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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Lemon Ricotta Cookies with Lemon Glaze Recipe

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This recipe for Lemon Ricotta Cookies with Lemon Glaze is from The Ganzer 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:  
2-1/2 c. all purpose flour
1 t. baking powder
1 t. salt
1 stick unsalted butter, softened
2 c. sugar
2 eggs
1 container whole milk ricotta (15 oz.)
3 T. fresh lemon juice
1 lemon zested



Glaze:
1-1/2 c. powdered sugar
3 T. fresh lemon juice
1 lemon zested
Directions:
Directions:
Preheat oven to 375º.

In a medium bowl combine flour, baking powder, and salt. Set aside. In a large bowl combine the butter and sugar. Beat with electric mixer until light and fluffy, about 3 min. Add the eggs one at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Best to combine. Stir in the dry ingredients. Line 2 baking sheets with parchment paper. Spoon the dough (about 2 T. per cookie) onto the baking sheets. Bake for 15 min. until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 min.

Combine the glaze ingredients shown above and stir until smooth. Spoon about 1/2 t. on each cookie using the back of the spoon to spread gently. Let the glaze harden for about 2 hours. Keep cookies loosely covered.
Number Of Servings:
Number Of Servings:
approx. 44 cookies
Preparation Time:
Preparation Time:
30 min. active - 2 hrs. resting
Personal Notes:
Personal Notes:
I usually make more of the glaze than this recipe calls for because I like lots on each one!

 

 

 

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