Lemon Ricotta Cookies

Make these cookies for yourself, someone, a party, or just because they’re delicious and easy to make.

SERVING: Makes 4 dozen cookies.

INGREDIENTS:

• 15 oz.  Ricotta
• 2 sticks unsalted butter, at room temperature
• 2 cups sugar
• 2 tsp. vanilla extract
• 2 eggs
• pinch of salt
• 4 cups all-purpose flour
• 1 heaping tsp. baking soda
• 2 Tbsp. lemon peel, finely grated

DIRECTIONS:

1. Preheat oven to 350 degrees F.
2. Combine ricotta, butter, sugar, vanilla extract, eggs, and salt in a large bowl with a mixer on low speed.
3. Slowly add the flour and baking soda to the mixture.
4. Once dry ingredients are incorporated, add the lemon peel.
5. Spoon teaspoon-sized dough balls onto greased cookie sheets.
6. Bake for 10 minutes, rotating the trays halfway through.
7. Remove from oven and cool on a cookie rack.

Lemon Ricotta Cookie Tips:

For a quick glaze, mix one cup powdered sugar with the juice and zest of 1 lemon and brush on the top of the cookies once cooled.

Adding ricotta cheese to cookies ensures that they stay soft and fluffy.

Source

BUON MANGIATA!