All Recipes

Italian Lemon-Ricotta Cookies

Prep

15-30 mins

Total

59 MIN

Servings

41 Servings

Ingredients

3-1/2 cups

flour

2 tsp

baking soda

1  cup

butter, softened

1-1/4 cups

granulated sugar

1 pkg

(3.4 oz.) JELL-O Lemon Flavor Instant Pudding

1 tbsp

lemon zest and 5 Tbsp. juice from 2 lemons, divided

1 container

(15 oz.) ricotta cheese

2 

eggs

3 cups

powdered sugar

2 tbsp

multi-colored sprinkles

Instructions

Step 1

Heat oven to 350°F.

Step 2

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.

Step 3

Roll dough into 82 (1-inch) balls. Place, 2 inches apart, on baking sheets.

Step 4

Bake 12 to 14 min. or until edges are lightly browned. Cool 5 min. on baking sheets. Remove to wire racks; cool completely.

Step 5

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.

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