Ingredients and Weight:
- All-purpose flour: 225g (1 3/4 cups)
- Granulated sugar: 120g (1/2 cup)
- Baking powder: 2 teaspoons
- Salt: 1/4 teaspoon
- Lemon zest: 1 tablespoon
- Ricotta cheese: 225g (1 cup)
- Butter, cold and cubed: 113g (1/2 cup)
- Vanilla extract: 1 teaspoon
Preparation Time:
20 minutes
Cooking Time:
12-15 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest.
- In a separate bowl, beat the ricotta cheese until smooth. Add the butter cubes and beat until well combined.
- Stir in the vanilla extract. Add the dry ingredients to the wet ingredients and mix until just combined.
- Roll the dough out on a lightly floured surface to a thickness of 1/2 inch (1.3 cm).
- Cut out cookies with a 2-inch (5 cm) round cutter. Place the cookies on the prepared baking sheet.
- Bake for 12-15 minutes, or until the edges are golden brown.
Nutritional Information:
Per cookie:
- Calories: 150
- Fat: 6g
- Carbohydrates: 20g
- Protein: 3g
Dish Characteristics:
- Soft and crumbly
- Rich and creamy
- Refreshing lemon flavor
- Perfect for breakfast, snacks, or dessert
User Comments:
- "These cookies are absolutely delicious! They're so soft and flavorful."
- "The lemon zest adds a perfect touch of brightness to the ricotta cheese."
- "I've made these cookies countless times, and they always impress my guests."
- "These cookies are a great way to use up leftover ricotta cheese."
- "They're the perfect size for a quick bite."
Special Precautions and Tips:
- Do not overmix the dough, as it will become tough.
- If the dough is too sticky, refrigerate it for 30 minutes before rolling it out.
- For a sweeter cookie, add more sugar to taste.
- For a more savory cookie, add grated Parmesan cheese to the dough.
