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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Nonna’s Lemon Lavender Ricotta Cookies Recipe

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This recipe for Nonna’s Lemon Lavender Ricotta Cookies is from I AM cooking: - in the kitchen with the MSR family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ c unsalted butter, softened
1 c sugar
2 large eggs
1 tsp vanilla extract
1 tsp lemon extract, preferably alcohol free
½ tsp lavender extract (optional)
8 oz. ricotta cheese
2 tsp lemon zest
2 c all-purpose flour
½ tsp baking soda
¼ tsp salt

Icing:
3 Tbsp softened butter
2 c powdered sugar
½ tsp vanilla extract
1 tsp lemon zest
½ tsp lemon extract, preferably alcohol free
½ tsp lavender extract (optional)
2 Tbsp milk
Directions:
Directions:
Preheat oven to 350 F. Line cookie sheets with parchment paper.

Cream butter and sugar together with hand mixer. Beat in 1 egg at a time, then add extracts, zest and ricotta cheese.

Mix flour, baking soda and salt in a bowl and whisk until combined.

Gradually stir dry ingredients into wet ingredients.

Drop by rounded teaspoonful 2” apart on parchment lined baking sheets. Bake for 8-10 minutes until edges are golden.

Icing: Cream butter and sugar, beat in extracts, zest and milk. Add water ½ teaspoon at a time if icing is too thick. Icing should be consistency of a thick yogurt. Frost cooled cookies. Yields about 30 cookies.
Personal Notes:
Personal Notes:
This is my grandmother’s ricotta cookie. It is my most requested cookie recipe. You won’t be able to eat just one!

 

 

 

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