Meyer Lemon Ricotta Cookies with a Lemon Glaze
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: American
Serves: 36
Ingredients
Cookies
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon fine sea salt
  • 4 ounces softened unsalted butter
  • 2 cups sugar
  • 2 large eggs
  • 16 ounces whole milk ricotta
  • 3 tablespoons Meyer lemon juice
  • 1 Meyer lemon finely zested
Lemon Glaze
  • 1 1/2 cups powdered sugar
  • 3 tablespoons Meyer lemon juice
  • 1 Meyer lemon finely zested
Instructions
  1. Preheat the oven to 375 degrees F.
Cookies
  1. Mix the flour, baking powder, and sea salt together in bowl and set aside
  2. In the bowl of your stand mixer combine the butter and the sugar, beat until light and fluffy, 2-3 minutes
  3. Add the eggs one at a time until well blended.
  4. Add ricotta, meyer lemon juice, and zest, mix until well blended
  5. Add in dry ingredients and mix just enough to incorporate
  6. Line two cookie sheets with parchment paper, and place cookies about and inch apart. I made my cookies about 2 tablespoons each .
  7. Bake for 15-20 minutes, until the cookies begin to brown slightly on the edges.
  8. Allow cookies to cool for 15 minutes on a wire rack or until cool to the touch
Lemon Glaze
  1. In a small bowl mix the confectioners sugar, meyer lemon juice and zest together until well blended.
  2. Using a tablespoon, spoon the glaze onto the cookie and spread it around using the bowl of the spoon.
  3. Allow cookies to dry for about 30 minutes. (If the container is too air tight they will soften as they sit, and by the third day the texture will not be as good)
Recipe by A Culinary Journey With Chef Dennis at http://www.askchefdennis.com/2013/02/meyer-lemon-ricotta-cookies/