Meyer Lemon Ricotta Cookies Recipe
Try the Meyer Lemon Ricotta Cookies the next time you host a party!. I promise you, your guests will love the texture and flavor of the Meyer Lemon Ricotta Cookies!
Ingredients
Cookies
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
2 large eggs
15 ounces whole-milk Ricotta cheese
1/2 teaspoon lemon extract or
1 teaspoon lemon and/or tangerine baking oil
3 tablespoons freshly grated Meyer lemon zest
1 tablespoon Meyer lemon juice
21/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon salt
Glaze
6 tablespoons (3/4 stick) unsalted butter
3 cups confectioners' sugar
3-4 tablespoons Meyer lemon juice
Decorating sugar, silver dragees (small silver balls), optional
Directions
Preheat oven to 350°F and line baking sheets with parchment paper.
Combine butter and sugar in bowl; cream together until light and fluffy.
Add eggs, Ricotta, lemon extract (or baking oil), 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 dough by rounded tablespoon 2 inches apart on baking sheets (cookies will spread).
Bake until cookie edges are very light golden, about 12 to 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 dragees or decorating sugar, if desired, before icing sets.
Combine butter and sugar in bowl; cream together until light and fluffy.
Add eggs, Ricotta, lemon extract (or baking oil), 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 dough by rounded tablespoon 2 inches apart on baking sheets (cookies will spread).
Bake until cookie edges are very light golden, about 12 to 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 dragees or decorating sugar, if desired, before icing sets.
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