How to make it

  • For the cookies, preheat oven to 350 degrees.
  • In a large bowl, beat butter until creamy looking. Add powdered sugar; mix until light and fluffy. Add lemon zest, vanilla extract and ricotta; beat well. Add flour and cornstarch into butter mixture and mix well until well combined. NOTE: At first the dough will look dry - but don't worry, as the dough slowly comes together as you mix it and the butter melts into the dry ingredients.
  • NOTE: Do not refrigerate this dough, as the butter will harden and make the dough unmanageable for rolling to a ball.
  • Using your hands, roll cookie dough into 1-inch balls. Place onto ungreased cookie sheets and bake 15 minutes or until bottoms are light brown. Remove from oven; let cookies cool on baking sheet before removing them to a wire cooling racks (when warm the cookies are very delicate).
  • When cookies have cooled, dip the top of cookies into the frosting and set on waxed paper to allow the frosting to set up.
  • For the frosting, combine butter, lemon zest, lemon juice, and powdered sugar; stir until well mixed. NOTE: Additional lemon juice may be needed to get the frosting thin enough.

Reviews & Comments 3

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  • NPMarie 5 years ago
    Very nice!
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  • luisascatering 5 years ago
    these sound awesome (I just catered a tea party last Sunday!) The cornstarch gives them such a tender bite I bet!
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  • linebb956 5 years ago
    I have not baked in so long I don't think I remember how. Grandkids call me "Bad Meemaw!" LOL
    Might have to try...
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