Home Italy Revisited Bookshelf Plays About Mary Melfi Contact Us
Cookies without Nuts
ricotta cookies with lemon glaze
Ricotta Cookies with Lemon Glaze (with margarine, baking soda and vanilla)
Originated from: Italy
Occasion: Special times
Contributed by: Mrs. Yolanda DiTullio

Printer Friendly Version


3 eggs
2 cups sugar
2 cups flour (more if necessary)
1/2 pound margarine, melted
Pinch of salt
1 teaspoon Magic baking powder
1 teaspoon baking soda
2 teaspoons vanilla (preferably "clear")
1 ricotta container (about 450 grams)

Icing sugar for rolling (optional)

For Lemon Glaze
about 2 pounds icing sugar
Juice of 2 lemons


To make the cookies

1. Preheat oven 350 F degrees.

2. Beat eggs.

3. Add melted margarine and mix.

4. Add sugar, baking soda, Magic baking powder, and vanilla. Mix well.

5. Add ricotta.

6. Add flour, and mix. The resulting cookie dough should be quite soft (Add a touch more flour if necessary).

7. Cover bowl with plastic wrap. Let the dough rest for about 1 hour in the fridge.

8. Take about a tablespoon of dough and using the palms of your hands make small balls (the size of golf balls).

9. Version I: If one does not intend to make icing, one can now roll the small balls in icing sugar and then place them on a baking sheet that has been lined with parchment paper.

9. Version II. If one intends to use lemon glaze, one does not roll the balls in icing sugar. One simply places the small balls directly on the baking sheet lined with parchment.

10. Bake for 12 to 15 minutes.

11. Cool the cookies for a few hours.

12. To make frosting slowly mix lemon juice with icing sugar until the desired consistency is achieved.

13. Coat the cookies with the frosting.

14. Air dry for a few hours.

15. Store the cookies in the "candina" -- cold room. Or keep in fridge till needed.

16. Serve at room temperature.


The cookies shown in this entry were made by Mrs. Yolanda DiTullio following her daughter's mother-in-law's recipe; the photo was taken by Mary Melfi.

Back to main list