I've been continuing to experiment with sourdough recipes to keep my starter going between bread baking endeavors. I had ricotta an limes that needed to be used up, so this seemed like a natural choice.

The cookies aren't overly sweet, so the intensely sweet lime glaze complements them well. That said, I probably wouldn't bother making these again. They're okay, but they're not great. I'd rather put the ingredients into something I like better. Still, it was an interesting experiment and gave me another non-bread thing to do with my starter.

Ricotta-Lime Sourdough Cookies

Slightly adapted from Epicurious

Ingredients

Dough

• 1/2 c. unsalted butter, softened
• 1 c. sugar
• 1 large egg
• 120g (100% hydration) sourdough starter
• 1 c. ricotta
• zest of 1 lime
• 1 tsp. vanilla extract
• 3 c. all-purpose flour
• 1 Tbsp. baking powder
• 1/4 tsp. coarse sea salt, ground

Glaze

• 1 1/4 c. icing (powdered/confectioners') sugar
• juice of 1 lime

Directions

Dough

1. Cream butter and sugar together until light and fluffy (3-4 minutes).
2. Beat in the egg.
3. Mix in the sourdough starter, ricotta, lime zest, and vanilla.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. Mix dry ingredients into wet until combined.
6. Cover and chill for ~1 hour.
7. Portion scoops of ~1 Tbsp. each onto a parchment-lined baking sheet.
8. Bake at 180°C (350°F) for 15-17 minutes.
9. Transfer to wire rack to cool.

Glaze

1. Sift sugar into a bowl.
2. Stir in lime juice to made a smooth glaze.
3. Spoon glaze over the cookies once they've cooled completely.