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Meyer Lemon Ricotta Cookie

Chef Dennis Littley
  • 35 minutes
  • Serves 36

INGREDIENTS

2 1/2 cups

all-purpose flour

1 tsp

baking powder

1 tsp

fine sea salt

4 oz

softened unsalted butter

2 cups

sugar

2

large eggs

16 oz

whole milk ricotta

3 tbsp

Meyer lemon juice

1

Meyer lemon finely zested

1 1/2 cups

powdered sugar

3 tbsp

Meyer lemon juice

1

Meyer lemon finely zested