Ricotta Cookies

I made a delicious pasta recipe with some locally-made ricotta and had some leftover so I dug out this recipe from the old bakery days. They’re cakey but light and satisfied my craving for something sweet. I altered the recipe a bit, reducing the sugar and adding some lemon flavoring. You could make the dough balls and freeze them for a couple months, break ’em out when you get the urge. They’re simple to make and the dough is almost better than the baked cookie…almost.

Ricotta Cookies

1-1/2 c. sugar
1 c. soft unsalted butter
3 eggs
2 tsp. vanilla
1 tsp. lemon zest
1 Tbsp. lemon juice
4 c. flour
1 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
15 oz. whole milk ricotta (part-skim if you wanna go low-fat)

Preheat oven to 350. Beat sugar and butter till creamy. Add eggs, vanilla, lemon juice and zest. Beat well. Add half the flour, then add soda, powder and salt till well blended. Stir in ricotta then add rest of flour. Blend well. Drop by tablespoons (or small ice cream scoop) 2″ apart onto ungreased baking sheet. Bake for 12-15 minutes or until top is dry and edges are slightly golden. Let cool and sprinkle with powdered sugar. Eat em. They’re yummy!IMG_1537


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