Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, jay's lemon ricotta cookies. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Jay's Lemon Ricotta Cookies is one of the most favored of current trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. Jay's Lemon Ricotta Cookies is something which I’ve loved my whole life. They’re fine and they look wonderful.

Jay's Lemon Ricotta Cookies Justin Alston. Beat ricotta, sugar, egg, vanilla, and lemon zest in a large bowl with an electric mixer. Gradually beat in flour and baking powder; mix until well combined.

To get started with this particular recipe, we have to prepare a few components. You can cook jay's lemon ricotta cookies using 13 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Jay's Lemon Ricotta Cookies:

1. Make ready 2 1/2 cups all purpose flour
2. Take 1 teaspoon baking powder
3. Take 1 teaspoon salt
4. Take 1 stick unsalted butter, softened
5. Take 2 cups sugar
6. Get 2 eggs
7. Get 15 oz. whole milk ricotta cheese
8. Take 1 lemon (juiced)
9. Take 1 lemon, zested
10. Prepare Glaze:
11. Get 1 1/2 cups powdered sugar
12. Take 3 tablespoons lemon juice
13. Take 1 lemon, zested

In a medium bowl combine the flour, baking powder, and salt. In the bowl of an electric mixer combine the butter and the sugar. Add the ricotta cheese, lemon juice, and lemon zest. Beat in the ricotta, egg, and limoncello, and mix until combined.

Instructions to make Jay's Lemon Ricotta Cookies:

1. Preheat the oven to 375 degrees F.
2. In a medium bowl combine the flour, baking powder, and salt. Set aside.
3. 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.
4. 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.
5. 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.

Add in the flour mixture and mix until just combined. These Lemon Ricotta Cookies are inspired by Canadian Living Magazine's ricotta cookie from their latest holiday issue. I've made a few switch ups which will definitely appeal to all lemon lovers. To achieve an all around citrus taste in the cookie dough, I added lemon zest and made a quick lemon sugar by pulsing together the lemon zest with. Each canister holds a gallon (or about two dozen cookies) and features a logo from your favorite cookie bakery.

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