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Nonna’s Lemon Ricotta Cookies

on December 4, 2019

Smooth, rich ricotta and lemon zest make these cookies our family’s favorite. From my mother’s kitchen to yours.

–Cookie Ingredients:
2-1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
1 (15 ounce) container whole milk ricotta cheese, strained through cheesecloth
Zest and juice of 1 lemon

–Glaze Ingredients:
2 cups Confectioner’s sugar
Zest of 1 lemon

Juice of 1-1/2 lemons

Rainbow sprinkles/jimmies

–Make Cookies:
In a medium bowl sift flour, baking powder, and salt, set aside.
In a large bowl combine butter and sugar, using an electric mixer, beat until light and fluffy, about 5 minutes.
Add eggs, one at a time, beat until incorporated. Add ricotta cheese, lemon juice, and lemon zest, and beat to combine.
Stir in dry ingredients, with a wooden spoon.  Cover with plastic wrap and place in fridge for one hour.

–Bake Cookies:

Preheat oven to 350 degrees F.

Remove cookie dough from fridge.

Line baking sheet with parchment paper.

Spoon and drop cookie dough  by tablespoonfuls, 2 inches apart onto baking sheet.  I use a small gelato-scooper for even distribution.  Bake cookies for 14 minutes, until edges are golden.  Half way through, rotate cookie sheet for even baking.

Remove cookies from oven.  Using a spatula, remove cookies from sheet and place on cooling rack for about 8-10 minutes.

–Glaze Cookies:
In a small bowl, sift sugar and then add lemon juice and zest, whisk until smooth.  Place sprinkles/jimmies in another small bowl. Form an assembly line: Dip cookies in the glaze first and then dip cookies into sprinkles/jimmies bowl.  Place cookies back on the cooling rack, so excess glaze can drip off.  I place a cookie sheet under the cooling rack to catch any excess glaze.   Let glaze harden for about 2 hours.  Serve cookies on a platter or pack cookies up into a decorative container.

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