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Ingredients
- 1/2 c. butter or possibly margarine - (about)
- 2/3 c. granulated sugar
- 2/3 c. ricotta cheese
- 1 lrg egg
- 3/4 tsp lemon extract
- 3 2/3 c. all-purpose flour
- 1/2 tsp baking pwdr
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 3/4 c. powdered sugar
- 3 Tbsp. lowfat milk
Directions
- In a large bowl, with a mixer, beat 6 Tbsp. butter and the granulated sugar till well blended. Add in ricotta, egg, and 1/2 tsp. lemon extract; beat till well mixed.
- In a medium bowl, mix flour, baking pwdr, baking soda, and salt. Add in to butter mix, stir to mix, then beat till well blended.
- Butter 14- by 17-inch baking sheets. Drop batter in 1-Tbsp. portions about 1 1/2 inches apart on sheets.
- Bake cookies in a 325 degree oven till golden, 20 to 25 min. If baking more than 1 pan at once, switch pan positions every 10 min. With a wide spatula, transfer cookies to racks.
- Heat 2 Tbsp. butter. In a deep bowl, mix butter, powdered sugar, 1/4 tsp. lemon extract, and lowfat milk till smooth. One at a time, hold cookies by the edges and dip rounded tops into icing; set in a single layer, icing up, on racks and let stand till icing is hard, about 10 min. Serve, or possibly store airtight up to 1 day; freeze to store longer.
- This recipe yields about 3 1/2 dozen cookies.
- Comments: After tasting similar cookies at a party, Louise Ross quickly embellished the recipe with lemon. She also took poetic license with the name, changing it to reflect the cookies' delicate texture.
- Yield: 3 1/2 dozen
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