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Nutritional Info
  • Servings Per Recipe: 36
  • Amount Per Serving
  • Calories: 138.3
  • Total Fat: 3.9 g
  • Cholesterol: 22.3 mg
  • Sodium: 66.6 mg
  • Total Carbs: 23.7 g
  • Dietary Fiber: 0.2 g
  • Protein: 2.6 g

View full nutritional breakdown of LEMON COOKIES calories by ingredient
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Number of Servings: 36


    1 1/2 lbs. tomatoes (I don't bother to seed and peel...however realize that this adds a significant amount of moisture to your mixture which you will have to absorb somehow later...I usually do a quick 'drain' at some point)
    1 tsp lime juice, lemon juice, hot sauce or you name it

    Cook onion, ginger, garlic, salt, black pepper, and red pepper flakes in butter in deep, heavy skillet over moderately low heat, stirring, until onion and garlic are softened, about 5 minutes. Add sugar and cook, stirring, until dissolved. Add tomatoes and corn syrup and simmer over moderate heat, stirring occasionally, until thickened, 10 to 15 minutes.

    1 1/2 cups icing sugar

    zest and juice of 1 lemon

    The glaze will set almost immediately.


Cream together butter, eggs, and sugar. Add zest and lemon juice, and ricotta cheese and blend well. Add remaining ingredients and beat until well combined. Drop by small spoonfuls onto parchment lined cookie sheets and bake @375 for 12-14 minutes. Cookies will remain very light creamy in color. Do not over bake. ( I used a small ice cream scoop to make uniform sizes. If you put the dough in the fridge for about 1/2 hour to chill it is easier using the scoop)

Remove cookies to cooling rack and glaze while still warm.

Number of Servings: 36

Recipe submitted by SparkPeople user LEIGHMARIE.

TAGS:  Desserts |

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