Limoncello Glazed Ricotta Drops

The baking marathon has begun!!. This week my oven is going into overdrive, and I’ll be all about holiday baking. These cookies are the first ones I’ve made, and the reason I chose them is because they make use of the limoncello I also just made. What a coincidence that I should find this recipe, and I think it’s a super-good one.

Limoncello-Glazed Ricotta Drops

The cookies are light and cake-like with a definite lemon flavor, and the glaze is made with limoncello so that carries the lemon flavor throughout the cookie. I tasted one and found it hard to stop at just one. The ricotta cheese is not detectable in the cookie, but contributes to the tender soft texture. These would be delightful served at any time of year, but I like to add some yellow color to my plate of Christmas cookies, so these worked in very nicely, since I decorated them with yellow sugar and yellow sprinkles.

Yellow decoration suggests the lemon flavor.

LIMONCELLO-GLAZED RICOTTA DROPS

YIELD: Makes about 36 -40 cookies

Ingredients:

2 cups flour
My own Limoncello, lemon extract and lemon zest give the cookies a definite lemon flavor.
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup butter ( 1 stick), softened
1 cup sugar
1 egg
1 cup ricotta cheese
1/2 tsp. vanilla extract
1/2 tsp. lemon extract
1 Tbsp. limoncello liqueur
1 tsp. lemon zest

Glaze ingredients:

3/4 cup confectioners’ sugar
2 Tbsp. limoncello
grated lemon zest (optional for garnish)

Directions:

1. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

2. In the bowl of an electric mixer, place butter and sugar. Blend on medium speed to cream. Add egg and continue beating. Add vanilla, lemon extract, limoncello, and lemon zest. Add ricotta cheese and blend well.

3. Gradually add the dry ingredients and mix on low speed to incorporate.

4. Spoon dough into a smaller bowl and refrigerate for 30 – 45 minutes for easier handling.

5. Preheat oven to 350*F. Line baking sheets with parchment paper or spray with non-stick spray.

6. Drop dough by Tablespoons onto prepared baking sheets. Bake for 12 – 13 minutes. Edges should be light brown and bottoms evenly browned. Cool on pans for about 5 minutes, then transfer to wire cooking racks to cool completely before glazing.

7. Make glaze by mixing together the sugar and limoncello. Stir till smooth, adding a drop or two of water to reach glazing consistency. Spread lightly on cooled cookies and sprinkle with lemon zest to garnish, or sprinkle with decorative sugar.