Saturday, November 20, 2010

Lemon Ricotta Cookies with Lemon Glaze

I made these cookies for the Volunteer Dinner at my library and everybody loved them.

Lemon Ricotta Cookies with Lemon Glaze

2 1/2 Cups of flour
1 teaspoons baking powder
1 teaspoon salt
1 stick butter (softened)
2 cups sugar
2 eggs
1 (15 ounce) container whole milk ricotta cheese (I used low fat)
3 tablespoons lemon juice
Zest from one lemon

with a mixer beat butter and sugar until light and fluffy. Add the eggs one at a time until well mixed. Add the ricotta cheese, lemon juice, and lemon zest. Mix thoroughly and add dry ingredients. Spoon the dough onto a parchment lined cookie sheet. Bake for 15 minutes or until slightly golden at the edges. Let the cookies cool and frost with glaze.

1 1/2 cups powdered sugar
3 tablespoons lemon juice
zest from one lemon

Combine the powdered sugar, lemon juice, and lemon zest, stir until smooth. frost each cookie with 1/2 teaspoon glaze,

1 comment:

  1. A friend of mine just made these same cookies for a cookie exchange, she said everyone love them too.