OVEN HEAT: 350° | OVEN TIME: 12 - 14 min |
Ingredients | Quantity |
Granulated Sugar | 1 cup |
Lemon Zest | - |
Unsalted Softened Butter | ½ cup |
Large Egg | 1 |
Whole Milk Ricotta Cheese | 8 ounces |
Pure Vanilla Extract | 1 teaspoon |
All Purpose Flour | 2 cups |
Salt | ½ teaspoon |
Baking Powder | 1 teaspoon |
Sprinkles | - |
Icing Sugar | 2 ½ cups |
Zest | - |
Lemon Juice | 4 to 5 tablespoons |
Lemon Glaze | See Recipe below |
Directions
Preheat oven to 350 degrees.
Line 3 cookies sheets with parchment paper.
Pulse the granulated sugar with lemon zest in a food processor for a 1 minutes.
Place lemon sugar and the softened butter in a large bowl and beat until fluffy.
Beat in the egg, ricotta cheese, and vanilla until well combined.
In a medium sized bowl whisk together flour, salt, baking powder and stir this into the ricotta mixture.
Using a small cookie scoop of about 1 ½ in size, scoop out the dough onto the prepared baking sheet, spacing them about 2 inches apart so they have room to expand. Or, simply measure out a heaping tablespoon.
Bake in the pre heated oven for 12 to 14 minutes or until golden in color.
Transfer to a wire rack to cool and in the meantime prepare the lemon glaze.
Lemon Glaze:
Place the icing sugar and lemon zest in a medium sized bowl and whisk in the lemon juice 1 tablespoon at a time, until a desired consistency is achieved.
Dunk the top of the ricotta cheese cookies into the lemon glaze and place on a wire rack with a ray underneath to catch any drippings.
Spring with nonpareils and then allow the lemon glaze to set before serving.