Italian Cookies With Lemon Glaze Recipes

LEMON RICOTTA COOKIES WITH LEMON GLAZE

Steps:

• Preheat the oven to 375 degrees F.
• Cookies:
• In a medium bowl combine the flour, baking powder, and salt. Set aside.
• In the 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 2 tablespoons 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.
• Glaze:
• Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.

LEMONY ALMOND-RICOTTA COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Beat sugar and butter in a large bowl with an electric mixer on low speed until blended. Increase speed to high and beat until light and fluffy, about 5 minutes. Beat in ricotta cheese, lemon juice, almond extract, lemon zest, and egg on medium speed until well combined. Reduce speed to low. Add flour, baking powder, and salt; beat slowly until a dough forms.
• Drop dough about 2 inches apart onto the prepared baking sheet using a cookie scoop.
• Bake in the preheated oven until cookies are very lightly golden but still soft, 12 to 15 minutes. Remove from oven, transfer to a wire rack, and cool completely before icing, about 30 minutes.
• Stir powdered sugar and lemon juice together in a small bowl to make a smooth icing. Drizzle icing onto the cookies. Set cookies aside to allow icing to dry completely.

ITALIAN LEMON KNOT COOKIES

Steps:

• Combine flour, baking powder, baking soda, and salt in a bowl.
• Cream sugar, butter, and shortening together in a large bowl until light and fluffy. Add eggs. Beat in lemon extract. Add flour mixture gradually, beating well to combine. Wrap dough in waxed paper and refrigerate for 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
• Place the dough on a lightly-floured surface. Break off golf ball-sized pieces of dough. Roll each piece into a rope about 7 inches long and 1/2 inch in diameter. Tie into a knot with one end poking up in the center. Place 1-inch apart on the prepared baking sheets.
• Bake in the preheated oven until lightly browned, 10 to 15 minutes.
• While cookies bake, combine confectioners' sugar, milk, and lemon extract in a bowl for icing until smooth.
• Transfer baked cookies to a wire rack to cool slightly, about 5 minutes. Spread icing evenly on top of the slightly warm cookies and add sprinkles.

LEMON RICOTTA COOKIES WITH LEMON GLAZE

Steps:

• In medium bowl combine flour, baking powder, and salt. Set aside. In a large bowl cominbe the butter and sugar. Using an electric mixer beat butter and sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, beating until incorporated. Add the ricotta cheese, lemon juice and lemon zest. Beat to combine. Stir in dry ingredients.
• Line 2 baking sheets with parchment paper. Spoon the dough (about 2 TBSP) onto the baking sheets. Pre-heat oven to 375 degrees. Bake for about 15 minutes, until slightly golden at the edges. Remove from oven and let cookies cool one minute on sheets then transfer to cooling rack.
• Glaze: Combine all ingredients till smooth. Dip cookies in glaze. Let glaze harden. Pack cookies in air-tight container.
• They will not last long !
• ENJOY.

ITALIAN COOKIES WITH LEMON GLAZE

Steps:

• 1. Preheat oven to 375 degrees.
• 2. Combine flour, baking powder and salt in a medium bowl, set aside.
• 3. In a large bowl combine butter and sugar. Using an electric mixer beat the butter and sugar until fluffy, about 3 minutes. Add eggs, one at a time, until incorporated.
• 4. Add the ricotta cheese, 3 tablespoons lemon juice and zest of one lemon. Beat to combine. Stir in dry ingredients.
• 5. Line 2 baking sheets with parchment paper. Spoon the dough, about 2 tablespoons per cookie, onto the paper. Bake 15 minutes, until slightly golden on the edges. Remove from the oven and let rest on cookie sheet for 20 minutes.
• 6. Mix the powdered sugar, 3 tablespoons lemon juice and zest of 1 lemon in a small bowl, stir until smooth. Spoon about 1/2 teaspoons glaze on each cookie. Use the back of a spoon to spread the glaze.
• 7. Let glaze harden for 2 hours. Pack the cookies in a container.

LEMON COOKIES WITH GLAZE

Steps:

• Whisk flour, baking powder, baking soda, and salt together in a large bowl.
• Cream sugar and butter together with an electric mixer on medium speed until fluffy. Add eggs, one at a time, mixing until incorporated. Reduce speed to low and beat in sour cream and lemon zest. Add flour mixture and mix until combined.
• Refrigerate dough until slightly firm, about 1 hour.
• Adjust oven racks to upper-middle and lower-middle positions and preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
• Drop rounded tablespoons of dough onto the prepared baking sheets, spacing cookies 2 inches apart.
• Bake until just golden around the edges, about 15 minutes, switching and rotating sheets halfway through baking time (one sheet of cookies took about 12 minutes, the other sheet ended up taking 16 minutes). Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more.
• While cookies cool, mix powdered sugar, lemon juice, milk, and lemon zest for glaze together and lightly drizzle cookies when they are almost completely cooled.