Lemon Ricotta Cookies w/lemon glaze
Nutritional Info
- Servings Per Recipe: 44
- Amount Per Serving
- Calories: 116.2
- Total Fat: 3.6 g
- Cholesterol: 20.1 mg
- Sodium: 89.9 mg
- Total Carbs: 19.1 g
- Dietary Fiber: 0.2 g
- Protein: 2.1 g
View full nutritional breakdown of Lemon Ricotta Cookies w/lemon glaze calories by ingredient
Submitted by: PUCKYGIRL
Number of Servings: 44
Ingredients
-
Lemon Ricotta Cookies with Lemon Glaze
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick butter, softened
2 cups sugar
2 eggs
1 (15 oz) container whole milk ricotta cheese
3 tablespoons lemon juice
1 lemon, zested
yellow food coloring-optional
Glaze:
1-1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zested
yellow food coloring--optional
Directions
Directions
Oven 375 degrees
Cookies:
In medium bowl combine flour, baking powder, and salt. Set aside.
In a large bowl, beat butter and sugar until light and fluffy, about 3 minutes. Add eggs, 1 at a time, beating until well mixed. Add ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in dry ingredients.
Line 2 baking sheet with parchment paper. Spoon dough (about 2 tablespoons per cookie) onto baking sheets. Bake: 15 minutes, until slight golden at the edges. Remove from oven and let cookies rest on the baking sheet for 20 minutes. (Cookies are ‘cake-like’; therefore, they are very soft.)
Glaze: Combine ingredients in a small bowl; stir until smooth. Spoon about ˝ teaspoon onto each cook and use back of spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.
Makes: 44 cookies—from Food Network-Giada
Number of Servings: 44
Recipe submitted by SparkPeople user PUCKYGIRL.
Oven 375 degrees
Cookies:
In medium bowl combine flour, baking powder, and salt. Set aside.
In a large bowl, beat butter and sugar until light and fluffy, about 3 minutes. Add eggs, 1 at a time, beating until well mixed. Add ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in dry ingredients.
Line 2 baking sheet with parchment paper. Spoon dough (about 2 tablespoons per cookie) onto baking sheets. Bake: 15 minutes, until slight golden at the edges. Remove from oven and let cookies rest on the baking sheet for 20 minutes. (Cookies are ‘cake-like’; therefore, they are very soft.)
Glaze: Combine ingredients in a small bowl; stir until smooth. Spoon about ˝ teaspoon onto each cook and use back of spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.
Makes: 44 cookies—from Food Network-Giada
Number of Servings: 44
Recipe submitted by SparkPeople user PUCKYGIRL.
