Meyer Lemon Ricotta Cookies |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Meyer lemons are available mid-November through early Spring in specialty food stores. Regular lemons can be substituted. This recipe came from Wisconsin Milk Marketing Board. I have not tried this just posting for safe keeping. Ingredients:
1 cup unsalted butter, softened (1 cup) |
2 cups granulated sugar |
2 large eggs |
15 ounces whole milk ricotta cheese |
1/2 teaspoon lemon extract (or 1 tsp lemon and or or tangerine baking oil) |
3 tablespoons meyer lemon zest, freshly grated (2-3 medium lemons) |
1 tablespoon meyer lemon juice |
2 1/2 cups all purpose flour |
1 teaspoon baking powder |
1 teaspoon salt |
3/8 cup unsalted butter (6 tbl) |
3 cups confectioners' sugar |
3 -4 tablespoons meyer lemon juice |
decorating sugar (small silver balls) (optional) or silver dragees (small silver balls) (optional) |
Directions:
1. Preheat oven to 350 and line baking sheets with parchment paper. Combine butter and sugar in bowl; cream together until light and fluffy. Add eggs, ricotta, lemon extract, zest and juice; blend well.
2. Add 1 cup flour, baking powder and salt; blend to combine. Add remaining flour in 2 parts, blending to combine between each, until a dough forms. Drop by rounded tablespoons 2-inches apart onto baking sheets.
3. Bake until cookie edges are very light golden, about 12-15 minutes. Let cookies rest on baking sheet for a few minutes and transfer to wire cooling rack.
4. While cookies cool, prepare glaze by creaming together butter and sugar. Continue to mix, gradually adding juice until desired consistency. Decorate cooled cookies adding decorating sugar, before icing sets.
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