Ingredients. 7. Jan 7, 2020 - Limoncello Ricotta Cookies with Limoncello Glaze are a delicious treat to have for any occasion. Store in a covered container. Spread the icing onto the cookies and then allow to cool. By submitting this comment you agree to share your name, email address, website and IP address with Life Love Sugar. Post was not sent - check your email addresses! *. Full of lemon flavor and delicious! Limoncello Glaze . These look delicious – and would be delicious in the middle of summer, too! When cookies have cooled completely, drizzle glaze over top or spread on lightly with knife. If it were possible for anything to be better than chocolate (and for me, there isn’t) it could be this cookie. Boil for 3 minutes, stirring occasionally, then remove from heat and immediately pour into a heat-proof glass bowl. These Limoncello Ricotta Cookies can be made ahead and stored in an airtight container in the refrigerator for a week, or in the freezer for up to a month. In a large bowl, use an electric mixer on medium/high to cream together the sugar, butter, and lemon zest, until mixture is light and fluffy, about 2 minutes. 12. 4.) What about using lemon extract. Add oil, then ricotta and limoncello. I make my own limoncello so there is always a bottle in my freezer. I remember you/your mom making these (the anise ones) – what a great idea subbing in limoncello for a refreshing summer cookie! https://www.mygourmetconnection.com/limoncello-glazed-ricotta-cookies So easy and yet so elegant. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. They look delicious and simple to make. If I want to substitute butter with light olive oil, would that work? Add eggs, 1 at a time. finally, it was about twice as much icing as I needed, and this stuff is (as I already said) delicious! 4. The final cookie is so yummy! ( Log Out /  Roll into log, about 1 1/2 inches wide and 10 inches long. First, and most importantly: these cookies are delicious! Bring on the sugar! Drop the dough using a tablespoon-sized cookie scoop onto a parchment-lined baking sheet. This version uses the limoncello for flavor. I mean WOW! I think lemon is a nice change for a Christmas cookie… there’s always so much ginger, cloves, cinnamon, etc., involved in most Christmas coookies. Thanks to everyone for such nice comments. If desired, sprinkle with a bit of lemon zest while the glaze is still moist. This site uses Akismet to reduce spam. Line cookie sheet with greased parchment paper. Beautiful. Thanks. These easy-to-make Italian ricotta cookies are one of our favorite Christmas cookies. this is a beautiful, smooth, fluffy batter; but it will not spread. Bake for 20 to 25 minutes, or until cookies just begin to brown on bottom. For the glaze: Mix sugar and limoncello together in small bowl. Remove cookies from the oven and transfer to a wire rack to cool. Return to the wire rack to dry completely. Made with ricotta cheese and Limoncello Liqueur, and zest. Your first thoughts are correct – the dough for these cookies is definitely rather wet and sticky. The dough will not expand on cookie sheet. A lifelong foodie and experienced cook, she decided to use her graphic design and marketing background to launch a website where she could explore and share her passion for food. Add to that some flour, baking power and salt and you’re ready to go forth and bake! Remove cookie dough from refigerator and use a cookie scoop to measure out about a tablespoon of batter and roll into a ball.