/ Recipe: Lemon cookies with ricotta

Recipe: Lemon cookies with ricotta

  • Flour - 2 1/2 cups
  • Baking powder - 1 teaspoon
  • Salt - 1 teaspoon
  • Softened butter - 110 Grams
  • Sugar - 2 cups
  • Eggs - 2 pieces
  • Ricotta Packing - 1 Piece (450 g)
  • Lemon juice - 3 Art. Spoons (plus 3 tablespoons of lemon juice in the glaze)
  • Lemon peel - 1 teaspoon (plus 1 teaspoon lemon peel in the glaze)
  • Sugar powder - 1 1/2 cups (glaze)

1. Preheat the oven to 190 degrees. In a medium bowl, mix the flour, baking powder and salt. Set aside. 2. In a large bowl, mix the butter and sugar. With a mixer, beat the butter and sugar until creamy consistency, for 3 minutes. Add the eggs one at a time and whip. 3. Add ricotta, lemon juice and lemon zest. Beat. 4. Stir with flour mixture. Do not whisk! 5. Spoon the two baking sheets with parchment paper. Spoon the dough onto the baking sheet, using about 2 tablespoons of dough for each cookie. Bake for 15 minutes, until light golden in color. Take the cookies from the oven and allow to cool on the baking sheet for 20 minutes. 6. To make the glaze, mix the powdered sugar, lemon juice and lemon zest in a small bowl until smooth. 7. Drizzle about a teaspoon of glaze on each chilled biscuit. Carefully level. Allow the glaze to freeze for 2 hours.

Servings: 4-5

Pay attention to: