Italian Lemon Ricotta Cookies are the ultimate holiday cookies - soft, tender, cake-like cookies, with a rich ricotta flavor.

Bake the cookies for 11-12 minutes until they just start to brown on the bottom. Remove the cookies from the oven and place ...

For Glaze: Mix powdered sugar, lemon juice and zest together. Spoon glaze over each cookie, spreading with back of spoon to cover. Allow glaze to set for 1-2 hours before serving.

The rest of the ingredients De Laurentiis calls for are: flour, baking powder, salt, unsalted butter, sugar, eggs, lemon juice, and zest. And for the glaze, you’ll need powdered sugar, more ...

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Lemon Ricotta Cookies. Brett Coomer / Staff photographer. The light, ... Make glaze and use the back of a spoon to apply glaze on top of each cookie. Let rest for 2 hours for glaze to harden.

Ingredients Dip: 1 cup Calabro ricotta 1 Meyer lemon 3 tbs. sugar Salt and black pepper Black-Pepper Shortbread: 1 stick of butter, softened 1 1/2 cups confectioner’s sugar ...

The cookies will spread, so be sure to allow 11/2-2 inches of space between them. Remove cookies from the oven promptly when edges begin to color — the bottoms brown quickly.

Bake until cookies are golden at the edges, about 15 minutes. Cool slightly then transfer to racks to cool 20 minutes. To make glaze: Combine all glaze ingredients.

And for the glaze, you’ll need powdered sugar, more lemon juice, and more lemon zest. You’ll need the following kitchen equipment: bowls, an electric mixer, parchment paper, and baking sheets.