My mom has a lemon cookie recipe that creates light, fluffy, delicate and lemony cookies. These are always a favorite, but they are so delicate they can be difficult to pack up if you were take them on a picnic or give as a gift. I decided to add ricotta cheese to give them a little more structure, yet still be light, fluffy and lemony.
Lemon Ricotta Cookies
- 1 1/4 cup flour
- 1/2 teaspoon baking soda
- 1/4 cup (1/2 stick) butter
- 6 tablespoons sugar
- 1 egg
- 1 cup ricotta
- Zest of 1 lemon
- 1 1/2 tablespoons lemon juice
- 1/2 teaspoon vanilla extract
- 1 cup of powdered sugar, sifted
- 1 tablespoon fresh lemon juice
- Zest of lemon
Preheat oven to 375 degrees F.
In a medium bowl, mix together flour and baking soda. Set aside. Cream together butter and sugar until fluffy 5-7 minutes.. Mix together eggs, ricotta cheese, lemon zest, lemon juice, and vanilla extract. Add to creamed butter. Mix until well combined. Add dry ingredients and mix until well combined. Chill in refrigerator for 1 hour.
Scoop cookies and place on a parchment lined baking sheet.
Bake for 20 minutes. Cool. Glaze. Allow to set 15 minutes.
For the glaze, mix together powdered sugar, lemon juice and lemon zest.
Makes 2 dozen.