Italian Lemon Ricotta Cookies Food

ITALIAN LEMON-RICOTTA COOKIES

Steps:

• Heat oven to 350°F.
• Combine flour and baking soda. Beat butter, granulated sugar, dry pudding mix and lemon zest in large bowl with mixer until blended. Add ricotta and eggs; mix well. Gradually add flour mixture, mixing well after each addition.
• Roll dough into 82 (1-inch) balls. Place, 2 inches apart, on baking sheets.
• Bake 12 to 14 min. or until edges are lightly browned. Cool 5 min. on baking sheets. Remove to wire racks; cool completely.
• Whisk powdered sugar and lemon juice in medium bowl until blended. Dip tops of cookies halfway into glaze; return, dipped sides up, to wire racks. Immediately top with some of the sprinkles. Repeat with remaining cookies. Let stand until glaze is firm.

AUTHENTIC ITALIAN LEMON AND RICOTTA COOKIES (NO BUTTER)

Steps:

• Preheat your oven at 330 F (170 C)
• Line a baking sheet with parchment paper.
• In a medium bowl sift the flour and baking powder, mix and set aside.
• In a large bowl add the ricotta, lemon zest and sugar. Smash with a fork and mix with a spatula until you have a smooth mixture.
• Add the egg and lemon juice and mix until well combined.
• Add the flour in 2 doses and blend until your dough is solid (do not overwork the dough, otherwise the cookies will be tough). If the dough is too soft, you can a bit of flour accordingly.
• Form into small balls, about a tablespoon each and place on the baking sheet (about 25 cookies). You can add either add water or dough to your fingers for easier handling.
• Bake for 15 minutes. Remove from oven and let them cool completely.
• Once cool sprinkle with powdered sugar.

LEMON RICOTTA COOKIES WITH LEMON GLAZE

Steps:

• Preheat the oven to 375 degrees F.
• Cookies:
• In a medium bowl combine the flour, baking powder, and salt. Set aside.
• In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
• Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
• Glaze:
• Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.

LEMON RICOTTA COOKIES

Steps:

• preheat oven to 375.
• beat butter and sugar until light and fluffy, add eggs 1 at a time until encorporated, then add ricotta, lemon juice and zest until well blended.
• stir in dry ingredients.
• place parchment paper on cookie sheet and drop dough (I made heaping teaspoon sized ccokies, the original recipe called for 2 tablespoon sized but I think that is way to large) onto sheet. Bake cookies for about 15 minutes or until the edges are slightly golden brown.
• let cookies cool for at least 15 minutes before spreading glaze on top.
• for glaze: combine lemon juice, zest, and powdered sugar and stir until smooth. Spoon about 1/2 teaspoon full onto each cookie and use the back of the spoon to gently spread. Let the glaze harden about two hours before storing in an airtight container.
• *** I ran out of glaze the first time I made these and it has a strong lemon flavor so use sparingly. The cooked cookies (before they're glazed) freeze well. If your ricotta cheese is very watery you may need to add an additional 1/4 cup of flour.

LEMONY ALMOND-RICOTTA COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Beat sugar and butter in a large bowl with an electric mixer on low speed until blended. Increase speed to high and beat until light and fluffy, about 5 minutes. Beat in ricotta cheese, lemon juice, almond extract, lemon zest, and egg on medium speed until well combined. Reduce speed to low. Add flour, baking powder, and salt; beat slowly until a dough forms.
• Drop dough about 2 inches apart onto the prepared baking sheet using a cookie scoop.
• Bake in the preheated oven until cookies are very lightly golden but still soft, 12 to 15 minutes. Remove from oven, transfer to a wire rack, and cool completely before icing, about 30 minutes.
• Stir powdered sugar and lemon juice together in a small bowl to make a smooth icing. Drizzle icing onto the cookies. Set cookies aside to allow icing to dry completely.

ITALIAN RICOTTA COOKIES

Steps:

• Using an electric mixer, cream 2 sticks butter with sugar until fluffy, about 2 minutes. Add ricotta, lemon zest and 2 1/2 teaspoons vanilla and beat well. Beat in the eggs one at a time. Scrape the sides of the bowl down with a rubber spatula, then beat in flour, baking soda and salt. Cover dough and chill for at least 2 hours and up to a week.
• Heat oven to 350 degrees and line several cookie sheets with parchment paper or nonstick liners. Shape tablespoons of dough into balls. Place 2 inches apart on baking sheets and bake until pale golden on the bottom, about 15 minutes. Let cool on wire racks.
• Melt remaining tablespoon butter. Whisk confectioners' sugar to break up any large lumps, then whisk in melted butter, lemon juice, remaining 1 1/2 teaspoons vanilla and enough milk to make a spreadable icing. Spread icing on cooled cookies, then let set for at least 20 minutes before serving.

LEMON-RICOTTA COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Beat ricotta, sugar, egg, vanilla, and lemon zest in a large bowl with an electric mixer. Gradually beat in flour and baking powder; mix until well combined.
• Use a small 1 1/2-tablespoon cookie scoop to scoop up dough and form into a ball with floured hands. Roll the ball of dough into a rope, approximately 7 inches long, on a very lightly floured surface. Shape the rope into a ribbon and place on a baking sheet. Repeat with the remaining dough, arranging 9 cookies per baking sheet. Sprinkle cookies with powdered sugar.
• Bake in the preheated oven until lightly browned, 15 to 16 minutes. Transfer cookies to wire racks and cool completely.