Lemon Ricotta Cookies

Hi All,

I'm at it again. I've been cooking lots and as always trying new recipes, but just not posting. I hope to start posting again weekly with yummy easy recipes made from scratch.

This is a favorite recipe. I adapted it from Family Circle Recipe. J was very skeptical but she became a believer after eating them and then making them herself.

Preheat the oven to 350.

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt

Mix the dry ingredients together in a small bowl or on a sheet or waxed paper.

1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar

Cream the butter and granulated sugar together using a hand mixer or a standing mixer until creamy. (You can also do this by hand, it just takes a bit of elbow grease.)

1 egg
1 cup ricotta
1 teaspoon vanilla
finely grated peel (yellow part only) of one lemon

Add egg, ricotta, vanilla and lemon peel. You can grate the lemon on the finest side of a box grater. Mix until combined. Add the flour mixter and beat until blended. Use two teaspoons and drop onto a greased or parchment covered cookie sheets. Bake for about 14 minutes, until the bottoms are browned and the tops are lightly browned around the edges. Let cool a bit before using a spatula to remove to a cooling rack.

2 cups confectioners' sugar
Juice from one lemon

While you bake the cookies, prepare the glaze. Mix together the confectioners' sugar and lemon juice. If the glaze is too thick you can add a bit of milk until the glaze is thin enough. When the cookies are cool, turn the cookies over and dip the tops into the glaze, set back on the cooling racks where the glaze will harden.

These are perfect with tea. They aren't too hard, you just need to allow enough time for the cookies to cool so you can glaze them and then you have to wait for the glaze to harden. I hope you'll try them!

Hugs,
Mamekosan