ITALIAN LEMON-RICOTTA COOKIES

Italian Lemon-Ricotta Cookies image

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

Ingredients

3-1/2 cups flour
2 tsp. baking soda
1 cup butter, softened
1-1/4 cups granulated sugar
1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
1 Tbsp. lemon zest and 5 Tbsp. juice from 2 lemons, divided
1 container (15 oz.) BREAKSTONE'S Ricotta Cheese
2 eggs
3 cups powdered sugar
2 Tbsp. multi-colored sprinkles

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