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Italian Lemon Ricotta Cookies


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  • 2 eggs, slightly beaten
  • 1/2 c Ricotta cheese (Chellino's from Caputo's is the best)
  • 1 c shortening
  • 1 c sugar
  • 1 T baking powder
  • 4 c flour
  • 1/4 c half and half
  • 1/4 c Mascarpone cheese
  • 4 c powdered sugar
  • 1 t vanilla extract
  • 4 T lemon juice



Step 1

Mix first 3 ingredients for the cookie above to form a soft dough. Add remaining ingredients. Break dough into pieces that allow you to create a ball about 1.5"-2" round. Place on cookie sheet, flatten slightly to create a mounded cookie and space about 3/4 inches apart. Bake at 375F for 12-15 minutes or until lightly browned.

For the icing, whisk together the cream, Mascarpone cheese, powdered sugar and vanilla extract in a medium bowl until smooth. Dip baked cookies into icing and allow to set on the cookies before serving.


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