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
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Oven 375 Bake 15 minutes
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Sift flour, baking powder and salt-set aside
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In large bowl combine butter and sugar and whip at least 3 minutes until fluffy
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Add eggs- one at a time and beat
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Add ricotta, lemon juice and lemon zest and beat to combine
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Stir in flour to batter
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Place on cookie tins WITH PARCHMENT PAPER
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Bake cookies until slightly golden on edges. Use maybe 1 1/2 T batter per cookie. Don’t make too big
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After cookies are baked, let cool 20 minutes and then glaze
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To make glaze, combine powdered sugar, lemon juice and lemon zest in a bowl and stir until smooth Ice
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Let set out 2 hours