Rosemary Lemon Ricotta Cookies

• Vegetarian

• Produce

  • 1 Lemon, zest and juice ((approx. 3 tbsp.
  • 1 tbsp Rosemary, Fresh

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 2 cup All-purpose flour
  • 1/2 tsp Baking soda
  • 1 Confectioners' sugar
  • 1 cup Granulated sugar

• Dairy

  • 1/2 cup Butter, salted
  • 1 cup Ricotta cheese

Found on carriesexperimentalkitchen.com

Description

Directions

• Preheat oven to 350 degrees F. 
• In a large bowl, combine the butter and sugar and beat until smooth. 
• Add the egg, ricotta cheese, lemon zest & juice and rosemary; mix well. 
• Next, add the flour and baking soda; mix well. 
• Using a kitchen teaspoon, drop the dough onto a greased or parchment paper lined baking sheet 1 apart. Bake for 10-12 minutes until the cookies puff up and the edges turn slightly brown. Remove from oven and let cool for 5 minutes before moving to a cooling rack to cool completely. Sprinkle with confectioners sugar before eating, if desired.