Mom's Lemon Ricotta Cookie Recipe
(This recipe can be doubled):
2 cups all purpose flour
1 teaspoon baking soda
1 cup sugar
1 cup ( 8 oz.) of whole milk ricotta cheese
(preferably homemade click here for mom's recipe)
1 teaspoon grated lemon peel
1/2 teaspoon pure vanilla extract
1/2 teaspoon lemon extract
pinch of salt
1 stick of butter softened
(see frosting garnish below)
Cream the butter and sugar together for around 2 minutes. Add the ricotta, mix to blend. Add the eggs and stir till smooth. This is all done by hand no mixer. Add the, flour, flavorings and baking soda last folding in the peel.
Heat oven to 350 degrees, I place these 2 inches apart dropped with a teaspoon on parchment paper. Bake until bottoms and edges begin to brown around 12 to 15 minutes.
2 cups powdered sugar
drops of hot water to make a thin frosting
grated lemon peel optional
Mix the water a little at a time until the frosting runs a small stream, add peel if using around 1/2 teaspoon.
Dip hot cookies into the frosting and sprinkle with colored candies.