RICOTTA LEMON COOKIES

“For some time now, 6-year-old Ben has had a hankering for lemon cookies.  When he was home sick on Friday, we had a chance to browse the Internet for a fun new lemon cookie recipe.  Stumbling across this recipe featuring ricotta cheese, I knew we had found our cookie.  These cookies are cakey and rich in lemony flavor.  A true delight to satisfy your inner lemon desires.  Feel free to add some lemon zest to the glaze, in order to add an extra lemon punch.”

½ cup Butter

2 cups Sugar

2 Eggs

15 ounces Whole Milk Ricotta Cheese

3 Tablespoons Lemon Juice

Zest of a Lemon

2½ cups Flour

1 teaspoon Baking Powder

1 teaspoon Salt

1½ cups Powdered Sugar

3 Tablespoons Lemon Juice

 

Preheat oven to 375 degrees.

Cream butter and sugar.

Mix in eggs, ricotta cheese, lemon juice, and lemon zest.

Mix in flour, baking powder, and salt.

Place tablespoons of dough on a parchment paper lined baking sheet.

Bake for 15 minutes or until you can see browning at the base of the cookie.  These cookies don’t brown on the top, so watch where the bottom edge meets the baking sheet.

Let cool.

Mix together the powdered sugar and lemon juice until they reach a drizzling consistency.

Drizzle glaze over the top of the cookies.

Let glaze completely set.

 

Makes about 50 cookies.

Revised Source:  “Lemon Ricotta Cookies with Lemon Glaze” on the Cooking Channel and courtesy of Glada De Laurentiis