Lemon Ricotta Cookies
Lemon Ricotta Cookies requires approximately 45 minutes from start to finish. This recipe serves 18 and costs 16 cents per serving. One portion of this dish contains approximately 2g of protein, 4g of fat, and a total of 136 calories. 246 people were glad they tried this recipe. This recipe from Alaska from Scratch requires baking powder, lemon juice, salt, and powdered sugar. Plenty of people really liked this hor d'oeuvre. It is a good option if you're following a lacto ovo vegetarian diet. With a spoonacular score of 8%, this dish is improvable. Try Lemon Ricotta Cookies with Lemon Glaze {Cookbook of the Month }, Lemon Ricotta Cookies with Lemon Glaze, and Lemon Ricotta Cookies for similar recipes.
Servings: 18
Ingredients:
1/2t baking powder
1/4c butter, softened
1 egg
1-1/4c flour
1-1/2T lemon juice, freshly squeezed
zest of half a lemon (reserve the other half for glaze)
3/4c powdered sugar, sifted
8oz ricotta
1/2t salt
1c sugar
Equipment:
oven
baking paper
baking sheet
bowl
wire rack
whisk
frying pan
Cooking instruction summary:
Preheat oven to 375. Line two baking sheets with parchment paper. In the bowl of a stand-mixer, cream together the butter and sugar until fluffy, about 3 minutes. Add the eggs one at a time until incorporated. Add the ricotta, lemon juice and zest. Beat to combine. Mix in the dry ingredients until just combined. Using a medium cookie scoop, scoop the dough onto prepared baking sheets, spacing them apart generously. Bake for 15 minutes or until slightly golden around the edges. Place cookie sheet on cooling rack and allow cookies to cool for 10 minutes before removing cookies from pan to rack. Meanwhile, prepare the glaze by whisking together the lemon juice, zest, and powdered sugar until smooth and glossy. When cookies are cool, spoon 1/2 teaspoon of glaze onto the center of each cookie and use the back of a spoon to gently spread over top of cookie. Return cookies to cooling rack to allow glaze to set.
Step by step:
1. Preheat oven to 37
2. Line two baking sheets with parchment paper. In the bowl of a stand-mixer, cream together the butter and sugar until fluffy, about 3 minutes.
3. Add the eggs one at a time until incorporated.
4. Add the ricotta, lemon juice and zest. Beat to combine.
5. Mix in the dry ingredients until just combined. Using a medium cookie scoop, scoop the dough onto prepared baking sheets, spacing them apart generously.
6. Bake for 15 minutes or until slightly golden around the edges.
7. Place cookie sheet on cooling rack and allow cookies to cool for 10 minutes before removing cookies from pan to rack. Meanwhile, prepare the glaze by whisking together the lemon juice, zest, and powdered sugar until smooth and glossy. When cookies are cool, spoon 1/2 teaspoon of glaze onto the center of each cookie and use the back of a spoon to gently spread over top of cookie. Return cookies to cooling rack to allow glaze to set.
Nutrition Information:
covered percent of daily need
