I don't know if I should thank her or curse her, my cousin Joyce gave me this recipe a few years ago. I think I'll thank her. Thank you Joyce!
Recipe: Makes 29 medium cookies.
2 1/4 c flour
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1/2 c (1 stick) unsalted butter - softened
1 cup granulated sugar
1 cup ricotta
2 tsp lemon extract (options: vanilla, or anise)
2 cups confectioners sugar
3 TBSP milk
a drop or two of lemon extract
Heat oven to 350. Coat 2 baking sheets with nonstick cooking spray or line with silpat type mats. Whisk flour baking powder, baking soda and salt together. Set aside.
Beat with a mixer butter & sugar until blended.
Add egg, ricotta and vanilla, beat with a wooden spook just until combined.
If using mixer; On low speed add flour mix and beat until blended. Drop by tablespoonfuls or medium batter scoop onto prepared cookie sheets.
Bake at 350 degrees for 14 - 17 min or until lightly browned around edges.
Let cool on sheets.
Top with optional glaze.
|Ingredients, missing from photo: salt|
|Some of the gadgets used in preparing this recipe.|
Missing from the photo: hand mixer, whisk, bowl for
wet ingredients & a wooden spoon.
|Be sure your baking powder isn't expired. Looks like I need a new can.|
|Dry ingredients, Wet ingredients|
|After gradually adding dry to wet, mix with wooden spoon.|
|Twenty nine scoops of ricotta cookie batter ready to go!|
|Very light color on top, lightly browned on the bottom, very soft texture.|
|Light, airy, cookies with a refreshing hint of lemon.|