Lemon Ricotta Cookie
| Serves: |
48 |
| Recipe Type: |
Non Veg. |
| Calories Per Serving: |
73 |
| Preparation Time: |
15 M |
| Cooking Time: |
30 M |
| Difficulty: |
Easy |
Ingredients:
- 1/2 cup (4 ounces) Unsalted Butter (softened)
- 2 cup (16 ounces) Sugar
- 2 Eggs (large) (beaten)
- 15 ounce Whole-Milk Ricotta Cheese
- 3 tbsp Fresh Lemon Juice
- 2 1/2 cup (20 oz) All-Purpose Flour
- 1 tsp Baking Powder
- 1 tsp Salt
- 1 Lemon Zest (grated)
Cooking Instructions:
- Heat oven to 375°F.
- Line two baking sheets with parchment paper.
- Mix flour, baking powder, salt in a bowl and set aside.
- Combine butter and sugar in another bowl and beat until light and fluffy.
- Add beaten eggs into the mixture and beat well.
- Put the ricotta cheese, lemon juice, lemon zest and beat to combine.
- Stir in the dry ingredients.
- Spoon about 2 tbsp of dough for each cookie onto prepared baking sheets.
- Bake for 15 minutes or until slightly golden at the edges.
- Take out from oven and let cookies rest on baking sheets 20 min.
Suggestions:
