Lemon Ricotta Cookies with Lemon Glaze
Low Sodium     Desserts     
Lemon Ricotta Cookies with Lemon Glaze Lemon Ricotta Cookies with Lemon Glaze

Serves: 44 cookies

From: Food Network
Sodium Content: 76 mg / cookie

Cookie Ingredients:
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
1 (15-ounce) container whole milk ricotta cheese
3 tablespoons lemon juice
1 lemon, zested

Glaze Ingredients:
1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zested

Directions:

Preheat the oven to 375 degrees F.

Cookies:

In a medium bowl combine the flour, baking powder, and salt. Set aside.
In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and 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.

Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

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



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Maureen
Welcome to our collection of recipes that transport well, so you can confidently take your friend a meal. I'm Maureen and many of these are my personal recipes! Even if they are not, I've prepared, tested (and enjoyed!) each recipe to make sure I can heartily recommend them. I'm super familiar with food allergies, so you will find each recipe is clearly labeled. Recipe questions can be sent to info@takethemameal.com.
  
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