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Frosted Lemon-Ricotta Cookies

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

36 ServingsPrep: 20 min. Bake: 10 min./batch + cooling

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.

2 of 2

Frosted Lemon-Ricotta Cookies (continued)

Nutrition 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.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.