Soft and Lemony Ricotta Cookies

• Vegetarian

• Produce

  • 1 Lemon

• Refrigerated

  • 1 Egg, large

• Condiments

  • 3 tbsp Lemon juice

• Baking & Spices

  • 2 cups All-purpose flour
  • 1/2 tsp Baking soda
  • 3 tbsp Colored sugar
  • 2 cups Confectioners' sugar
  • 1 cup Granulated sugar
  • 1/2 tsp Table salt

• Dairy

  • 8 tbsp Butter, unsalted
  • 1 tbsp Cream cheese
  • 1/2 cup Ricotta, whole or part skim

Found on justalittlebitofbacon.com

Description

Directions

• Preheat oven to 350F.
• Whisk together flour, baking soda, and salt in a medium bowl. Set aside.
• Use a mixer to cream the butter and granulated sugar until light and fluffy. Add ricotta, egg, and lemon zest and beat until thoroughly blended. On low speed, add the dry ingredients and mix until just blended. Use a large spatula to give the dough a couple of quick turns to finish mixing.
• Spoon the dough out onto cookie sheet using a teaspoon sized cookie scoop (or a teaspoon if you dont have a scoop), spacing the cookies about 2 inches apart.
• Bake for 11 minutes. Let the cookies cool on the cookie sheet for a minute and then use a spatula to transfer them to a cooling rack. Cool completely.
• To make the glaze: In a large bowl combine all the glaze ingredients and beat with a mixer until the glaze is smooth. The glaze should be thick but should easily flow from the beaters when you lift them.
• Glaze the cookies: Take each cookie and dip it top down into the glaze. Lift it out of the glaze while you twist it a little keeping it facing down to allow excess glaze to drip off. Then flip it up while trying to get the little bit of glaze that is still dripping down to fall onto the top of the cookie. While the glaze is still wet, sprinkle with a little colored sugar.

Nutrition