Lemon-Ricotta Cheese Cookies

Since we don’t typically eat or cook ricotta cheese in our home, and we had some ricotta cheese left in the refrigerator after our dinner party last weekend, I looked up a friend’s recipe for ricotta cheese cookies.

I just don’t like wasting food, you know? Here’s my twist on it… taken from the lemon-ricotta cheese blinis we made for our dinner party, I added lemon to the cookie recipe. And, it was lemon-y delicious!

  • 1 cup butter, softened
  • 2 cups granulated sugar
  • 15 oz. ricotta cheese
  • zest of three lemons
  • 6 tsp. fresh lemon juice (juice taken from the lemons – save the extra juice)
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 4 cups all-purpose flour

Glaze: 1 cup powdered sugar, extra lemon juice

Preheat oven to 350 degrees F. Cream butter, sugar and cheese. Add zest and 6 teaspoons of lemon juice to butter and sugar mixture, blend well. In separate bowl, mix salt, baking soda and flour. Incorporate the flour mixture into the butter-sugar mixture. Dough will be very sticky. Using a small teaspoon scoop (or just two teaspoons), drop dough onto ungreased cookie sheets. Bake for 13-15 minutes or until bottoms turn golden brown. After removing from oven, cool for 1 minute, then transfer to cooling racks.

Make glaze by slowly adding juice to the powdered sugar. Thin consistency will probably only need a couple of tablespoons of juice. Spread over cooled cookies.

Yields about 84

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