ITALIAN LEMON-RICOTTA COOKIES
Look forward to something sweet when you make these simple and delicious Italian Lemon-Ricotta Cookies. Pop these Italian Lemon-Ricotta Cookies in the oven and they're ready to enjoy in less than 30 minutes. Share the joy and add them to the holiday spread or in gift bags.
Provided by My Food and Family
Categories Festive 2018
Time 59m
Yield 41 servings, 2 cookies each
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Combine flour and baking soda. Beat butter, granulated sugar, dry pudding mix and lemon zest in large bowl with mixer until blended. Add ricotta and eggs; mix well. Gradually add flour mixture, mixing well after each addition.
- Roll dough into 82 (1-inch) balls. Place, 2 inches apart, on baking sheets.
- Bake 12 to 14 min. or until edges are lightly browned. Cool 5 min. on baking sheets. Remove to wire racks; cool completely.
- Whisk powdered sugar and lemon juice in medium bowl until blended. Dip tops of cookies halfway into glaze; return, dipped sides up, to wire racks. Immediately top with some of the sprinkles. Repeat with remaining cookies. Let stand until glaze is firm.
Nutrition Facts : Calories 170, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 135 mg, Carbohydrate 26 g, Fiber 0 g, Sugar 17 g, Protein 3 g
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