LEMON RICOTTA COOKIES


Make these cookies for yourself, someone, a party, or just because they’re delicious and easy to make.

 

 

Ingredients

15 oz.  Ricotta
2 sticks unsalted butter, at room temperature
2 cups sugar
2 tsp. vanilla extract
2 eggs
pinch of salt
4 cups all-purpose flour
1 heaping tsp. baking soda
2 Tbsp. lemon peel, finely grated

 

 

 

Directions

Preheat oven to 350 degrees F.


Combine ricotta, butter, sugar, vanilla extract, eggs, and salt in a large bowl with a mixer on low speed.


Slowly add the flour and baking soda to the mixture.

Once dry ingredients are incorporated, add the lemon peel.


Spoon teaspoon-sized dough balls onto greased cookie sheets.


Bake for 10 minutes, rotating the trays halfway through.

Remove from oven and cool on a cookie rack.


Makes 4 dozen cookies.

 

Lemon Ricotta Cookie Tips:

For a quick glaze, mix one cup powdered sugar with the juice and zest of 1 lemon and brush on the top of the cookies once cooled.


Adding ricotta cheese to cookies ensures that they stay soft and fluffy.

 

 

Source

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