LEMON ITALIAN RICOTTA COOKIES
We love these cookies at Christmas time, but they are delicious anytime of the year! This makes enough to share (6 to 6 1/2 doz.), so go ahead, indulge and treat your friends!
- 2 cups sugar
- 1 cup butter, softened
- 1 pound (16 oz.) ricotta cheese (whole milk, such as Galbani)
- 2 tablespoons vanilla extract
- 1 tablespoon lemon juice
- zest of one lemon
- 2 room temp. Large eggs
- 4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tsp. Salt
For the Icing:
- 2 cups powder sugar
- 3 tablespoons lemon juice
- Christmas sprinkles for decorating
- Zest of two lemons for decorating (optional)
Preheat oven to 350 degrees. In large bowl, with mixer at low speed, beat sugar and butter until blended. Increase speed to high; beat until light and fluffy, about 5 minutes.
At Medium speed, beat in ricotta, vanilla, lemon juice, and eggs until well combined.
Reduce speed to low and add flour, baking powder, salt, and lemon zest. Beat until dough forms. It will be sticky!
Use a one inch melon scooper to scoop dough and then drop the dough onto large cookie sheet covered with a silicone mat or parchment paper. Drop about 1 1/2 inches apart.
Bake about 15 minutes or until cookies are very lightly golden. Cookies will be soft. Take out of the oven and cool on cookie sheet about 15 minutes, then move to a cooling rack until cooled. Repeat process until all cookies are baked.
In small bowl, stir powdered sugar and lemon juice until smooth. With small teaspoon, spread icing on cookies. Use the back of the spoon to gently spread the icing. Decorate with Christmas Sprinkles (add a few specs of lemon zest to each cookie at this time also, if you like). (Do not wait too long to add sprinkles, they will not stick, do it in batches). Set cookies aside to allow icing to dry completely (about 2 hours).
(Store the cookies in an airtight container. The cookies do not need to be refrigerated. For best results frost them the night before serving.)
Makes 6-6 1/2 dozen.