Limoncello Ricotta Cookies

Hi Everyone,

Day # 4 of Christmas Cookies …

Today I am featuring, Limoncello-Glazed Ricotta Cookies. 

I received this recipe from John Amato who is the admin for “Italian Desserts” website. This cookie is a keeper. Light and delicate with a hint of lemon.

This cookie recipe is dedicated to my dearest Cousin Dan who loves Limoncello as much as I do.

Click photo to enlarge

Limoncello-Glazed Ricotta Drops

Prep Time: 10 minutes Cook Time: 15 minutes Yield: about 3 dozen. 

These ricotta cheese cookies bake up cake-like, light and moist. They’re always a favorite with adults because they’re not too sweet, and the limoncello adds plenty of lemony tang without any pronounced alcohol flavor. Try serving them with espresso as a light dessert after a heavy meal.

Ingredients:

  • 2 cups all-purpose flour
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1 cup granulated sugar
  • 1 egg, beaten
  • 1 cup ricotta cheese (Use a good Italian ricotta in the can sold in Uncle Giuseppe’s or Italian delis. Supermarket ricotta is too wet).
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract
  • 1 tablespoon limoncello liqueur
  • 1 teaspoon lemon zest
  • Glaze:
  • 3/4 cup confectioners’ sugar
  • 2 tablespoons limoncello liqueur
  • Grated lemon zest (optional)

Preparation:

Preheat oven to 350°F.

In a medium bowl, whisk together flour, baking powder, baking soda and salt and set aside.

In large mixing bowl, cream together the butter and sugar. Add the egg and beat until the mixture become light and fluffy. Beat in the ricotta, vanilla extract, lemon extract, limoncello liqueur and lemon zest.

Add in the flour mixture and beat until well combined. Don’t over mix. Drop the dough using a tablespoon sized cookie scoop onto a parchment-lined baking sheet. Bake for 12 to 13 minutes until cookies appear set and edges turn a pale golden brown.

Let cool for 2 minutes on the baking sheet, then transfer to a wire rack. Allow to cool completely before glazing.

In small bowl, mix the confectioners’ sugar with 1 tablespoon of the limoncello. Slowly add up to 1 more tablespoon of the liqueur until the glaze reaches a spreading consistency. You may need to add a drop of water. Spread the glaze on the cookies using a butter knife.

If desired, sprinkle with a bit of lemon zest while the glaze is still moist. Arrange in a single layer and allow the glaze to dry completely before covering. Store in refrigerator and bring to room temperature before serving.

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Until my next post, make every day a celebration!

Stay well, 

Diane

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