Author Notes
These ricotta cookies with lemon and lime zest, and basil are the perfect addition to a summer picnic or just an afternoon on the deck with some iced tea. —anne fassnacht
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Ingredients
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1/4 pound
unsalted butter, softened
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1/4 cup
ricotta
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1 teaspoon
vanilla
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1 cup
sugar
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1
egg
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2 cups
flour
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1/2 teaspoon
baking soda
-
1/2 teaspoon
salt
-
1/2 cup
basil chiffonade
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zest of one lemon
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zest of one lime
Directions
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Preheat oven to 350° oven and grease cookie sheets
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In a medium bowl mix together dry ingredients; flour, baking soda, salt, basil and zests
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In bowl of mixer blend butter and ricotta until creamy, mix in vanilla
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Add sugar and beat until blended, Add egg and mix well
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Gradually add dry ingredients to mixer until blended
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Drop teaspoons on greased cookie sheets. Bake 10 minutes or until edges are golden.
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