Thursday, March 11, 2010

Lemon Ricotta Cookies

My aunt gave me this recipe a few years ago, and I had forgotten how good they were. They're tart, soft, and feel like a perfect spring-time dessert. Unfortunately, they aren't the prettiest of cookies, since the batter is too soft to shape into nice balls, but the taste instantly makes up for that.

Lemon Ricotta Cookies
-adapted from Susie B.-

1 c. butter
2 c. sugar
2 eggs
15 oz. whole milk ricotta cheese
3 Tbsp. grated lemon zest
1 1/2 Tbs. lemon juice
2 ½ c. flour
1 tsp. baking powder
1 tsp. salt

Combine wet ingredients until light and fluffy. Gradually add dry ingredients, beating until combined.

Using a cookie scoop or two spoons, drop rounds of batter onto a greased baking sheet. Bake at 350 degrees for 12-15 minutes, until edges start to brown.

Cool completely and top with glaze and decorating sugars.

6 Tbsp. butter
3 c. powdered sugar
4-6 Tbs. lemon juice
yellow food coloring (optional)

Cream butter and sugar. Gradually add juice and beat until fluffy. Add more liquid

(NOTE: Add more liquid (lemon juice) than you would for a typical buttercream frosting. The consistency should be more substantial than a liquid glaze, but barely firm enough to spread on the cookies with a spatula.)

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