1 cup (2 sticks/8 oz./226g) unsalted butter, softened
2 cups granulated sugar
1 carton (15 ounces) ricotta cheese
1 tablespoon vanilla extract
1 teaspoon lemon extract
1/4 cup lemon juice
Zest of 3-4 lemons, approximately 1/4 cup to 1/2 cup
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1. In a mixing bowl, cream butter for 5 minutes, then add sugar. Cream the butter and sugar for an additional 5 minutes. Add the eggs, one at a time, beating well after each addition. Beat in ricotta cheese, mix well, add vanilla, lemon extract, lemon juice and zest and mix well. Combine flour, salt and baking soda: gradually add to the creamed mixture.
2. Drop dough by rounded teaspoons 2 inches apart onto ungreased baking sheets. Bake at 350 degrees F/180 degrees C for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
3. If desired, take 1/4 to 1/2 cup of lemon juice, add same amount of sugar and cook on stove top until dissolved and brush on warm cookies.
Makes 8 – 10 dozen cookies depending on size, the smaller the cookie the better they test.
Source: Cheryl Ortega
Submitted By: Cheryl Ortega
Date: January 26, 2010