June 6, 2014

Mini Lemon Cookies

These cookies may be tiny, but they are full of lemon flavor.

They are like mini cakes topped with a delicate lemon glaze.












Mini Lemon Cookies

1 1/4 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 cup butter
1 cup sugar
1 egg
1 cup ricotta cheese
2 Tablespoons fresh lemon juice


In a bowl whisk together the flour, salt and baking powder.  Set aside.

In a separate bowl cream together the butter and sugar.  Add egg, ricotta and lemon juice.  Stir in the flour mixture.

With a teaspoon, make mini balls with the dough and place on a parchment lined cookie sheet.  The balls should be bite size (about 3/4 inch).  Flatten each ball slightly with your finger.

Bake 350 degrees for 10-12 minutes or until done.  They will be light brown.

Cool.

Dip the tops of each cookie in the lemon glaze.  Sprinkle chopped nuts on top if desired.

Store leftover cookies in an airtight container in the refrigerator.

Lemon Glaze

1 cup powdered sugar
2 Tablespoons lemon juice
(add more lemon juice if needed to create desired spreading consistency)

If desired, add a drop of yellow food color to the glaze.