- 3
- 15 mins
- 60 mins
Ingredients
- 2-1.2 c flour
- 1 t baking powder
- 1/2 t baking soda
- 1/2 t salt
- 1-1/3 c sugar
- 1/2 c unsalted butter, softened
- 2 eggs
- 1 T vanilla
- 1/2 c ricotta cheese
- 1-8 oz. sour cream
- 1 c prepared lemon curd
Preparation
Step 1
Preheat oven to 375. Whisk together flour, baking powder, baking soda and salt. Beat sugar and butter in stand mixer on medium speed until well blended, about 1 minute. Add eggs and vanilla and beat about 30 seconds. Add ricotta and sour cream; beat on low speed and scrape sides of bowl. Add half the flour mixture to the sugar mixture and beat on low speed and scrape the sides of the bowl. Add remaining flour mixture, beat on medium for about 10 seconds.
Drop 1 ounce dollops (about 2 T) of prepared batter , spaced 2" apart, onto 2 baking sheets covered with parchment paper. Bake for 12 minutes, rotating baking sheets front to back half way through and remove from oven.
Using back of teaspoon, make a deep indentation on the top of each warm cookie. Return to oven and bake until edges are brown, about 2 minutes. Remove from oven, cool completely , about 30 minutes. Spoon lemon curd evenly into indentations of cooled cookies.