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Lemon Ricotta Cookies

September 9, 2020
Yields1 Serving
 ½ cup butter
 1 ¼ cups sugar
 15 oz Galbani Ricotta
 1 egg at room temperature
 ½ tsp vanilla
 zest of three large lemons
 2 ½ cups flour
 ¼ tsp salt
 ½ tsp baking soda
 ½ tsp baking powder
Lemon Icing
 2 ½ cups confectioners sugar
 2 tbsp melted butter
 6 tbsp whipping cream
 7 tsp lemon juice
 pinch of salt
1

Cream sugar and butter. Add egg, ricotta, vanilla and orange or lemon zest. Combine the dry ingredients.

*When it comes to ricotta, I think Galbani is the best. It's much less gritty than others. That doesn't matter quite as much in this cookie as it does in cannoli, but I always use it. I like it best, and no, they're not paying me to say that, but they should!

2

Add dry ingredients slowly to the mixing bowl with sugar, egg ricotta mixture. Once thoroughly combined, drop by tablespoon onto an un-greased cookie sheet.

3

Bake 14 min. in a 350 degree oven. Move to a cooling rack and ice when cooled. (The original recipe said to ice while warm, but I like them better  and they look prettier if the icing doesn't seep in too much so I let them cool.)

4

Mix confectioners sugar, butter, lemon juice, whipping cream and salt with a whisk. Icing should be liquid enough to drip on the cookie and have it drizzle down the sides. If not, add a bit more lemon juice and whipping cream. Drizzle icing on tops of cooled cookies. Sprinkle with decorative sprinkles immediately. Makes about 50 cookies.

Ingredients

 ½ cup butter
 1 ¼ cups sugar
 15 oz Galbani Ricotta
 1 egg at room temperature
 ½ tsp vanilla
 zest of three large lemons
 2 ½ cups flour
 ¼ tsp salt
 ½ tsp baking soda
 ½ tsp baking powder
Lemon Icing
 2 ½ cups confectioners sugar
 2 tbsp melted butter
 6 tbsp whipping cream
 7 tsp lemon juice
 pinch of salt

Directions

1

Cream sugar and butter. Add egg, ricotta, vanilla and orange or lemon zest. Combine the dry ingredients.

*When it comes to ricotta, I think Galbani is the best. It's much less gritty than others. That doesn't matter quite as much in this cookie as it does in cannoli, but I always use it. I like it best, and no, they're not paying me to say that, but they should!

2

Add dry ingredients slowly to the mixing bowl with sugar, egg ricotta mixture. Once thoroughly combined, drop by tablespoon onto an un-greased cookie sheet.

3

Bake 14 min. in a 350 degree oven. Move to a cooling rack and ice when cooled. (The original recipe said to ice while warm, but I like them better  and they look prettier if the icing doesn't seep in too much so I let them cool.)

4

Mix confectioners sugar, butter, lemon juice, whipping cream and salt with a whisk. Icing should be liquid enough to drip on the cookie and have it drizzle down the sides. If not, add a bit more lemon juice and whipping cream. Drizzle icing on tops of cooled cookies. Sprinkle with decorative sprinkles immediately. Makes about 50 cookies.

Lemon Ricotta Cookies

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