Lemon Ricotta Cookies

So for Bunco last month I decided to take a dessert and for some reason Lemon Bars sounded delicious so I called my mom for the recipe but she politely told me they are hard to make and I probably shouldn't serve them to people until I have made them a few times (yes, she is a perfectionist Wilcox, through and through :) )  She did tell me that Keri had this really good recipe for Lemon cookies if I wanted something lemony.  I'm not a huge lemon fan but she loved them and I know Dane is an absolute lemon-lover so if I didn't really like them he'd eat them.  I ended up making them and taking them to Bunco without tasting them (I know major mistake when serving other people) but then at Bunco people were asking who made the lemon cookies and then they wanted the recipe so I decided I better try one and well...they were DELICIOUS!!!  I had saved a couple for Dane in the fridge (which was good because I didn't bring home any leftovers home from Bunco) and he loved them so I ended up making a second batch in the same week and we have them saved in the freezer for a sweet treat.

Lemon Ricotta Cookies w/Icing

Bake @ 325 degrees

6 TB butter

2/3 C granulated sugar

2/3 C ricotta cheese

1 large egg

1 TB lemon extract

1 1/3 C flour

½ tsp baking powder

½ tsp baking soda

¼ tsp salt

Icing

1/3 C butter

¼ C fresh lemon juice

3 C powdered sugar

4 tsp lemon zest

In a large bowl, cream butter and sugar.  Add ricotta cheese, egg and lemon extract.  Beat until well mixed.  Add dry ingredients and butter mixture; stir to mix and then beat until will blended.  Drop batter in TB portions 1 ½ “ apart on cookie sheets.

Bake cookies in 325 degree oven between 10 – 14 minutes – watch to make sure they do not over bake.  Cookies will be light on the top.  If baking more than one pan, switch pan positions every 8 minutes.

Icing

Combine Ingredients.  Add more lemon juice if needed for smoother icing.  One at a time, hold cookies by the edges and dip rounded tops into icing.  Set in a single layer, icing up (duh), on rack and let stand until icing is firm – about 10 – 15 minutes.  Serve, or store in air tight container up to one day.  Freeze to store longer.

THANKS KERI!!