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Lemon Ricotta Cookies Recipe

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This recipe for Lemon Ricotta Cookies is from Sissy Martin's Family Recipes, 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:  
Cookie:
2 ˝ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
˝ cup (1 stick) unsalted butter, at room temperature
2 cups granulated sugar
2 eggs
1 (15-ounce) container whole-milk ricotta cheese
Zest of one lemon
3 tablespoons freshly squeezed lemon juice

Glaze:
1 ˝ cups confectioners’ sugar
Zest of 1 lemon
3 tablespoons freshly squeezed lemon juice
Directions:
Directions:
Preheat the oven to 375°F. In a medium bowl, combine the flour, baking powder, and salt. Set aside.

In a large bowl, using an electric mixer, beat the butter and granulated sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon zest, and lemon juice and beat to combine. Stir in the dry ingredients.

Line the 2 baking sheets with parchment paper. Spoon the dough onto the baking sheets using 2 tablespoons for each cookie. Bake for 15 minutes until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

While they cool, combine the confectioners’ sugar, lemon zest, and lemon juice in a small bowl and stir until smooth. Spoon about ˝ teaspoon of the glaze onto each cooled cookie and use the back of the spoon to spread it to the edges. Let the glaze harden for about 2 hours. Pack the cookies in an airtight container.
Number Of Servings:
Number Of Servings:
44
Preparation Time:
Preparation Time:
depends

 

 

 

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