Simple Lemon Ricotta Cookies

🧂 Ingredients

• 2 cups All purpose flour
• ½ teaspoon Salt
• 1 teaspoon Baking powder
• ½ cup Unsalted butter – softened
• 1 cup Granulated sugar
• 1 large Egg
• ¾ cups Ricotta cheese – extra fine
• 1 Zest of lemon
• 2 tablespoons Lemon juice
• ½ teaspoon Vanilla extract
• ½ cup Powdered sugar – sifted

Instructions

• 1 In a medium bowl whisk together the flour, salt and baking powder and set aside.
• 2 In a large bowl beat the butter with the sugar until light and fluffy. Beat in
  the egg, ricotta, lemon zest, lemon juice and vanilla and beat everything
  together until smooth. Add the dry ingredients and beat just until combined.
• 3 Cover the bowl with plastic wrap and refrigerate it for 30 minutes.
• 4 Pre-heat the oven to 350F (180C) and line 1 or 2 baking sheets with parchment
  paper. In a small bowl sift the powdered sugar.
• 5 Roll the dough into golf sized balls and roll each ball in powdered sugar. Coat
  well. Place them on the prepared baking sheet 2 inches apart from each other and
  bake them for approximately 12-15 minutes or until they start cracking on top.
• 6 Let the cookies cool on the baking sheet for 2 minutes then transfer them to a
  cooling rack and let them cool completely. Enjoy!

Nutrition Info