Shelly's Recipe

LEMON RICOTTA COOKIES

Category: Cookies

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

Glaze
6 tbsp unsalted butter
3 cups confectioners sugar
3 to 4 tbsp lemon juice
Decorating sugar, silver dragees (small silver balls), optional

Preheat oven to 350 and line baking sheets with parchment paper. Combine 1 cup softened butter and granulated sugar in bowl; cream together until light and fluffy. Add eggs, Ricotta, lemon extract (or lemon baking oil), lemon zest and lemon juice; blend well.

Add 1 cup flour, baking powder and salt; blend to combine. Add remaining flour in two parts, blending to combine between each, until a dough forms. Drop by rounded tbsp, 2 inch apart onto baking sheets. Bake until cookie edges are very light golden, about 12 to 15 minutes. Let cookies rest on baking sheet for a few min. and transfer to wire cooling rack.

WHILE COOKIES COOL, PREPARE GLAZE: Cream together 6 tbsp butter and confectioners sugar. Continue to mix, gradually adding juice until desired consistency. Ice the cooled cookies and decorate by adding dragees or decorating sugar, if desired, before the icing sets.