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"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Lemon Ricotta Cookies with Lemon Glaze Recipe

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This recipe for Lemon Ricotta Cookies with Lemon Glaze is from Venturino 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:  
*parchment paper*
2½ cups all-purpose flour
1 tsp baking powder
1 tsp salt
1 stick (half cup) of unsalted butter, softened
2 cups sugar
2 large eggs
1 (15oz.) container of whole milk ricotta cheese
3 tbs. FRESH lemon juice
Grated zest from one lemon (or more based on preference)


Glaze ingredients:
1½ cups powdered sugar
3 tbs fresh lemon juice
grated zest from one lemon
Directions:
Directions:
Heat oven to 375º
Line 2 baking sheets with parchment paper

Cookie directions:
In a medium bowl, combine the flour, baking powder and salt. Set aside.

In a large bowl, combine butter and sugar. Using an electric mixer, beat mixture until light and fluffy, about 3 minutes.

Add eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice nd lemon zest and beat to combine.

Stir in the dry ingredients. Spoon about 2 tbs dough for each cookie onto prepared baking sheets.


Bake 15 minutes, until slightly golden at the edges.

Remove from oven and let cookies rest on baking sheets for 20 more minutes


Glaze:
In a small bowl, combine powdered sugar, lemon juice and zest; stir until smooth

Spoon about 1/2 tsp. onto each cookie, and use back of the spoon to gently spread.

Let the glaze harden about 2 hours.
Number Of Servings:
Number Of Servings:
44
Preparation Time:
Preparation Time:
no clue
Personal Notes:
Personal Notes:
This recipe was on the side of Marc's Dad's (Tony Pascucci) refrigerator for all 7 years that I knew him. I finally took a picture of the recipe one day and made the cookies...and they were amazing! Thanks Mr. P.!

 

 

 

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