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2012-10-16Lemon Ricotta Cookies: 15 oz. Galbani® whole milk ricotta, 2 sticks unsalted butter, at room temperature, 2 cups sugar, 2 tsp. vanilla extract, 2 eggs, Pinch of Salt, 4 cups all purpose flour, 1 tsp. baking soda, 2 Tbsp. of finely grated lemon peel
Lemon Ricotta Cookies

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Lemon Ricotta Cookies

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  • 15 oz. Galbani® whole milk ricotta
  • 2 sticks unsalted butter, at room temperature
  • 2 cups sugar
  • 2 tsp. vanilla extract
  • 2 eggs
  • Pinch of Salt
  • 4 cups all purpose flour
  • 1 tsp. baking soda
  • 2 Tbsp. of finely grated lemon peel


Preheat oven to 350° F.

· Combine ricotta, butter, sugar, vanilla extract, eggs, and salt in a large bowl with a mixer on low speed.

· Slowly add the flour and baking soda to the mixture. Once dry ingredients are incorporated, add the lemon peel.

· Spoon teaspoon-sized dough balls onto greased cookie sheets.

· Bake for 10 minutes, rotating the trays halfway through. Remove from oven and cool on a cookie rack.

Makes 4 dozen cookies.

Chef’s Note: These flavorful cookies are great for parties or special occasions. For a quick glaze, mix one cup powdered sugar with the juice and zest of 1 lemon and brush on the top of the cookies once cooled.

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