Ricotta Lemon Cookies with lemon glaze

(from maude’s recipe box)

Don’t use air bake cookie tins. Use heaviest cookie tins. Cook on parchment paper

Source: Giada

Categories: cookies

Ingredients

  • 2 1/2 C all purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 stick unsalted butter, softened
  • 2 C sugar
  • 2 eggs
  • 1-15 ounce container WHOLE MILK ricotta
  • 4 T lemon juice-can even add more-recipe calls for 3 T lemon juice
  • Lemon zest- recipe calls for zest of 1 lemon- I used zest of 2 lemons
  • GLAZE
  • 1 1/2 C powdered sugar
  • Lemon juice- Recipe calls for 3 T but I used 4
  • Lemon zest-Of at least 1 lemon
  • I DOUBLED GLAZE FOR 1 BATCH
  • Seen recipes with dried cranberries on top, cocoanut, slivered toasted almonds

Directions

  1. Oven 375 Bake 15 minutes

  2. Sift flour, baking powder and salt-set aside

  3. In large bowl combine butter and sugar and whip at least 3 minutes until fluffy

  4. Add eggs- one at a time and beat

  5. Add ricotta, lemon juice and lemon zest and beat to combine

  6. Stir in flour to batter

  7. Place on cookie tins WITH PARCHMENT PAPER

  8. Bake cookies until slightly golden on edges. Use maybe 1 1/2 T batter per cookie. Don’t make too big

  9. After cookies are baked, let cool 20 minutes and then glaze

  10. To make glaze, combine powdered sugar, lemon juice and lemon zest in a bowl and stir until smooth Ice

  11. Let set out 2 hours

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