Lemon Ricotta Cookies with Lemon Glaze

By ctozzi

Ingredients

• 4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter or margerine, softened
• 2 cups sugar
• 2 eggs
• 1 16-ounce container whole milk ricotta cheese
• 3 tablespoons lemon juice (2 tablespoons vanilla if making vanilla)
• 1 lemon, zested
• 1 1/2 cups powdered sugar
• 3 tablespoons lemon juice (or milk if making vanilla)
• 1 lemon, zested (omit if making vanilla)

Details

Servings 44
Preparation time 15mins
Cooking time 170mins
Adapted from foodnetwork.com

Preparation

Step 1

Preheat the oven to 375 degrees F.

Cookies:

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

In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.

Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

Glaze:

Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.

Per Cookie: Calories: 113; Total Fat 3.5 grams; Saturated Fat: 2 grams; Protein: 2 grams; Total carbohydrates: 19 grams; Sugar: 13 grams Fiber: 0 grams; Cholesterol: 20 milligrams; Sodium: 76 milligrams