December 8, 2016

8. Mini Holiday Lemon Ricotta Cookies

Mini Holiday Lemon Ricotta Cookies from Bake Chocolate Cake
Lemon is such a wonderful addition to baking during the holidays.

The smell of fresh lemons is a great form of aromatherapy!  If you feel stressed during the holidays, find some fresh lemons and make this recipe!

Adding ricotta to a cookie recipe also does something magical.  It creates a dessert that is moist and if it is stored in the refrigerator the flavors blend and the texture becomes more like a sweet bread or cake.

These are really good cookies!






Mini Holiday Lemon Ricotta Cookies

1/4 cup butter
1 cup sugar
1/4 teaspoon vanilla (or almond extract)
1 egg
1 cup ricotta
1 Tablespoon fresh lemon juice
zest from 2 lemons

1 1/4 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder

In a bowl beat the butter, sugar and vanilla.  Add the egg, ricotta, lemon juice and lemon zest.  In a separate bowl whisk together the flour, salt and baking powder.  Add the dry ingredients to the first bowl.

Drop small spoonfuls of dough onto a parchment lined baking sheet.  Bake 375 degrees for about 15 minutes or until the edges of the cookies are just beginning to turn brown.

Cool. Frost with lemon glaze.

Lemon Glaze
3/4 cup powdered sugar
1 Tablespoon fresh lemon juice
1 Tablespoon butter

Mix all of the ingredients together to form an icing.  Stir in a little bit of water if necessary to create an icing that is not too thick (or add additional powdered sugar if you prefer a thicker icing)

Once the cookies have cooled then dip the tops of each cookie into the icing bowl (or spread the icing with a small spoon onto the tops of each cookie).

Sprinkle the cookies with candy decorations and allow the icing to dry.

These cookies are delicious stored in the refrigerator.  They soften and become like mini cakes.