Lemon Glazed Lemon Ricotta Cookies

20
Servings
20m
Prep Time
15m
Cook Time
35m
Ready In


"These are great to make any time seeing that lemon is the star which is synonymous with Spring/Summer, but hey, we all know it is served on countless Italian Christmas tables."

Original recipe yields 20 servings
OK
  • FOR GLAZE

Nutritional

  • Serving Size: 1 (127.6 g)
  • Calories 335.1
  • Total Fat - 11 g
  • Saturated Fat - 6.2 g
  • Cholesterol - 114.5 mg
  • Sodium - 324.9 mg
  • Total Carbohydrate - 49.9 g
  • Dietary Fiber - 1.1 g
  • Sugars - 35.8 g
  • Protein - 10.8 g
  • Calcium - 233.6 mg
  • Iron - 0.8 mg
  • Vitamin C - 13.3 mg
  • Thiamin - 0 mg

Step 1

Preheat the oven to 375 degrees F.

FOR THE COOKIES


Step 2

In a medium bowl combine the flour, baking powder, and salt. Set aside.

Step 3

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.

Step 4

Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

FOR THE GLAZE


Step 5

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. Pack the cookies into a decorative container.

Step 6

Makes about 44 cookies

Tips & Variations


No special items needed.

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