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Frosted Lemon-Ricotta Cookies Recipe

I work for a Special Education school and our students run their own catering business. Every time they make this for a catering event, they get raves. The students chose the Lemon Ricotta Cookies to submit as their favorite cookie recipe. They say they are the "yummiest and chewiest cookies ever!"—Renee Phillips, Owosso, Michigan

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Frosted Lemon-Ricotta Cookies Recipe

Prep: 20 min. Bake: 10 min./batch + cooling

Yield: 36 Servings

20 10 30

Ingredients

1/2 cup butter, softened
2 cups sugar
2 eggs, lightly beaten
1 container (15 ounces) ricotta cheese
3 tablespoons lemon juice
1 tablespoon grated lemon peel
2-1/2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
FROSTING:
1-1/2 cups confectioners' sugar
3 tablespoons lemon juice
2 teaspoons grated lemon peel

Directions

In a large bowl, beat butter and sugar until well blended. Beat in the eggs, cheese, lemon juice and peel. Combine the flour, baking powder and salt; gradually add to butter mixture and mix well.
Drop by heaping tablespoonfuls 3 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks to cool completely.
In a small bowl, combine the frosting ingredients. Spread over cookies. Yield: 3 dozen.

Nutritional Facts 1 cookie equals 138 calories, 4 g fat (2 g saturated fat), 23 mg cholesterol, 97 mg sodium, 24 g carbohydrate, trace fiber, 3 g protein.

Originally published as Frosted Lemon-Ricotta Cookies in The Taste of Home Cookbook , p85