Savory Lemon Ricotta Cookies

• Vegetarian

• Produce

  • 2 Lemon, Zest of

• Refrigerated

  • 2 Eggs

• Condiments

  • 6 tbsp Lemon juice, freshly squeezed

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 1 tsp Baking powder
  • 1 1/2 cups Confectioners' sugar
  • 1 Glaze
  • 2 cups Granulated sugar
  • 1 tsp Salt

• Snacks

  • 1 Cookies

• Dairy

  • 1/2 cup Butter, unsalted
  • 1 (15-ounce container Whole milk ricotta cheese

Found on glennagirl.com

Description

Ingredients

• Cookies
• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• ½ cup (1 stick) unsalted butter, at room temperature
• 2 cups granulated sugar
• 2 eggs
• 1 (15-ounce) container whole-milk ricotta cheese
• Zest of one lemon
• 3 tablespoons freshly squeezed lemon juice
• Glaze
• 1 ½ cups confectioners’ sugar
• Zest of 1 lemon
• 3 tablespoons freshly squeezed lemon juice

Directions

• 1. 1. Preheat Oven to 375◦F. 2. Combine flour, baking powder, and salt in a medium bowl 3. In a large bowl, beat butter and granulated sugar until light and fluffy. Slowly beat in the eggs (1 at a time). Beat in the ricotta cheese, lemon zest, and lemon juice into the mixture. Stir the dry ingredients into the mixture to complete the cookie dough. 4. Spoon dough onto lined baking sheets, and bake for 15 minutes, or until slightly golden at the edges. Allow the cookies to rest on the baking sheet for 20 minutes. 5. Combine confectioners’ sugar, lemon zest, and lemon juice in a small bowl and stir until smooth. Spoon glaze onto the cooled cookies, and allow it to harden for about 2 hours.