- 50
- 40 mins
- 165 mins
Ingredients
- 2 1/2 cups Gold Medal™ all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/4 cups granulated sugar Save $
- 1/2 cup butter, softened
- 1/3 cup whole milk ricotta cheese (from 15-oz container)
- 2 teaspoons grated lemon peel
- 2 eggs
- 1 teaspoon vanilla
- Frosting
- 2 1/4 cups powdered sugar Save $
- 3 to 4 tablespoons lemon juice
- Betty Crocker™ gel food colors, as desired
- Betty Crocker™ candy sprinkles, as desired
- Ricotta cookies with lemon are a traditional Italian Christmas dessert.
- Whole milk ricotta is recommended for success of this recipe.
- For even baking, make sure cookies are the same shape and size.
Preparation
Step 1
1
Heat oven to 350°F. In small bowl, stir flour, baking powder and salt.
2
In large bowl, beat granulated sugar, softened butter, ricotta cheese and lemon peel with electric mixer on medium speed about 1 minute or until fluffy; scrape side of bowl. Beat in eggs, one at a time, just until smooth. Stir in vanilla. On low speed, beat flour mixture into sugar mixture until well blended. Cover and refrigerate 30 minutes.
3
Using floured fingers, shape dough into 54 (1-inch) balls; place 2 inches apart on ungreased cookie sheets. Bake 9 to 11 minutes or until set but not brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
4
In small bowl, beat powdered sugar and 3 tablespoons lemon juice with spoon until smooth and spreadable. If frosting is too stiff to spread, add additional lemon juice, 1 teaspoon at a time. Tint with food color. Using knife, spread 1/2 teaspoon frosting on each cooled cookie; immediately top with sprinkles. Let stand about 30 minutes or until frosting is set. Store covered in airtight container at room temperature.
Ricotta cookies with lemon are a traditional Italian Christmas dessert.
Whole milk ricotta is recommended for success of this recipe.
For even baking, make sure cookies are the same shape and size.