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Lemon Ricotta Cookies

If you like the taste of lemon, you're in for a real treat with this cookie...
Print Recipe
Course Cookies, Dessert

Ingredients
  

Cookies

  • 1 cup butter, softened
  • 2 cups sugar
  • 2 large eggs
  • 15 oz whole milk ricotta cheese
  • 1/2 tsp lemon extract
  • 3 Tbsp freshly grated lemon zest
  • 2 Tbsp lemon juice
  • 2 1/2 cups flour, divided
  • 1 tsp baking powder
  • 1 tsp salt

Glaze

  • 3/4 stick butter
  • 3 cups powdered sugar
  • 3-4 Tbsp lemon juice
  • Decorating sugar, silver dragees (small silver balls), optional

Instructions
 

  • Preheat oven to 350 degrees.
  • Cream butter and sugar with a 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 until a dough forms.
  • Drop by rounded tablespoons 2 inches apart onto baking sheets. Bake for 12-15 minutes or until very light golden. Cool on pan 2-3 minutes. Remove cookies from pan and cool on wire racks.
  • While cookies cool, prepare glaze by creaming together butter and sugar. Continue to mix, gradually adding juice until desired consistency. Decorate cooled cookies adding dragees or decorating sugar if desired, before icing sets. Makes 4 dozen cookies. Enjoy!