Try this Meyer Lemon Ricotta Cookies recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350 degrees. Line baking sheets with parchment paper.
Combine butter and sugar in a large mixing bowl and cream together until
light and fluffy. Add eggs, ricotta, lemon extract, zest and juice; blend
well.
Add 1 cup of flour, baking powder and salt; blend to combine. Add
remaining flour in 2 parts, blending to combine between each, until a dough
forms.
Drop dough by rounded tablespoon 2 inches apart on baking sheets (Cookies
will spread). Bake until cookie edges are very light golden, about 12 to
15 minutes. Let cookies rest on baking sheet for a few minutes and
transfer to a wire cooling rack.
While cookies cool, prepare glaze by creaming together butter and sugar.
Continue to mix, gradually adding juice until desired consistency.
Decorate cooled cookies, adding decorations before icing sets.
*Meyer lemons are available mid-November thru early Spring. Substitute regular lemons if necessary.
These stay fresh and soft for days.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Dozen (456g) | ||
Recipe Makes: 4 Dozen | ||
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Calories: 1643 | ||
Calories from Fat: 688 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 76.4g | 102 % | |
Saturated Fat 44g | 220 % | |
Monounsaturated Fat 21.2g | ||
Polyunsanturated Fat 4.5g | ||
Cholesterol 696mg | 214 % | |
Sodium 1268.4mg | 44 % | |
Potassium 322.6mg | 8 % | |
Total Carbohydrate 221.1g | 65 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 218.1g | ||
Protein 24.4g | 35 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1643
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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