Here is my recipe for the Lemon Ricotta Cookies as promised before I went off on Buongiorno!

These are very simple cookies that you will keep popping in your mouth they are so good! They are light and cake-y which I don’t always like in a cookie but with these it’s a whole different level of cake!

1 cup butter
1 cup sugar (this is cut down from 1 1/2 cups from original recipe)
3 eggs
2 tsp vanilla
1 tsp lemon zest
1 cup ricotta
4 cups flour
2 tsp baking powder
1 tsp salt

powdered sugar
milk or water
lemon juice/zest/extract
sprinkles (non pareils)

Cream butter and sugar and eggs.
Add flavors and ricotta.
Add dry ingredients that have been mixed together.

Dough should come together but will still be a bit sticky.
Roll dough into 1 inch balls. They really puff up so I usually flatten the balls into little disks. They don’t spread much so you can easily get 18 on a cookie sheet!
Cook at 350 for 12 minutes. (only bottoms should be golden-tops will still be pretty white)

To make glaze start with a cup or so of powdered sugar then add flavoring… either fresh lemon juice (from the lemon you got the zest from! or add some zest or some lemon extract)
Then add just enough milk or even water until it’s a glaze. You don’t want it too runny yet not as thick as icing! It will be drippy but not watery. I hope that is a good enough description! haha!

When cookies are done let cool enough to handle then dip in glaze. Only glaze 4-6 at a time then top with sprinkles. If you glaze too many at a time, the glaze will dry and the sprinkles won’t stick!

Let glaze dry completely before putting in tins or containers. You need to put these in something so you can hide them easier. If you leave them on a plate they will be gone before you turn around!

Every time I pass on this recipe, everyone complains that there are never enough! This recipe makes a good 4 trays at least (50 + cookies!)… and I ALWAYS double it!


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