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Category: Cookies
Prep Time: Cook Time: Total Time:
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 and/or tangerine baking oil
3 tbsp Meyer lemon zest, freshly grated*
1 tbsp Meyer lemon juice
2 1/2 cups flour
1 tsp baking powder
1 tsp salt
Glaze:
6 tbsp unsalted butter
3 cups confectioners sugar
3 to 4 tbsp Meyer lemon juice
Decorating sugar, silver dragees (small silver balls), optional
*Meyer lemons are available mid-November through early spring in specialty food stores. You will need 2 to 3 medium-sized lemons. Regular lemons can be substituted.
Preheat oven to 350 and line baking sheets with parchment paper. Combine butter and sugar in bowl; cream together until light and fluffy. Add eggs, Ricotta, lemon extract (or baking oil), zest and 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 inches 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 minutes and transfer to wire cooling rack.
While cookies cool, prepare glaze by creaming together butter and sugar. Continue to mix, gradually adding juice until desired consistency. Decorate cooled cookies adding dragees or decorating sugar, if desired, before icing sets.
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MEYER LEMON RICOTTA COOKIES
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Category: Cookies
Prep Time: Cook Time: Total Time:
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 and/or tangerine baking oil
3 tbsp Meyer lemon zest, freshly grated*
1 tbsp Meyer lemon juice
2 1/2 cups flour
1 tsp baking powder
1 tsp salt
Glaze:
6 tbsp unsalted butter
3 cups confectioners sugar
3 to 4 tbsp Meyer lemon juice
Decorating sugar, silver dragees (small silver balls), optional
*Meyer lemons are available mid-November through early spring in specialty food stores. You will need 2 to 3 medium-sized lemons. Regular lemons can be substituted.
Preheat oven to 350 and line baking sheets with parchment paper. Combine butter and sugar in bowl; cream together until light and fluffy. Add eggs, Ricotta, lemon extract (or baking oil), zest and 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 inches 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 minutes and transfer to wire cooling rack.
While cookies cool, prepare glaze by creaming together butter and sugar. Continue to mix, gradually adding juice until desired consistency. Decorate cooled cookies adding dragees or decorating sugar, if desired, before icing sets.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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