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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Ricotta Lemon Cookies Recipe

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This recipe for Ricotta Lemon Cookies is from The LC Ahl Family Cookbook Project, 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:  
Ingredients

1 1/2 cups of all purpose flour
2/3 cups of sugar
2 tsp. vanilla extract
1/2 envelope of Pandegliangeli or baking powder
1/4 tsp salt
1 egg
1/3 cup unsalted butter, softened to room temperature
1/2 cup of whole milk ricotta cheese
zest of 1 lemon

For Glaze:

1 cup of confectioner sugar
juice of lemon we zested as needed
Directions:
Directions:
Preheat oven to 375º. Line a few baking sheets with parchment paper and set aside

In the bowl of a standing mixer fitted with a paddle attachment, cream together the sugar and butter. Add the eggs, ricotta and lemon zest and continue to mix until combined.

In a small bowl, stir together the flour, baking powder, vanilla and salt and add it to the ricotta mixture

Mix everything together until a dough forms.

Using a small ice cream scoop, scoop out your cookie dough on your prepared baking sheets making sure to place them a few inches apart.

Bake the cookies for 4 to 16 minutes or until golden brown on the edges and at the bottom. Allow them to cook completely on a wire rack before glazing.

To make the glaze, whisk together the powder sugar with enough lemon juice to get a nice runny but yet still thick consistency. Start with the juice of 1/2 of the lemon and using a bit more at little bit at a time or until you've achieved the right consistency.
Number Of Servings:
Number Of Servings:
12+
Preparation Time:
Preparation Time:
10 min
Personal Notes:
Personal Notes:
It's Italian!!

 

 

 

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