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Italian Lemon and Ricotta Cookies Recipe

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This recipe for Italian Lemon and Ricotta Cookies is from Petrillo/O'Malley Family Cookbook, 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 cup butter, room temperature
1 3/4 cups granulated sugar
2 eggs
15 ounces ricotta cheese
2 teaspoons of lemon juice (fresh or bottle)
Pinch of salt
1 teaspoon baking powder
1 teaspoon baking soda
4 cups flour
Zest of one lemon


Glaze

1 1/2 cups powdered sugar
1/2 teaspoon lemon extract
Zest of one lemon
3–4 tablespoons milk
1/4 cup sprinkles
Directions:
Directions:

Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
In the bowl of your stand mixer fitted with the paddle attachment mix together the butter and sugar on medium speed for 2 minutes. Add in the eggs, ricotta cheese, vanilla, salt, baking powder, baking soda and mix for an additional minute until combined, scraping the sides of the bowl.

Turn the mixer to low and add in the flour, mixing until a dough forms. Portion out the dough using a medium (2 tablespoon) cookie scoop. Roll into balls and place on prepared baking sheet 2 inches apart.
Bake for 8-10 minutes until the edges are lightly golden.
Transfer to a wire rack.
In a medium bowl, whisk the powdered sugar, almond extract, and milk, together until smooth. Spoon the glaze over warm cookies or alternately, dip the cookies into the gaze, and sprinkle with colored candy sprinkles.
Notes:
Number Of Servings:
Number Of Servings:
Makes about 36 cookies.
Preparation Time:
Preparation Time:
Prep time 20 minutes

 

 

 

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