Monday, December 12, 2011
Lemon Ricotta Cookies with Honey Basil Glaze
This recipe also works well for mini-muffins!!
2 3/4 c flour
1 tsp baking pweder
1 tsp salt
1 stick of butter
2 1/2 c white sugar
15 oz. Ricotta cheese
3 tbsp lemon juice (about half of 1 lemon)
Zest of 1 lemon
1/2 c powdered sugar
1/4 c honey
3 tbsp lemon juice
1 tbsp dried basil
Beat sugar and butter until fluffy
Continue beating, adding one egg at a time
Add ricotta, lemon juice and zest, beat to combine.
Sift together dry ingredients
Add to wet mixture, and stir to combine.
Spoon by teaspoon (dough will be very moist and cookies will spread by 1/2)
Bake at 375 for 12-15 minutes on a high rack
Brush glaze immediately upon removing from oven, and let cool
Glaze will soak in and sparkle!