Lemon Ricotta Cookies

Lemon Ricotta Cookies

Yield: 4 dozen cookies

Ingredients

Cookies

  • 15 ounces ricotta cheese
  • 2 sticks unsalted butter, at room temperature
  • 2 cups granulated sugar
  • 2 teaspoons vanilla extract
  • 2 eggs
  • Pinch of salt
  • 4 cups all-purpose flour
  • 1 heaping teaspoon baking soda
  • 2 tablespoons lemon peel, finely grated

Glaze

  • 1 cup confectioners' sugar
  • Juice and zest of 1 lemon (zest is optional)

Instructions

  1. Heat oven to 350 degrees F.

Cookies

  1. Combine ricotta, butter, sugar, vanilla extract, eggs and salt in a large bowl with a mixer on low speed.
  2. Slowly add the flour and baking soda to the mixture. Once dry ingredients are incorporated, add the lemon peel.
  3. Spoon teaspoon-size dough balls onto greased cookie sheets.
  4. Bake for 10 minutes, rotating the cookie sheet halfway through.
  5. Remove from oven and cool on a cookie rack.

Glaze

  1. Mix confectioners' sugar, juice and zest (optional). Brush on top of the cookies when cooled.

Notes

Adding ricotta cheese to cookies ensures that they stay soft and fluffy.

Photo credit: htomren on VisualHunt.com