LEMONY ALMOND-RICOTTA COOKIES
These cookies are a pillowy mouthful of lemony almond goodness. One any Italian nonna would be proud of!
Provided by thedailygourmet
Categories World Cuisine Recipes European Italian
Time 1h5m
Yield 36
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Beat sugar and butter in a large bowl with an electric mixer on low speed until blended. Increase speed to high and beat until light and fluffy, about 5 minutes. Beat in ricotta cheese, lemon juice, almond extract, lemon zest, and egg on medium speed until well combined. Reduce speed to low. Add flour, baking powder, and salt; beat slowly until a dough forms.
- Drop dough about 2 inches apart onto the prepared baking sheet using a cookie scoop.
- Bake in the preheated oven until cookies are very lightly golden but still soft, 12 to 15 minutes. Remove from oven, transfer to a wire rack, and cool completely before icing, about 30 minutes.
- Stir powdered sugar and lemon juice together in a small bowl to make a smooth icing. Drizzle icing onto the cookies. Set cookies aside to allow icing to dry completely.
Nutrition Facts : Calories 79.7 calories, Carbohydrate 12.8 g, Cholesterol 11.9 mg, Fat 2.8 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 1.7 g, Sodium 55.1 mg, Sugar 7.3 g
LEMON RICOTTA COOKIES WITH LEMON GLAZE
Make and share this Lemon Ricotta Cookies With Lemon Glaze recipe from Food.com.
Provided by Crystal B.
Categories Drop Cookies
Time 30m
Yield 44 Cookies
Number Of Ingredients 12
Steps:
- In medium bowl combine flour, baking powder, and salt. Set aside. In a large bowl cominbe the butter and sugar. Using an electric mixer beat butter and sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, beating until incorporated. Add the ricotta cheese, lemon juice and lemon zest. Beat to combine. Stir in dry ingredients.
- Line 2 baking sheets with parchment paper. Spoon the dough (about 2 TBSP) onto the baking sheets. Pre-heat oven to 375 degrees. Bake for about 15 minutes, until slightly golden at the edges. Remove from oven and let cookies cool one minute on sheets then transfer to cooling rack.
- Glaze: Combine all ingredients till smooth. Dip cookies in glaze. Let glaze harden. Pack cookies in air-tight container.
- They will not last long !
- ENJOY.
Nutrition Facts : Calories 116.7, Fat 3.7, SaturatedFat 2.2, Cholesterol 19.1, Sodium 73.4, Carbohydrate 19.1, Fiber 0.2, Sugar 13.2, Protein 2.2
LEMON RICOTTA COOKIES WITH LEMON GLAZE
More cakey than crispy, these ladylike little tea cakes puff up as they bake, almost like little muffin tops. The lemon glaze on top adds a tart, crunchy layer.
Yield makes 44 cookies
Number Of Ingredients 12
Steps:
- Preheat the oven to 375°F.
- In a medium bowl, combine the flour, baking powder, and salt. Set aside.
- In a large bowl, using an electric mixer, beat the butter and granulated sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon zest, and lemon juice and beat to combine. Stir in the dry ingredients.
- Line 2 baking sheets with parchment paper. Spoon the dough onto the baking sheets using about 2 tablespoons for each cookie. 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.
- While they cool, combine the confectioners' sugar, lemon zest, and lemon juice in a small bowl and stir until smooth. Spoon about 1/2 teaspoon of the glaze onto each cooled cookie and use the back of the spoon to spread it to the edges. Let the glaze harden for about 2 hours. Pack the cookies in an airtight container.
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