INSTRUCTIONS

(note that the format of this recipe is layed out differently. Read it all the way before you start to ensure you are not missing any ingredients. I’m keeping it exactly how it was given to me)

With a mixer, cream (blend) the following until smooth:
1/2 pound of salted butter (softened)
1 + 1/2 cup of sugar

Still using your hand-held or standing mixer…

add:
2 x-large eggs (or 3 small ones)
1/2 tsp baking soda
2 tsp baking powder
2 tsp vanilla extract
1 Container of ricotta (475 gr) (Full fat SVP)
(Blend together)

Then gradually add:
3 1/2 cups of flour (you’ll need some muscle!)

When mixture is properly combined, take a teaspoonful of mixture and roll it between your hands (small meatball size)

Bake on a cookie sheet lined with parchment paper or foil, for 10 to 13 min. (if you make giant cookies like mine lol, it’ll probably take around 25 to 30 min). I consider them ready when the bottom of the cookies turn golden brown and the tops start to show a little bit of color, a light tan if you will)

Prepare icing sugar while cookies bake.
Mix approximately 3 cups of icing sugar the the juice and zest of 1 to 1+1/2 lemons. Mixture should not be too liquidy.

Allow cookies to cool on a rack. Once cooled, dip the top of each cookie in the icing sugar, let excess drip off and place on some parchment or wax paper to dry.