Lemon Ricotta Cookies

Lemon Ricotta Cookies

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Ingredients

  • 2 sticks unsalted butter, softened
  • 2 C Pioneer® Sugar
  • 2 LG eggs
  • 1 pkg. (15 oz.) whole milk ricotta cheese
  • ½ tsp. lemon extract
  • 3 T lemon zest, freshly grated
  • 1 T lemon juice
  • 2 ½ C all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. salt

Glaze:

  • 6 T unsalted butter
  • 3 C Pioneer® Confectioners Powdered Sugar
  • 3-4 T lemon juice

Directions

  1. Preheat oven to 350° F. Line baking sheets with parchment paper; set aside.
  2. Cream together butter and Pioneer® Sugar in a bowl until light and fluffy. Add eggs, ricotta, lemon extract, lemon zest and juice; blend well. Add 1 cup flour, baking powder and salt; blend to combine. Add remaining flour in two parts, blending to combine between each, until a dough forms. Drop by rounded tablespoons 2-inches apart onto baking sheets. Bake until cookie edges are very light golden, about 12-15 minutes. Let cookies rest on baking sheet for a few minutes, then transfer to wire cooling rack.

Glaze:

  1. While cookies cool, prepare glaze by creaming together butter and Pioneer® Confectioners Powdered Sugar. Continue to mix gradually adding juice until desired consistency. Decorate cooled cookies adding silver bells or decoration sugar, if desired, before glaze sets.
 
**From the Kitchen of: Bonnie Albrecht of Port Sanilac, MI.
 
 

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.