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Lemon Ricotta Cookies with Lemon Glaze Recipe

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This recipe for Lemon Ricotta Cookies with Lemon Glaze is from Eating Gluten Free with the Seitz Clan, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 c. GF Flour
1 1/4 tsp. Xanthan gum
1 tsp. Baking powder
1 tsp. Salt
Zest of 2 lemons

1/2 c. unsalted Butter, softened
2 c. Sugar

2 Eggs

1 (15 oz) container whole milk Ricotta Cheese
3 T. Lemon juice (about 2 lemons) (45 g. weight)

GLAZE:
1 1/2 c. Powdered sugar
3 T. Lemon juice (about 2 lemons) (45 g. weight)
Zest of 2 Lemons
Directions:
Directions:
Preheat oven to 350º F.

COOKIES:
In medium bowl, combine (or sift together) flour, xanthan, baking powder, and salt. Stir in lemon zest. Set aside.

In large electric mixer bowl, beat butter and sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, beating until incorporated. Add the ricotta, and lemon juice. Beat to combine. Slowly add the flour mixture and mix to combine.

Line 2 baking sheets with parchment paper. Spoon cookie dough (~1 1/2 T. per cookie) onto sheet and bake for 15 minutes until slightly golden at the edges. Remove from oven and let cookies cool completely (~20 minutes).

GLAZE:
Combine powdered sugar, lemon juice and zest in a small bowl and stir until smooth. Spoon about 1/2 tsp. onto each cookie and use the back of a spoon to gently spread. Let the glaze harden for about 2 hours before storing them in a sealed container.
Number Of Servings:
Number Of Servings:
45 cookies

 

 

 

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