Lemon Ricotta Basil Cookies

Recipe by Citruholic
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 40
YIELD: 40 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 375.
  • Cookies:
  • In a medium bowl combine the flour, baking powder, and salt. Set aside.
  • Combine sugar and roughly minced basil in food processor. Process/pulse until basil is thoroughly incorporated with sugar.
  • 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.
  • 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.
  • 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.
  • GLAZE:
  • 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.
  • HAZELNUT SUGAR/LEMON TOPPING:
  • 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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