Ricotta Cookies with Lemon and Poppyseed
The perfect balance of tart and sweet, these ricotta cookies made with Bison Cottage Cheese, and flavors of lemon and poppyseed, will be the talk of your next cookie swap.
Servings
36
Prep Time
15m
Cook Time
40m
Total Time
2h 25m
This recipe uses:
Ingredients
- 1 cup Bison Cottage Cheese
- 2 cups all-purpose flour
- 2-1/2 Tbsp poppyseeds
- 1-1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 Tbsp lemon zest
- 1 large egg
- 1 tsp vanilla extract
- 1-1/4 cups confectioners’ sugar
- 2-1/2 Tbsp fresh lemon juice
- Lemon zest, for decorating
Instructions
Step 1
In a mixing bowl whisk together flour, poppyseeds, baking powder, and salt for about 20 seconds. Set aside.
Step 2
Using a stand mixer, mix together butter, sugar, and lemon zest until combined.
Step 3
Mix in egg and vanilla extract. Add Bison Cottage Cheese and blend.
Step 4
Add flour mixture, mix until combined and everything is evenly incorporated.
Step 5
Cover bowl and chill 1-2 hours.
Step 6
Preheat the oven to 350°F. Prepare a baking sheet with parchment paper.
Step 7
Scoop dough out onto prepared baking sheet using a medium cookie scoop.
Step 8
Bake for 12-14 minutes, until just nearly set when touched on top.
Step 9
Let cool on pan for about 5 minutes, then transfer to a wire rack to cool completely.
Step 10
For the icing, in a small mixing bowl whisk together confectioners’ sugar and lemon juice until blended well. Spoon over cooled cookies and top lightly with lemon zest.
Step 11
Let glaze set at room temperature, then serve and enjoy!