RASPBERRY LEMON DROP INGREDIENTS RECIPES

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LEMON-RICOTTA COOKIES RECIPE: HOW TO MAKE IT



Lemon-Ricotta Cookies Recipe: How to Make It image

I work for a Special Education school and our students run their own catering business. Every time they make these lemon-ricotta cookies for a catering event, they get raves. They are the yummiest and chewiest cookies ever! —Renee Phillips, Owosso, Michigan

Provided by Taste of Home

Categories     Desserts

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 3 dozen.

Number Of Ingredients 13

1/2 cup butter, softened
2 cups sugar
2 large eggs, room temperature, lightly beaten
1 carton (15 ounces) ricotta cheese
3 tablespoons lemon juice
1 tablespoon grated lemon zest
2-1/2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
FROSTING:
1-1/2 cups confectioners' sugar
3 tablespoons lemon juice
2 teaspoons grated lemon zest

Steps:

  • Preheat oven to 375°. In a large bowl, beat butter and sugar until well blended, about 5 minutes. Beat in the eggs, cheese, lemon juice and zest. Combine the flour, baking powder and salt; gradually add to butter mixture and mix well. , Drop by heaping tablespoonfuls 3 in. apart onto greased baking sheets. Bake until lightly browned, 10-12 minutes. Cool for 2 minutes before removing to wire racks to cool completely. , In a small bowl, combine the frosting ingredients. Spread over cookies.

Nutrition Facts : Calories 139 calories, FatContent 4g fat (2g saturated fat), CholesterolContent 22mg cholesterol, SodiumContent 101mg sodium, CarbohydrateContent 24g carbohydrate (17g sugars, FiberContent 0 fiber), ProteinContent 3g protein.

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