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Ingredients
– White flour – Ricotta – Almond extract – Lemon juice – Lemon zest
Mix flour, baking powder, baking soda, and salt in a medium-sized bowl and set aside.
Blend butter and sugar in a large bowl, then add eggs, ricotta, extracts, lemon juice, and lemon zest until creamy. Slowly incorporate the dry ingredient mixture.
Refrigerate the cookie dough for at least 4 hours (or overnight). Preheat oven to 350F and scoop small portions of dough onto parchment-lined baking sheets, then bake.
Let the cookies cool for at least an hour. Prepare the glaze, then decorate the cooled cookies and let the glaze set before storing.
"Made these for the first time for a crowd and they were delicious!" --Kellen
Hi! I'm Erin, I’m the blogger, recipe developer, food-loving gal behind Erin Lives Whole!
@erinliveswhole
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