Lemon-Glazed Ricotta Cookies
Donatina Zampino of St-Leonard, Que., says these melt-in-your-mouth cookies are as traditional as the wedding cake in her family.
Servings: about 48 cookies
Ingredients:
| Nutritional Info | |
| Per cookie: about | - |
| cal | 69 |
| pro | 1 g |
| total fat | 3 g |
| sat. fat | 2 g |
| carb | 10 g |
| fibre | trace |
| chol | 12 mg |
| sodium | 19 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 2% |
| vit A | 3% |
| folate | 5% |
-
1/2 cup (125 mL) unsalted butter, softened
1 cup (250 mL) granulated sugar
1 egg
1 cup (250 mL) ricotta cheese
1 tsp (5 mL) vanilla
2 cups (500 mL) all-purpose flour
1 tsp (5 mL) baking powder
1/4 tsp (1 mL) baking soda
Glaze:
1 cup (250 mL) icing sugar
3 tbsp (50 mL) milk
1 tbsp (15 mL) finely grated lemon rind
Preparation:
In large bowl, beat butter with sugar until fluffy; beat in egg, ricotta and vanilla, beating well after each.
In separate bowl, mix together flour, baking powder and baking soda; stir into ricotta mixture. Cover and refrigerate for 30 minutes.
Roll by 1 tbsp (15 mL) into balls. Place, 1 inch (2.5 cm) apart, on parchment paper–lined rimless baking sheets. Bake in centre of 350°F (180°C) oven for about 12 minutes or until white and slightly firm to the touch. Let cool on pans for 5 minutes. Transfer to racks; let cool completely.
Glaze: In small bowl, whisk together icing sugar, milk and lemon rind until smooth. Dip tops of cookies into icing. Let stand on rack until icing is set, about 30 minutes. (Make-ahead: Store layered between waxed paper in airtight container for up to 1 week or freeze for up to 1 month.)
In separate bowl, mix together flour, baking powder and baking soda; stir into ricotta mixture. Cover and refrigerate for 30 minutes.
Roll by 1 tbsp (15 mL) into balls. Place, 1 inch (2.5 cm) apart, on parchment paper–lined rimless baking sheets. Bake in centre of 350°F (180°C) oven for about 12 minutes or until white and slightly firm to the touch. Let cool on pans for 5 minutes. Transfer to racks; let cool completely.
Glaze: In small bowl, whisk together icing sugar, milk and lemon rind until smooth. Dip tops of cookies into icing. Let stand on rack until icing is set, about 30 minutes. (Make-ahead: Store layered between waxed paper in airtight container for up to 1 week or freeze for up to 1 month.)
Source
Canadian Living Magazine: December 2007
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