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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Italian Lemon Ricotta Cookies Recipe

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This recipe for Italian Lemon Ricotta Cookies is from Leo Favorite Recipes 2018, 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 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon of ground cardamom (optional)
1 stick unsalted butter, softened
2 cups sugar
2 eggs
1 (15-ounce) container whole milk ricotta cheese
3 tablespoons lemon juice
1 lemon, zested


Glaze:
1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zested
Directions:
Directions:
Preheat the oven to 375 degrees. In a medium bowl combine the flour, baking powder, and salt. Use a whisk to mix. Set aside.. Using the Kitchenaid mixer and paddle attachment, combine the butter and the sugar, until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Do not over eat. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients. Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) 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.

Glaze: Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies in an airtight container. The longer they are in the container the more lemony they will taste.
Number Of Servings:
Number Of Servings:
About 2 dozen
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This is an Italian cookie that I love to make for your father. The lemon explodes in your mouth and there is no butter so much healthier. I added cardamom to this since it is an unexpected taste and I love it with my Fattigmand Cookies that I hope you will learn to make. You can also add pretty yellow sprinkled sugar in the middle to really make these cookies fancy.

 

 

 

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