Kellie's Lemon Cookies


"Life is an exciting business, and most exciting when it is lived for others."
- Helen Keller




Recipe courtesy of
Kellie Nelson
Cookies
  • 2-1/2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 1 stick unsalted butter, softened
  • 2 cups sugar
  • 2 eggs
  • 15 oz. whole milk ricotta cheese
  • 5 tbsp. lemon juice
  • 1 heaping tbsp lemon zest
  • 1/2 tsp lemon extract

Glaze
  • 1-1/2 cups powdered sugar
  • 5 tbsp. lemon juice
  • 1 heaping tbsp lemon zest


Put a rack in middle of oven and preheat oven to 375 degrees.

Cookies
In medium bowl combine the flour, baking powder, and salt. Set aside.

In a large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.

Line 2 baking sheets with parchment paper. Spoon the dough (about 1 tbsp for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

Lemon Glaze
Mix together the powdered sugar, lemon juice and lemon zest. Brush onto cookies while they are still warm.

These are the BEST lemon cookies I've ever had.

Temp: 375 degrees

Makes: 55 cookies
Carbs: 14.87g per cookie / Calories: 92.8 per cookie



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