Italian Zesty Lemon Ricotta Cookies

Bring the taste of Italy to your kitchen with these soft and flavorful Italian ricotta and lemon cookies.

These delicious treats are light, fluffy and full of citrusy brio, making them a perfect dessert or tea-time snack.

The use of ricotta ensures a tender texture, while lemon zest and juice add a refreshing aroma and flavor.

Makes about 25 cookies

INGREDIENTS:

• 2 cups all-purpose flour
• 1/2 cup sugar
• 1 cup ricotta cheese (traditional Italian sheep ricotta is ideal)
• 1 large egg
• 2 teaspoons baking powder
• Zest and juice of 1 lemon

METHOD:

Prepare the ricotta cheese:

• Make sure the ricotta is dry. If it contains excess liquid, place it in a colander lined with cheese cloth and let it drain for at least 30 minutes.
• This step is essential to get the right consistency of the mixture.

Combine the ingredients:

• In a large bowl, combine the ricotta, sugar, egg, lemon zest and lemon juice. Mix well until the mixture is smooth.
• Gradually add the flour and baking powder, mixing until a soft, slightly sticky dough forms. Use a hand mixer with dough hooks, a stand mixer, or knead by hand.

Adjust the consistency of the dough:

• If the dough is too sticky, add a little more flour, a tablespoon at a time, until the dough is soft and manageable.

Shape the cookies:

• Break off walnut-sized pieces of dough and roll them between the palms of your hands until they form into balls. Adjust the size according to your preference.

Bake:

• Preheat the oven to 350 F.
• Line a baking sheet with baking paper. Arrange the dough balls on the sheet, spacing them slightly apart.
• Dust the cookies with powdered sugar before baking for a lightly sugared surface.
• Bake in a static oven for about 15 minutes or until the cookies are lightly browned on the edges.

Cool and serve:

• Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.

Baking Tips:

• Use Fresh Lemons: Fresh lemon zest and juice provide the best flavor. Avoid bottled lemon juice, as it lacks the same brightness.
• Ricotta Quality: If sheep ricotta isn’t available, use whole-milk ricotta for the best texture and richness.
• Storage: Store the cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They can also be frozen for up to 3 months.

Nutritional Facts (Per Cookie):