Name: Lemon Ricotta Cookies
Prep time: 20 min
Cook time: 20 min
Yield: 3
Ingredients: 1/2 cup butter, softened -; 2 cups sugar -; 2 large eggs, room temperature, lightly beaten -; 1 carton (15 ounces) ricotta cheese -; 3 tablespoons lemon juice -; 1 tablespoon grated lemon zest -; 2-1/2 cups all-purpose flour -; 1 teaspoon baking powder -; 3/4 teaspoon salt -; Frosting: -; 1-1/2 cups confectioners' sugar -; 3 tablespoons lemon juice -; 2 teaspoons grated lemon zest -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Lemon Ricotta Cookies

1. 1/2 cup butter, softened -

2. 2 cups sugar -

3. 2 large eggs, room temperature, lightly beaten -

4. 1 carton (15 ounces) ricotta cheese -

5. 3 tablespoons lemon juice -

6. 1 tablespoon grated lemon zest -

7. 2-1/2 cups all-purpose flour -

8. 1 teaspoon baking powder -

9. 3/4 teaspoon salt -

10. Frosting: -

11. 1-1/2 cups confectioners' sugar -

12. 3 tablespoons lemon juice -

13. 2 teaspoons grated lemon zest -

How to cook deliciously - Lemon Ricotta Cookies

1. Stage

Preheat the oven to 375°F. Cream the butter and sugar for about five minutes in a large bowl. Beat in the eggs, ricotta, lemon juice and lemon zest. Combine the flour, baking powder and some salt in another bowl. Gradually add the dry mixture to the ricotta mixture and combine everything well.

2. Stage

Grease a couple of baking sheets. Scoop up heaping tablespoons of batter and drop them onto the baking sheets with about 3 inches between each drop of batter. (Yes, you do want 3 inches between each.) Bake the cookies for 10 to 12 minutes, until the cookies have become lightly browned. Let the cookies cool on the baking sheets for two minutes, and then move the cookies to a wire rack to cool down completely.

3. Stage

Combine the confectioners' sugar, lemon juice and lemon zest in a small bowl, and spoon the mixture on top of the cooled cookies.