Recipe: Lemon Ricotta Cookies
Pearl Ehrenberger of Carnegie submitted this recipe, noting, "I'll be 84 and still like to cook and bake. I made these cookies for a Christmas Eve party last year and they went so fast! Everyone wanted the recipe. They are excellent. And the glaze is the icing on the cake! You have to try them." We did and thought they were fabulous!
- 1 cup (2 sticks) unsalted butter at room temperature
- 2 cups granulated sugar
- 2 eggs
- 12 ounces whole milk ricotta cheese
- 1/2 teaspoon lemon extract
- 3 tablespoons grated lemon zest
- 2 tablespoons fresh lemon juice
- 2 1/2 cups flour, divided
- 1 teaspoon baking powder
- 1 teaspoon salt
For the glaze
- 6 tablespoons unsalted butter
- 3 cups confectioner's sugar
- 3 to 4 tablespoons lemon juice
- Decorating sugar, optional
Preheat oven to 350 degrees. Cream butter and sugar until light and fluffy. Add eggs, ricotta, lemon extract, zest and juice; blend well. Add 1 cup flour, baking powder and salt. Blend to combine. Add remaining flour in 2 parts, blending until dough forms.
Drop by rounded tablespoons 2 inches apart on baking sheets (we used parchment paper). Bake 12 to 15 minutes until light golden. Cool on pans 2 to 3 minutes. Remove cookies from pan; cool on wire racks.
While cookies cool, prepare glaze by creaming together butter and sugar. Continue to mix, gradually adding juice until desired consistency. Sprinkle with decorative sugar (optional).
Makes about 3 dozen cookies.
-- Pearl Ehrenberger, Carnegie
First Published December 4, 2008 12:00 am