Post by Portiaami on Oct 30, 2022 16:47:57 GMT
LEMON RICOTTA COOKIES WITH A LEMON GLAZE
therecipecritic.com/lemon-ricotta-cookies/
These lemon ricotta cookies are a lemon lover's dream come true! They are soft, moist, and drizzled with amazingly fresh lemon glaze.
Ingredients
2 ½ Cups All-Purpose Flour
½ Teaspoon Baking Soda
1 Teaspoon Baking Powder
1 Teaspoon Salt
½ Cup Unsalted Butter Softened
1 ¾ Cups Granulated Sugar
2 Eggs Room Temperature
15 Ounces Whole Milk Ricotta Cheese
3 Tablespoons Lemon Juice
2 Tablespoons Lemon Zest
Glaze
1 ½ Cups Powdered Sugar
3 Tablespoons Lemon Juice
1 Tablespoon Lemon Zest
Instructions
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
In a large bowl, beat together the butter and sugar until fluffy, about 5 minutes. Add the eggs one at a time, mixing each time until combined. Add the ricotta, lemon juice, and lemon zest. Beat until combined.
Add the dry ingredients to the wet ingredients and mix until just barely combined. Cover the dough and refrigerate for at least 4 hours.
Preheat the oven to 375°. Line two baking sheets with parchment. Scoop about 1 ½ tablespoons of the chilled dough onto the baking sheets, leaving about 2 inches between the cookies.
Bake for 15 minutes, until the cookies are cooked through but aren’t browning. Leave the cookies on the baking sheets for an additional 15 minutes before transferring to a cooling rack.
Glaze
In a small bowl combine the powdered sugar, lemon juice, and lemon zest until smooth.
Gently spoon about ½ teaspoon of glaze on each cookie. Let the glaze harden before serving.
therecipecritic.com/lemon-ricotta-cookies/
These lemon ricotta cookies are a lemon lover's dream come true! They are soft, moist, and drizzled with amazingly fresh lemon glaze.
Ingredients
2 ½ Cups All-Purpose Flour
½ Teaspoon Baking Soda
1 Teaspoon Baking Powder
1 Teaspoon Salt
½ Cup Unsalted Butter Softened
1 ¾ Cups Granulated Sugar
2 Eggs Room Temperature
15 Ounces Whole Milk Ricotta Cheese
3 Tablespoons Lemon Juice
2 Tablespoons Lemon Zest
Glaze
1 ½ Cups Powdered Sugar
3 Tablespoons Lemon Juice
1 Tablespoon Lemon Zest
Instructions
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
In a large bowl, beat together the butter and sugar until fluffy, about 5 minutes. Add the eggs one at a time, mixing each time until combined. Add the ricotta, lemon juice, and lemon zest. Beat until combined.
Add the dry ingredients to the wet ingredients and mix until just barely combined. Cover the dough and refrigerate for at least 4 hours.
Preheat the oven to 375°. Line two baking sheets with parchment. Scoop about 1 ½ tablespoons of the chilled dough onto the baking sheets, leaving about 2 inches between the cookies.
Bake for 15 minutes, until the cookies are cooked through but aren’t browning. Leave the cookies on the baking sheets for an additional 15 minutes before transferring to a cooling rack.
Glaze
In a small bowl combine the powdered sugar, lemon juice, and lemon zest until smooth.
Gently spoon about ½ teaspoon of glaze on each cookie. Let the glaze harden before serving.
