Lemon Ricotta Cookies
(from jerseyjenny’s recipe box)
Source: Wisconsin Cheese advertisment, December 2006
Prep time: 20 minutes
Cook time: 15 minutes
Serves 12 people
Categories: Christmas, cookies, yum
Ingredients
- 1 cup unsalted butter, softened (2 sticks)
- 2 cups granulated sugar
- 2 large eggs
- 15 ounces whole-milk Ricotta cheese
- 1/2 tsp lemon extract or 1 tsp lemon or tangerine baking oil
- 3 tablespoons freshly grated Meyer Lemon zest (or regular lemons, or oranges, or tangerines)
- 1 tablespoon Meyer Lemon juice (or regular lemons, or oranges, or tangerines)
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- FOR THE GLAZE
- 6 tablespoons (3/4 stick) unsalted butter
- 3 cups confectioner's sugar
- 3 to 4 tablespoons Meyer Lemon juice (or regular lemons, or oranges, or tangerines)
- Decorating sugar (optional)
Directions
-
Preheat oven to 350 and line baking sheets with parchment paper or silicone baking mats.
-
Combine butter and sugar in a bowl, cream together until light and fluffy.
-
Add eggs, ricotta, extract, zest, and juice, blend well.
-
Add 1 cup flour, baking powder, and salt, blend to combine.
-
Add remaining flour in 2 parts, blending to combine between each, until a dough forms.
-
Drop dough by rounded tablespoon 2 inches apart on baking sheets (cookies will spread).
-
Bake until edges are very light golden, about 12 to 15 minutes.
-
Let cookies rest on baking sheet for a few minutes and transfer to wire cooling rack.
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While cookies cool, prepare glaze by creaming together butter and sugar.
-
Continue to mix, gradually adding juice until desired consistency.
-
Decorate cooled cookies, adding dragees or decorating sugar, if desired, before icing sets.