LEMON RICOTTA COOKIES
Source of Recipe
Pat T
List of Ingredients
LEMON RICOTTA COOKIES
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
2 eggs
15 oz. whole milk ricotta cheese
1/2 tsp. lemon extract
3 Tblsp. lemon zest, freshly grated
1 Tblsp. Meyer lemon juice (I used regular lemon juice)
2 1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. salt
Glaze:
6 Tblsp. (3/4 stick) unsalted butter
3 cups confectioners’ sugar
3 to 4 Tblsp. lemon juice
Preheat oven to 350° F. Line baking sheets with parchment paper. Combine butter and sugar in bowl; beat with an electric mixer until light and fluffy. Add eggs, ricotta, lemon extract, zest and juice; blend well. Add 1 cup flour, baking powder and salt; blend to combine. Add remaining flour in two parts, blending to combine, until a dough forms.
Drop by rounded Tblsp. 2 inches apart onto baking sheets. Bake 12 to 15 minutes or until very light golden. Let cookies rest on baking sheet for a few minutes and transfer to wire cooling rack. While cookies cool, prepare glaze by creaming together butter and sugar. Continue to mix, gradually adding juice until desired consistency. Decorate cooled cookies adding decorating sugar, if desired, before icing sets. Yield: 4 dozen cookies.
Posted by wizardnm (Nancy) at the ths.com Cooking Forum.
Recipe
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