Meyer Lemon Ricotta Cookies

Meyer Lemon Ricotta Cookies

prep time

minutes
cook time

minute
servings
4
dozen

Ingredients

















Cooking Instructions

1

Heat oven to 350°F and line baking sheets with parchment paper.


2

Combine butter and sugar in bowl; cream together until light and fluffy. Add eggs, ricotta, lemon extract (or baking oil), zest and juice; blend well.


3

Add 1 cup flour, baking powder and salt; blend to combine. Add remaining flour in two parts, blending to combine between each, until dough forms. If dough is too wet, add additional 1 or 2 tablespoons flour.


4

Drop by rounded tablespoons 2 inches apart onto baking sheets. Bake until cookie edges are very light golden, about 12 to 15 minutes. Let cookies rest on baking sheet for a few minutes and transfer to wire cooling rack.


5

While cookies cool, prepare glaze by creaming together butter and sugar. Continue to mix, gradually adding juice until desired consistency. Decorate cooled cookies adding decorating sugar, if desired, before icing sets.


*Meyer lemons are available mid-November through early spring in specialty food stores. You will need 2 to 3 medium-sized lemons. Regular lemons can be substituted.


Ingredients

















Cooking Instructions

1

Heat oven to 350°F and line baking sheets with parchment paper.


2

Combine butter and sugar in bowl; cream together until light and fluffy. Add eggs, ricotta, lemon extract (or baking oil), zest and juice; blend well.


3

Add 1 cup flour, baking powder and salt; blend to combine. Add remaining flour in two parts, blending to combine between each, until dough forms. If dough is too wet, add additional 1 or 2 tablespoons flour.


4

Drop by rounded tablespoons 2 inches apart onto baking sheets. Bake until cookie edges are very light golden, about 12 to 15 minutes. Let cookies rest on baking sheet for a few minutes and transfer to wire cooling rack.


5

While cookies cool, prepare glaze by creaming together butter and sugar. Continue to mix, gradually adding juice until desired consistency. Decorate cooled cookies adding decorating sugar, if desired, before icing sets.


*Meyer lemons are available mid-November through early spring in specialty food stores. You will need 2 to 3 medium-sized lemons. Regular lemons can be substituted.


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