Ricotta Cookies with Limoncello Glaze
Baking and Desserts | Italian cuisine
⏳ Time
30 minutes
🥕 Ingredients
12
🍽️ Servings
6
Description
If you prefer orange flavor to lemon, you can use orange extract, orange zest, and triple sec. Or use almond extract, finely chopped almonds, and amaretto. For a non-alcoholic version, you can increase the lemon extract by 1 teaspoon and add 2 teaspoons of milk to the dough. In the glaze, replace the limoncello with milk as well.
Ingredients
- Wheat Flour - 2 cups
- Baking Powder - 2 teaspoons
- Salt - a pinch
- Butter - 4.1 oz
- Sugar - 1 cup
- Egg white - 1 piece
- Ricotta cheese - 1 cup
- Vanilla extract - ½ teaspoon
- Lemon-Pepper Mix - ½ teaspoon
- Limoncello - 3 tablespoons
- Powdered Sugar - ¾ cup
- Citrus Zest Mix - 2 tablespoons
Step by Step guide
Step 1
Preheat the oven to 356°F.
Step 2
In a bowl, mix the flour and baking powder.
Step 3
In a large bowl, beat the butter with the sugar. Add the egg and continue beating until the mixture is fluffy.
Step 4
Add the ricotta, vanilla extract, lemon extract, 1 tablespoon of limoncello, and lemon zest. Beat again on medium speed until all ingredients are fully combined.
Step 5
Add the sifted flour with baking powder to the mixture and beat everything together until a dough forms.
Step 6
Spoon the dough onto a baking sheet lined with parchment paper, shaping it into cookies.
Step 7
Place in the oven and bake for 12–13 minutes, until the edges of the cookies turn golden brown.
Step 8
Remove from the oven and let cool for 2 minutes on the baking sheet, then transfer to a plate to glaze.
Step 9
For the glaze, in a small bowl, beat the powdered sugar with 1 tablespoon of limoncello. Slowly add another tablespoon of the liqueur and beat until the consistency is like a glaze.
Step 10
Spread the glaze on the cookies and decorate with lemon zest (if desired).
Step 11
Allow the glaze to set, and then serve.
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