Italian Lemon Ricotta Cookies

I make a lot of cookies so I want to know where these have been all my life.

 This is one of the things our girl made and brought at Christmas. They are SO good, and very lemon-y, but she wasn't happy with the result as they spread a lot and the video showed them looking like little balls. So she mixed up another batch on one side of the kitchen

While I made chicken quesadillas on the other

This batch was better, but still pretty flat, although I really like them just like this. The only thing we can think of is that this recipe calls for baking soda instead of baking powder and it makes sense that baking powder would make them puffier. I'll report back after future experimentation. 😉

And yes, Ricotta is a strange cookie ingredient, but we just loved these. They are soft and very lemon-y with the glaze and we are typically not a soft cookie family.

She found this on tik-tok and I don't do tik-tok so I wrote down the recipe as per my old-school tendencies. ☺️

Italian Lemon Ricotta Cookies

1 C unsalted butter, softened

2 C sugar

15 oz whole milk Ricotta (we drained ours through cheesecloth)

Rind of 2 lemons

2 Tbsp fresh lemon juice

3 C flour

1 tsp baking soda? Note: Try substituting with baking powder or perhaps add both.

1 tsp salt

*Cream butter and sugar. Add Ricotta, rind of 2 lemons, & 2 Tbsp lemon juice.

In separate bowl, combine 3 C flour, 1 tsp baking soda, & 1 tsp salt.

Add to wet mixture. Refrigerate 2 hours. Roll into balls. Bake for 10 minutes, at 350. Cool on wire rack. Glaze when cool.

Glaze:

1 C powdered sugar

2 Tbsp fresh lemon juice

lemon zest

This was a nice, refreshing addition to all the chocolate offerings and I'm pretty sure they will be making repeat appearances throughout the year.