Italian Lemon Cookies | Brunch with Babs

Brunch with Babs

Name: Italian Lemon Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 60
Cuisine: International
Ingredients: O Organics Sugar, Organic, Powdered; ricotta; Cake Mate Sugar, Blue; Value Corner Vanilla Flavor, Imitation; O Organics Milk, Low Fat, Organic; Pure Leaf Lemon With Otther Natural Flavor; Land O Lakes Butter, with Olive Oil & Sea Salt; Arm & Hammer Fridge-N-Freezer Baking Soda; Baker's No-Stick Baking Spray with Flour; Pete and Gerry’s Organic Eggs Eggs, Organic, Free Range, Large

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Italian Lemon Cookies

Serves 6020 mins prep12 mins cook

A cherished family recipe for Italian Lemon Cookies, combining fresh flavors with a light and fluffy dough. The recipe creates 50-60 cookies, perfect for sharing or enjoying on your own. Follow the simple steps to create delicious cookies topped with a sweet glaze.

0 servings

What you need

cup powdered sugar

oz ricotta

cup sugar

tsp vanilla extract

tbsp milk

Pure Leaf Lemon With Otther Natural Flavor

tbsp lemon extract

Land O Lakes Butter, with Olive Oil & Sea Salt

tbsp butter

Arm & Hammer Fridge-N-Freezer Baking Soda

tsp baking soda

Baker's No-Stick Baking Spray with Flour

cup plain flour

organic eggs

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Instructions

1: Sift the flour with the baking soda and set aside.

2: Beat butter and ricotta until light and fluffy.

3: Add sugar and beat well.

4: Add eggs one at a time.

5: Add the lemon extract, vanilla, then the flour mixture.

6: Beat well, then roll the dough into 1-1½ inch cookies using a small cookie scoop.

7: Bake at 350 degrees for about 10-12 minutes until lightly brown.

8: For the glaze, combine all ingredients in a bowl and beat until combined.

9: Frost cookies when cool.

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