Saturday, January 3, 2009

Limoncello Ricotta Drops

These were in Foodblogga's Eat Christmas Cookies event, thanks to MyGourmetConnection. I'm not sure what I was expecting when I made these, but the result was unique and appreciated by all. I didn't use actual Limoncello, so following the instructions for the non-alcoholic version I increased the lemon extract to 1 tsp and 2 tsp of milk for the dough, along with using lemon juice for the glaze. Milk could be used too.


2c flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2c softened butter
1c sugar
1 egg, beaten
1c ricotta cheese
1/2 tsp vanilla
1 tsp lemon extract
1 tsp lemon zest

3/4c confectioners sugar
2 tbsp lemon juice

Preheat the oven to 350. Cream the butter and sugar, add the egg and mix until creamy. Add the ricotta, vanilla, lemon extract and zest. Add the dry ingredients gradually; again, don't overmix or the cookies will lose structure.

Chill the dough for 30 minutes to an hour. Remove and drop cookies onto a parchment paper covered cookie sheet. Bake for 12 to 13 minutes and allow to cool completely.

In a bowl mix the glaze ingredients together. When the cookies are completely cool, drizzle the glaze over them. You can top with a sprinkle of lemon zest for an extra kick. Make sure to keep these in the refridgerator between snacks!

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