I’ve been so incredibly busy. I’m still working at the hospital to finish the required clinical time for my Advanced EMT license. I’m also teaching 7 classes per week at the dance studio, building websites, and cooking up a storm. With the shorter days (whose bright idea was it to make it get dark at 4 pm in October???), I seem to be in hibernation mode. However, these bright and fruity cookies were enough to shake me out of the doldrums. They taste like a bite of Spring!
2 Sticks butter, softened
8 oz Ricotta cheese
1 tsp Lemon extract
2 Cups Flour
1/4 Cup Granulated sugar
Jelly or Jam (I used raspberry and apricot, but I believe blueberry would be terrific)
Preheat oven to 375°F.
Beat butter, ricotta and vanilla together until creamy. Mix in flour to form dough. Refrigerate until firm, about 30 minutes.
Form dough into 1/2 tablespoon balls and roll in granulated sugar. Use 1/2 tsp measure to create an indentation in each cookie. Fill each cookie with about 1/4 tsp of jelly or jam.
Bake for 9 to 11 minutes or until cookies are golden on the bottom. Let cool completely.
Adapted from Ricotta Thumbprint Cookies.