Meyer Lemon Ricotta Cookies Food

MEYER LEMON RICOTTA COOKIES

Steps:

• Preheat oven to 350°F. Line two cookie sheets with parchment paper. In a large bowl beat butter with a mixer on medium 30 seconds. Add next four ingredients (through salt). Beat until combined, scraping bowl as needed. Beat in next four ingredients (through vanilla) until combined. Beat in flour.
• Drop dough by rounded (2-tsp.) scoops 2 inches apart onto prepared cookie sheets. Bake 10 to 12 minutes or until cookies appear set and bottoms are light brown. Cool on cookie sheets 2 minutes. Remove; cool on wire racks.
• Dip cookies into Meyer Lemon Glaze, allowing excess to drip off. Let stand 30 minutes or until set.

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.

MEYER LEMON RICOTTA COOKIE

Steps:

• Preheat the oven to 375 degrees F.

MEYER LEMON RICOTTA COOKIES

Steps:

• Preheat oven to 350 and line baking sheets with parchment paper. Combine butter and sugar in bowl; cream together until light and fluffy. Add eggs, ricotta, lemon extract, zest and juice; blend well.
• Add 1 cup flour, baking powder and salt; blend to combine. Add remaining flour in 2 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 and transfer to wire cooling rack.
• While cookies cool, prepare glaze by creaming together butter and sugar. Continue to mix, gradually adding juice until desired consistency. Decorate cooled cookies adding decorating sugar, before icing sets.