Lemon Ricotta Cookies

This delicate delicious cookie is a tradition brought to all of us from Italy, I hope you all enjoy it as mush as my family and customers have.  I long for delicious lemon cookies to go along with a cup of tea, but no matter what you have along with it, you and your family will always come back for more.  

Lemon Ricotta Cookies

March 15, 2018
: 36
: 15 min
: 15 min
: 30 min
: Easy

A delightful Italian traditional lemon cookie that can be enjoyed by everyone.

Ingredients
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 stick unsalted butter, softened
  • 2 cups sugar
  • 2 eggs
  • 1 (15-ounce) container whole milk ricotta cheese
  • 3 tablespoons lemon juice
  • 1 lemon, zested
  • Glaze:
  • 1 1/2 cups powdered sugar
  • 3 tablespoons lemon juice
  • 1 lemon, zested
Directions
  • Step 1 Preheat the oven to 375 degrees F.
  • Step 2 Cookies:
  • Step 3 In a medium bowl combine the flour, baking powder, and salt. Set aside.
  • Step 4 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.
  • Step 5 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.
  • Step 6 Glaze
  • Step 7 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. .


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