Lemon-Glazed Ricotta Cookies Lemon-Glazed Ricotta Cookies

Author: Canadian Living

Donatina Zampino of St-Leonard, Que., says these melt-in-your-mouth cookies are as traditional as the wedding cake in her family.

  • Portion size 48 servings
  • Credits : Canadian Living Magazine: December 2007




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.)

Nutritional facts Per cookie: about

  • Sodium 19 mg
  • Protein 1 g
  • Calories 69.0
  • Total fat 3 g
  • Cholesterol 12 mg
  • Saturated fat 2 g
  • Total carbohydrate 10 g


  • Iron 2.0
  • Folate 5.0
  • Calcium 1.0
  • Vitamin A 3.0
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Lemon-Glazed Ricotta Cookies