the other one and dump in and set aside. We'll have our way with that flour mixture in a bit. ROWR. See?!?! Zinfandel is already making her way out of shyness... good girl!

In a large bowl combine buttah and sugar. OMG! Did you hear what buttah sang? Buttah was singing, "Pour Some Sugar on Me"! Dirty, buttah, dirty! Using and electric mixer beat the snot outta the buttah and sugar until light and fluffy, about 3 minutes. Add 1 egg at a time, beating after each one 'til it's incorporated. Add your ricotta cheese, rosemary, lemon juice and zest. Beat to combine. Now it's time to stir in our dry ingredients.

Line 2 baking sheets w/ parchment paper. Spoon the dough (1 tbsp per cookie) onto the baking sheets. Bake for 15 to 20 minutes, until a little golden around the edges. Remove from the oven and let the cookies cool on a cooling rack for about 20 minutes.

Glaze (gimme summa that sweet, that nasty, that gooshy stuff):

Whisk the powdered sugar, lemon juice and zest in a small bowl until smooth.

Spoon a 1/2 tsp onto each cookie and spread around with the back of the spoon. Let it get hard over a couple of hours... That's what she said... BBWAAAHH HA HA HA HA HAAAAA

What was that, Zinny? You wanna what? *gasp* Well... but... what would the kids think? A-a-and my husband! I could NEV... mmmm... okay... I guess just this one time... we all dabble now and then, right? Dirty girl.