Lemon Ricotta Cookies - Amy Bouchard

1:24 PM, Mar 14, 2014   |    comments
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Amy Bouchard brings a taste of spring with her recipe for lemon ricotta cookies.

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2 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick of butter (1/2 cup)
2 cups granulated sugar
2 large eggs
1 15oz container whole milk ricotta cheese
3 tablespoons lemon juice
Zest of one lemon

Preheat oven to 350.  In a medium bowl, mix flour, baking powder and salt.  Set aside.
In a large bowl, combine butter, sugar and eggs until well mixed.  Add ricotta cheese, lemon juice and lemon zest until well blended.  Stir in the dry ingredients.
Spoon about two tablespoons each onto parchment lined cookie sheets at least two inches apart.  Bake at 350 for 13-15 minutes, until slightly golden around the edges.

Lemon Glaze
2 cups powdered sugar
3 tablespoons water
Zest of one lemon

Combine powdered sugar, lemon zest and water until well mixed and smooth.  Spoon about a teaspoon of glaze onto cooled cookies.  Let glaze harden for about two hours.  Enjoy!

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