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
MethodIn 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