Look forward to something sweet when you make these simple and delicious Italian Lemon-Ricotta Cookies. Pop these Italian Lemon-Ricotta Cookies in the oven and they're ready to enjoy in less than 30 minutes. Share the joy and add them to the holiday spread or in gift bags.
1 Tbsp. lemon zest and 5 Tbsp. juice from 2 lemons, divided
1 container (15 oz.) BREAKSTONE'S Ricotta Cheese
3 cups powdered sugar
2 Tbsp. multi-colored sprinkles
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Let's Make It
Heat oven to 350°F.
Combine flour and baking soda. Beat butter, granulated sugar, dry pudding mix and lemon zest in large bowl with mixer until blended. Add ricotta and eggs; mix well. Gradually add flour mixture, mixing well after each addition.
Roll dough into 82 (1-inch) balls. Place, 2 inches apart, on baking sheets.
Bake 12 to 14 min. or until edges are lightly browned. Cool 5 min. on baking sheets. Remove to wire racks; cool completely.
Whisk powdered sugar and lemon juice in medium bowl until blended. Dip tops of cookies halfway into glaze; return, dipped sides up, to wire racks. Immediately top with some of the sprinkles. Repeat with remaining cookies. Let stand until glaze is firm.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 26g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet.
41 servings, 2 cookies each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.