These cheesy cookies are topped with a bright and flavourful lemon glaze sure to please your taste buds. Courtesy of Alison Kent.
Directions for: Ricotta Cookies with Lemon Glaze
Ingredients
Ricotta Cookiescup (125 mL) unsalted butter, softened
1 cup (250 mL) granulated sugar
1 egg
1 cup (250 mL) ricotta cheese
1 tsp (5 mL) vanilla extract
2 cup (500 mL) all-purpose flour
tsp (1 mL) each baking soda, baking powder and salt
Lemon Glaze2 cup (500 mL) icing sugar
7-8 teaspoon (35-40 mL) lemon juice
Directions
Ricotta Cookies1. In large bowl and with electric beaters, beat butter with sugar until fluffy; beat in egg, ricotta cheese and vanilla.
2. In separate bowl, whisk flour, baking soda, baking powder and salt; stir into ricotta mixture just until combined.
3. Drop by rounded tablespoonfuls onto parchment paper-lined or greased baking sheets. Bake in preheated 350F (180C) oven until firm and bottoms are light golden, about 12 minutes. Let cool on pans on racks for 10 minutes; transfer cookies to racks and let cool completely.
Lemon Glaze1. Lemon Glaze: In bowl, stir icing sugar with 7 tsp (35 mL) of the lemon juice, and adding up to 1 tsp (5 mL) more, if necessary, until thick, smooth consistency. One at a time, dip tops of cookies into glaze; let stand on waxed paper or parchment paper-lined baking sheets until set, about 30 minutes. (Refrigerate and store in airtight container for up to 5 days.)
2. Tip: Lemon juice can be replaced with orange juice and glazed cookies can be topped with grated lemon or orange zest.
See more: Snack, Cheese, Dessert, Bake