Last summer I bought ricotta cheese to make lasagna for the extended family. So I bought the 2 pound container. Then we ended up not making lasagna. So that ricotta cheese sat in my refrigerator until today, with its "use by" date of July 20, 2013. It appeared to have no spoilage, though, so, at the suggestion of a friend, I decided to make Lemon Ricotta Cookies. (I also had some not-so-fresh-anymore lemons that needed to be used.)
I found the same recipe at three different websites, so I decided that must be the recipe to try. Find it here, here, and here.
I made a couple of changes to the recipe. Instead of all-purpose flour, I used whole wheat flour. I had some hard white wheat flour and some soft white wheat flour. I needed a bit more, so I also used some hard red wheat flour. The recipe calls for whole milk ricotta cheese. Mine was part skim. I also made them bigger than suggested.
The cookies were easy to make and tasted very good. Even my son, who isn't particularly fond of lemon and couldn't fathom why anyone would make cookies with ricotta cheese, liked them.
I still have a pound of ricotta cheese left. Any suggestions?
lasagna!
ReplyDeleteYesterday I made a pasta casserole--kind of a cheater's lasagna-- and I didn't think about the ricotta until it was too late!
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