Ricotta Cookies with Lemon Glaze
by Francesca, Cookie Club Member
Recipe Courtesy of www.CookieClubRecipes.com
Category: Desserts, Cookies
Prep Time: 20 Minutes
Level: Baking Experience Helpful
Yield: 3 Dozen Cookies
Italian in origin, these moist ricotta cookies bake up very soft, almost like a cake cookie or muffin top. Francesca shared this recipe with our Cookie Club 10 years ago, in 2003. If you like lemon as much as we do, you can add fresh lemon juice to both the ricotta cookie dough and the glaze icing. Or, you can just add it to the glaze, as this recipe does. When I made them (see photos), I added lemon juice and zest, to both the dough and the icing, and even a little more zest to garnish on top. These cookies are so delicious, I hope you will try them soon!
1/2 pound unsalted butter, at room temperature
2 c. sugar
1 container whole milk ricotta cheese, 15-16 ounces
1/2 tsp. baking soda
2 tsp. baking powder
2 tsp. vanilla extract
3 c. flour
Editor's Note: I added lemon juice and zest from 2 lemons - abt 3 T. of juice.
In mixer combine softened butter and sugar.
Stir in eggs, ricotta, vanilla.
Add lemon juice and zest, if desired.
Editor's Note: If you like a good bit of icing you may need to make a double batch of glaze, to cover all the cookies. Not saying why I know this. ;o)
2 c. confectioners’ sugar
3 T. milk
Zest of 1 lemon
Editor's Note: I used 3 T. of lemon juice instead of milk. You could also use both, for a very thin glaze.
Combine ingredients with a large spoon or whisk.
Texture should be pasty. Drizzle or brush glaze over the top of cookies. The glaze will be a little wet at first but will harden as glazes generally do.
Garnish iced cookies with a small amount of lemon zest, if desired.