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

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    DrGaellon's Note:

    Adapted from the Pithy and Cleaver blog (who got it from Giada DeLaurentiis). http://bit.ly/901Iko

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    Ingredients:

    Yield:

    cookies

    Units: US | Metric

    Cookies

    Glaze

    Directions:

    1. 1
      Preheat oven to 375°F.
    2. 2
      Sift together flour, baking powder and salt. Set aside.
    3. 3
      In a stand mixer (or a large bowl with a hand mixer), cream butter and sugar until light and fluffy. Add one egg and beat until fully incorporated. Add the second egg and repeat. Add the ricotta, vanilla, lemon juice and lemon zest. Beat until combined.
    4. 4
      Pour dry ingredients on top of wet, then, using a spatula, fold them together by hand until just combined.
    5. 5
      Line two baking sheets with parchment or Silpats. Spoon dough (about 2 tbsp per cookie) about 2" apart. Bake 15 min until the edges are golden (do not underbake). Cool on pans 20 minutes then transfer to racks to cool completely.
    6. 6
      Meanwhile, stir together glaze ingredients until smooth. When cookies are cool, spoon 1/2 teaspoon glaze on each cookie and spread gently with back of spoon. Let glaze harden 1-2 hours before storing in an airtight container.

    Browse Our Top Drop Cookies Recipes

    Ratings & Reviews:

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    Nutritional Facts for Lemon Ricotta Cookies

    Serving Size: 1 (1610 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 113.0
     
    Calories from Fat 33
    29%
    Total Fat 3.7 g
    5%
    Saturated Fat 2.2 g
    11%
    Cholesterol 20.2 mg
    6%
    Sodium 73.2 mg
    3%
    Total Carbohydrate 18.0 g
    6%
    Dietary Fiber 0.2 g
    0%
    Sugars 12.0 g
    48%
    Protein 2.1 g
    4%

    The following items or measurements are not included:

    lemons, zest of

    lemons, zest of

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