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á-178825

Ricotta Lemon Cookies

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44 servings.

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Ingredients

  • 15 15 15 oz Galbani Ricotta
  • 2 2 2 sticks unsalted butter at room temperature
  • 2 2 2 c sugar
  • 2 2 2 t vanilla extract
  • 2 2 2 eggs
  • Pinch Pinch of salt
  • 4 4 4 c all purpose flour
  • 1 1 t 1 heaping t baking soda
  • 2 2 2 T lemon peel, finely grated

Details

Preparation

Step 1

Preheat oven to 350. Combine Ricotta, butter, sugar, vanilla, eggs & salt in LG bowl with mixer on low speed.

Slowly add flour & baking soda to the mixture. Once dry ingredients are incorporated, add the lemon peel.

Spoon teaspoon-sized dough balls onto greased cookie sheets.

Bake for 10 min rotating the trays halfway through. Remove from oven & cool on cookie rack.

Note: These cookies are great for parties or special occasions. For a quick glaze, mix 1 cup powdered sugar with the juice & zest of 1 lemon & brush on top of cookies once cooled.

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