Lemony Ricotta Pillows

Name: Lemony Ricotta Pillows
Prep time: 30 min
Total time: 1 h
Yield: 3 dz.
Ingredients: 1 lemon; 4 c. all-purpose flour; 2 tsp. baking powder; 1 tsp. salt; 1 3/4 c. granulated sugar; 1 c. (2 sticks) butter, softened; 1 15 oz. container ricotta cheese; 2 large eggs; 2 tsp. vanilla extract; 1 1/4 c. confectioners' sugar; Blue food coloring; Edible silver stars (available at wilton.com); Melted dark chocolate

By The Good Housekeeping Test KitchenPublished: Dec 3, 2015

Jump to recipe

Mike Garten

Yields:

3 dz.

Active Time:

30 mins

Total Time:

1 hr

We drizzled icy blue frosting over the Italian family favorite. (Tell your kids they're Elsa cookies!)

Advertisement - Continue Reading Below

Ingredients

1 lemon
4 cups all-purpose flour
2 tsp. baking powder
1 tsp. salt
1 3/4 cups granulated sugar
1 cup (2 sticks) butter, softened
1 15 oz. container ricotta cheese
2 large eggs
2 tsp. vanilla extract
1 1/4 cups confectioners' sugar
Blue food coloring
Edible silver stars (available at wilton.com)

Chocolate-Glazed Ricotta Variation

Melted dark chocolate

Directions

1. Step 1Preheat oven to 350 degrees F. From lemon, grate 1 teaspoon zest and squeeze 3 tablespoons juice. In large bowl, whisk flour, baking powder and salt. With mixer on medium-high speed, beat granulated sugar, butter and lemon zest until creamy. Add ricotta, eggs and vanilla, beating until combined, stopping and scarping down side of bowl occasionally. Beat in flour mixture until just smooth.
2. Step 2Line large cookie sheet with parchment paper. With small cookie scoop (about 2 teaspoons), scoop dough into balls; place on cookie sheet, spacing 1 1/2 inches apart. With fingers, pat each down into flat disk. Bake 15 to 20 minutes or until bottoms are golden brown. Let cool on cookie sheet 5 minutes. Transfer to wire rack to cool completely.
3. Step 3Make glaze: In medium bowl, stir together confectioners' sugar, reserved lemon juice and 1/2 teaspoon water until smooth. Tint with food coloring to desired shade. Place in small plastic bag with one corner snipped off and drizzle all over cookies. Decorate with edible stars if desired. Let stand until set, about 30 minutes.
4. Step 4Cookies can be stored in airtight containers in freezer for up to 1 month. Makes about 3 1/2 dozen.
5. Step 5For the Chocolate-Glazed Ricotta variation: Omit lemon in cookies. Instead of confectioners' sugar glaze, drizzle with melted dark chocolate.