Ricotta Lemon Cookies
Ricotta Lemon Cookies
Soft ricotta cookies made with country crock original spread and topped off with a lemon icing.
Ricotta Lemon Cookies
Ricotta Lemon Cookies
Soft ricotta cookies made with country crock original spread and topped off with a lemon icing.
Ingredients
  • 4cup flour
  • 1cup Country CrockOriginal
  • 3 eggs
  • 2cups ricotta cheese
  • 2cups sugar
  • 1tsp baking soda
  • 1tsp salt
  • 2tsp orange extract
  • Icing
  • 2cups confectionary sugar
  • 3-4 Tablespoons Watergradually add more water if needed
  • 1 Teaspoon Lemonorange or vanilla extract
  • Optional: 1-2 tsp. corn syrupfor a shiny icing
Instructions
  1. Pre-heat oven to 350 degrees F.
  2. In a large bowl beat the sugar and Country Crock until mixed together.  Add eggs and orange extract and continue to beat until creamy.
  3. Sift together flour, salt and baking soda. Add 1/2 the flour and mix together until a batter forms.  Add remaining flour and ricotta and continue to mix until you reach a thick sticky batter (dough).
  4. Line baking sheets with parchment paper and drop rounded teaspoons onto each pan and bake for 10 minutes (or until lightly browned on the bottom).  Let cook 5 minutes then transfer to cooling racks.
  5. Combine all the ingredients for the icing and mix well until you have reached the desired consistency and there are no lumps.   Dip the tops of each cookies into the icing and place back on cooling rack to dry.
Recipe Notes

Optional: add color sprinkles or other decor

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