Italian Lemon Ricotta Cookies

By á-2128

Ingredients

• 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
• ICING
• 1/4 c half and half
• 1/4 c Mascarpone cheese
• 4 c powdered sugar
• 1 t vanilla extract
• 4 T lemon juice

Preparation

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.

Mmmmmmmm!