Lemon-Ricotta Cookies

These soft, almost cake-like cookies with a hint of lemon flavor are perfect for dunking in your cup of coffee or tea. My husband loves these as they are not overly sweet.

Lemon-Ricotta Cookies
Ingredients

• ⅔ cup Cheese, ricotta, part skim milk
• ⅔ cup Sugars, granulated
• 1 large Egg, whole, raw, fresh
• 1 teaspoon Vanilla extract
• 1 Lemon peel, raw
• 2 cups Wheat flour, white, all-purpose, enriched, bleached
• 1 teaspoon Leavening agents, baking powder, double-acting, sodium aluminum sulfate
• 2 tablespoons Sugars, powdered

Instructions
 Step 1
Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

 Step 2
Beat ricotta, sugar, egg, vanilla, and lemon zest in a large bowl with an electric mixer. Gradually beat in flour and baking powder; mix until well combined.

 Step 3
Use a small 1 1/2-tablespoon cookie scoop to scoop up dough and form into a ball with floured hands. Roll the ball of dough into a rope, approximately 7 inches long, on a very lightly floured surface. Shape the rope into a ribbon and place on a baking sheet. Repeat with the remaining dough, arranging 9 cookies per baking sheet. Sprinkle cookies with powdered sugar.

 Step 4
Bake in the preheated oven until lightly browned, 15 to 16 minutes. Transfer cookies to wire racks and cool completely.

---