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    You are in: Home / Recipes / Lemon Ricotta Basil Cookies Recipe
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    Lemon Ricotta Basil Cookies

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Citruholic's Note:

    If you love lemon and basil, you'll love these cookies. The ricotta keeps them nice and moist. Adapted and tweaked from a Giada de Laurentiis recipe. She didn't use basil, but I thought they screamed for it! Depending on your cookie scoop or spoon size, you can expect to get about 36-40 cookies out of this. This cookie is more cake-like and is not a crisp cookie.

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    Ingredients:

    Serves: 40

    Yield:

    cookies

    Units: US | Metric

    COOKIES

    GLAZE

    HAZELNUT SUGAR or LEMON TOPPING

    Directions:

    1. 1
      Preheat oven to 375.
    2. 2
      Cookies:.
    3. 3
      In a medium bowl combine the flour, baking powder, and salt. Set aside.
    4. 4
      Combine sugar and roughly minced basil in food processor. Process/pulse until basil is thoroughly incorporated with sugar.
    5. 5
      Using an electric mixer beat the butter with the basil sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients. Chill dough for 1 hour.
    6. 6
      Line 2 baking sheets with parchment paper. Scoop cold dough (about 2 tablespoons, more or less) and roll into ball and flatten lightly with bottom of a glass. If sticking occurs, dip bottom of glass in water then granulated sugar then proceed.
    7. 7
      IF USING HAZELNUT SUGAR/LEMON TOPPING: Make as described below, then continue to bake for 12-15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes. Using optional topping, you will omit the glaze.
    8. 8
      GLAZE:.
    9. 9
      Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.
    10. 10
      HAZELNUT SUGAR/LEMON TOPPING:.
    11. 11
      Take hazelnut, sugar and lemon zest OR lemon oil and process in food processor to a fine powder. Take dough, form into balls and roll in mixture and flatten with the bottom of a glass. Proceed to baking instructions.

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    Ratings & Reviews:

    • on June 27, 2009

      55

      these cookies are absolutely wonderful although I think just using about 3/4 of the ricotta would have been fine, I used fresh basil from my garden but used only about 1/4 cup I didn't use the glaze or hazelnut topping these cookies are delicious enough without that! I will be making these again very soon they are wonderful cookies, thank you for sharing Cit!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Lemon Ricotta Basil Cookies

    Serving Size: 1 (46 g)

    Servings Per Recipe: 40

    Amount Per Serving
    % Daily Value
    Calories 139.7
     
    Calories from Fat 42
    30%
    Total Fat 4.7 g
    7%
    Saturated Fat 2.4 g
    12%
    Cholesterol 22.1 mg
    7%
    Sodium 80.3 mg
    3%
    Total Carbohydrate 22.7 g
    7%
    Dietary Fiber 0.6 g
    2%
    Sugars 15.5 g
    62%
    Protein 2.6 g
    5%

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