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Lemon Ricotta Cookies with Lemon Glaze Recipe

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This recipe for Lemon Ricotta Cookies with Lemon Glaze, by , is from Family Cookbook 2.0, 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!

Aileen Dugan


2 C all-purpose flour
1 tsp baking powder
1 tsp salt
1 stick unsalted butter softened
2 C sugar
2 eggs
1 (15 ounce) container whole milk ricotta cheese
3 T lemon zest
1 lemon zested

1 C powdered Sugar
3 T lemon juice
1 lemon, zested

1) Preheat oven to 375 F
2) In a medium bowl combine the flour, baking powder and salt. Set aside.
3 In a large bowl combine the butter and sugar and beat until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
4) Line 2 baking sheets with parchment paper. Spoon the dough by heaping tablespoons onto the baking sheets. 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.
5) Glaze: Combine the powdered sugar, lemon juice and lemon zest in a small bowl and stir until smooth. Spoon about tsp onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack and cookies into a decorative container.

Personal Notes:
Personal Notes:
These Italian cookies are unusual enough that you rarely see them in stores but easy enough to whip up for a nice light dessert, without a lot of measuring and hassle. If you like lemon in your desserts, which we pretty much all do, these are just the ticket. Not as sweet as a lemon square, and they travel and store well. If you dont own a lemon zester yet, this recipe is reason to get one!




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