Mom's Lemon Ricotta Cookie Recipe



Seriously delicious addicting cookies. These are perfect for a wedding tray, holiday, coordinate them to the theme and colors of whatever party your giving. Great for giving as a gift as they travel well also. Mom made these often and they were one of my dad's favorite cookies. A lemony flavored cookie that is light and airy not dense. They even taste good over cooked which I have been known to forget the cookies baking in the oven when I start baking!  Hope you enjoy her recipe. Thanks mom we all miss you everyday, until we meet again we will enjoy your recipes you left behind to share with the world and you will remain forever in our kitchens and in our hearts, your loving daughter Claudia....




Mom's Lemon Ricotta Cookie Recipe
(This recipe can be doubled):
2 cups all purpose flour
1 teaspoon baking soda
1 cup sugar
2 eggs
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.

Icing:
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.

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