cheese Cookies Lemon

Lemon Ricotta Cookies

Lemon Ricotta Cookies on Whisk Together

Recipe:  I wanted a lemony cookies for my birthday and found this recipe on the Food Network with 894 five star reviews.  Since I had leftover ricotta cheese from my Caprese Lasagna, I wanted to use up the rest before it went bad.  These cookies were kid approved!  Maddox loved putting the lemon icing on them.  They were very cake-like instead of cookie-like.  A nice addition to a baby shower or spring party.

This recipe also works if you cut it in half.

Lemon Ricotta Cookies_1 on Whisk Together

Lemon Ricotta Cookies
makes 44 cookies

2 and 1/2 cups (12.5 oz) AP flour
1 tsp. baking powder
1 tsp. salt
1 stick butter, soft (4 oz./ 8 Tb.)
2 cups (14 oz) sugar
2 eggs
1 – 15 oz. ricotta cheese
3 Tb. lemon juice
1 lemon, zested

1 and 1/2 cups powdered sugar
3 Tb. lemon juice
1 lemon, zested

1.  Preheat oven to 375 degrees or hold off if you store the dough in the fridge.

2.  Cookie Method!  In 1 medium bowl mix up the dry stuff:  flour, baking powder and salt.

3.  In 1 large bowl:  beat the butter and sugar together on medium until light and fluffy (about 2-3 minutes).  Add your eggs one at a time.  Add the cheese, juice and zest.  Slowly, add your dry mix.

4.  Drop cookies onto cookie sheets (silicone or parchment lined is easiest) in 2 Tablespoonfuls.  Bake about 15 minutes – just until the edges get barely brown.

5.  Cool cookies on a cooling rack while you make the glaze.

6.  In a bowl, mix your powdered sugar, juice and zest.  Dip the cookies in the glaze or use a spoon to drizzle and the back of the spoon to spread it.  Dry for about 15 minutes.

Recipe from Giada de Laurentis on Food Network

Lemon Cookies_2 on Whisk Together

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