Lemon Ricotta Thumbprint Cookies

Lemon Ricotta Thumbprint Coolies

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!

Ingredients
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.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s