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!

Summary

CuisineCourse
MethodDish

Ingredients

 Unsalted butter1 Cup (16 tbs), softened (2 Sticks)
 Granulated sugar2 Cup (32 tbs)
 Eggs2 Large
 Whole milk ricotta cheese15 Ounce
 Lemon extract/1 teaspoon lemon and/or tangerine baking oil1⁄2 Teaspoon
 Freshly grated meyer lemon zest3 Tablespoon
 All purpose flour2 1⁄2 Cup (40 tbs)
 Baking powder1 Teaspoon
 Salt1 Teaspoon
 Unsalted butter6 Tablespoon
 Confectioner's sugar3 Cup (48 tbs)
 Meyer lemon juice4 Tablespoon
 Meyer lemon juice4 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 7315 Calories from Fat 2850

% Daily Value*

Total Fat 324 g498.8%

Saturated Fat 200.7 g1003.6%

Trans Fat 0 g

Cholesterol 1317.2 mg439.1%

Sodium 2877 mg119.9%

Total Carbohydrates 1033 g344.5%

Dietary Fiber 18.9 g75.4%

Sugars 752.5 g

Protein 98 g195.1%

Vitamin A 206.2% Vitamin C 250.7%

Calcium 156.3% Iron 110.2%

*Based on a 2000 Calorie diet

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.
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