Lemon Ricotta Cookies – New and Improved Recipe!

Prep Time10minutes

Cook Time45minutes

Passive Time

Nutrition Facts

Lemon Ricotta Cookies - New and Improved Recipe!

Amount Per Serving

Calories 12 Calories from Fat 2

% Daily Value*

Total Fat 0.2g 0%

Monounsaturated Fat 2g

Sodium 5.3mg 0%

Potassium 1.7mg 0%

Total Carbohydrates 2.3g 1%

Sugars 1.5g

Protein 0.2g 0%

Vitamin C 1%

* Percent Daily Values are based on a 2000 calorie diet.

Absolutely amazing…if I may say so myself!

I am so thankful to Kite Hill for inventing Vegan Ricotta. My Italian life is so much easier and happier!

These cookies are fairly simple to make and a little cookie is just the right amount to satisfy your sweet tooth…although it is hard to eat just one!

Enjoy!

Ingredients

1/2 cup applesauce mixed with 1 tsp. baking soda. Whisk together and set aside for 5 minutes.
3 to 3 1/2 cups flour
1 tsp. baking powder
1 stick Earth Balance
2 cups sugar
16 oz. Kite Hill Vegan Ricotta
4 Tbl. lemon juice freshly squeezed from lemon
3 Tbl. Lemon Zest

Directions

Mix together 1/2 cup applesauce with 1 tsp. baking powder and set aside for 5 minutes. NOTE: Use a large cup or medium bowl to accommodate the mixture as it puffs.
Mix together flour and baking powder and set aside. NOTE: If dough is too sticky, add more flour, 1/4 cup at a time.
In a separate bowl, cream Earth Balance with sugar.
Mix in Ricotta, Lemon Juice and Lemon Zest.
Beat in dry ingredients.
Roll into balls. (About 1 tablespoon size)
Bake at 325 degrees on prepared sheets for 10-12 minutes or until bottoms are golden brown.
Remove from the oven and let cool on a baking sheet for 10 minutes before transferring to a wire rack.

Ingredients

4 cups powdered sugar
6 Tbl. lemon juice freshly squeezed from lemon, more if needed for desired consistency
3 Tbl. Lemon Zest

Directions

In a small bowl stir together Powdered Sugar, Lemon Juice and Lemon Zest, until smooth.
While cookies are still warm dip into glaze and top with a little extra lemon zest.

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