Simply De-Lite-Ful: Lemon Ricotta Cookies
Lemon Ricotta Cookies
Preheat oven to 350 and line baking sheet with parchment paper.
Combine butter substitute and sugar in bowl and cream together until light and fluffy. Add egg substitute, Ricotta, lemon extract, zest and juice; blend well. Add flour, baking powder and salt. Mix well
Drop about 2 Tablespoons dough 2 inches apart on baking sheets (cookies will spread). Bake until cookies edges are set when tested in the middle—about 8-10 minutes. Let cookies rest on baking sheet for a few minutes and transfer to wire cooling rack.
While cookies cool, prepare glaze by creaming together butter substitute and powdered sugar. Continue to mix, gradually adding juice until desired spreading consistency. Decorate cooled cookies, adding dragees or decorating sugar, if desired, before icing sets.