Lemon Ricotta Cookies with Lemon Glaze {Cookbook of the Month }

Lemon Ricotta Cookies with Lemon Glaze {Cookbook of the Month } takes around 1 hour from beginning to end. For 12 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. One portion of this dish contains around 2g of protein, 2g of fat, and a total of 98 calories. This recipe serves 48. This recipe from Taste and Tell Blog requires granulated sugar, unsalted butter, lemon juice, and salt. 3803 people were impressed by this recipe. It is a good option if you're following a lacto ovo vegetarian diet. With a spoonacular score of 5%, this dish is very bad (but still fixable). Lemon Ricotta Cookies with Lemon Glaze, Lemon Cheesecake {Cookbook of the Month }, and Ricotta Beignets with Lemon-Cardamom Sugar and Lemon Glaze are very similar to this recipe.

Servings: 48

Preparation duration: 15 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 375F.In a medium bowl combine the flour, baking powder, and salt. Set aside.In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.Line 2 baking sheets with parchment paper. Spoon the dough (about 1 tablespoon for each cookie) onto the baking sheets. Bake for 10 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours.

 

Step by step:

1. Preheat the oven to 375F.In a medium bowl combine the flour, baking powder, and salt. Set aside.In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes.

2. Add the eggs, 1 at a time, beating until incorporated.

3. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.Line 2 baking sheets with parchment paper. Spoon the dough (about 1 tablespoon for each cookie) onto the baking sheets.

4. Bake for 10 minutes, until slightly golden at the edges.

5. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

6. Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread.

7. Let the glaze harden for about 2 hours.

Nutrition Information:

covered percent of daily need