Is it lemon season where you are and you have an abundance of those waxy, yellow beauties to zest and juice? Maybe there’s this little bit of ricotta hanging out in your fridge that you really don’t want to just toss, yet how else will you use it? Do you love zesty, sweet cookies that are almost cake-like, they’re so dense? If any or all of the above apply, then this is your lucky day.
This cookie can be made in whatever size you like. If you use a teaspoon-sized scoop then you’ll have a bite-or-two sized cookie which is dainty and great for a tea party. If you use a tablespoon-sized scoop then you have a larger cookie which is more biscuit-like and will be rather filling. You can make the cookie without the confectioner’s glaze and it’s perfectly tasty, but the glaze is sooooooooo good that I can’t imagine why you’d leave it off (I tried that once, and still haven’t heard the end of it).
- 1/4 cup ricotta cheese
- 1/4 cup butter, room temp
- 1 cup sugar
- zest of 2 lemons, divided
- juice of 2 lemons, divided
- 1 egg
- 2 cups flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup confectioner’s sugar
- Blend butter with ricotta until creamy and then add the lemon juice & zest and mix well
- Gradually add sugar until well blended and then add the egg. Mix very well
- Slowly stir in flour, baking soda and salt
- Drop onto a lined baking sheet and bake at 350 for about 10-12 minutes. This makes about 2 dozen
- Whisk together 1 cup confectioners sugar and the zest and juice of 1 lemon. It will be syrupy. Glaze to the cookies with this. If you do it while they’re hot then it will ooze down and there will be a thin glaze. If done while they’re cold, it will be thicker.