These flavorful cookies come to us from Galbani, crafters of award-winning fine Italian cheeses. With the refreshing taste of lemon, they’re the perfect ending to a wonderful holiday meal or on their own as a bright treat welcoming Spring at last!
Ingredients
15 oz. Galbani® Ricotta
2 sticks unsalted butter, at room temperature
2 cups sugar
2 tsp. vanilla extract
2 eggs
Pinch of salt
4 cups all-purpose flour
1 heaping tsp. baking soda
2 Tbsp. lemon peel, finely grated
Directions
Preheat oven to 350 degrees F.
Combine ricotta, butter, sugar, vanilla extract, eggs, and salt in a large bowl with a mixer on low speed. Slowly add the flour and baking soda to the mixture. Once dry ingredients are incorporated, add the lemon peel. Spoon teaspoon-sized dough balls onto greased cookie sheets. Bake for 10 minutes, rotating the trays halfway through. Remove from oven and cool on a cookie rack. Makes 4 dozen cookies.
For a quick glaze, mix one cup powdered sugar with the juice and zest of 1 lemon and brush on the top of the cookies once cooled.
Combine ricotta, butter, sugar, vanilla extract, eggs, and salt in a large bowl with a mixer on low speed. Slowly add the flour and baking soda to the mixture. Once dry ingredients are incorporated, add the lemon peel. Spoon teaspoon-sized dough balls onto greased cookie sheets. Bake for 10 minutes, rotating the trays halfway through. Remove from oven and cool on a cookie rack. Makes 4 dozen cookies.
For a quick glaze, mix one cup powdered sugar with the juice and zest of 1 lemon and brush on the top of the cookies once cooled.
