1/2 pound whole milk ricotta cheese
1 cups granulated sugar
21/2 cups flour
grated zest from 1 lemon
1 tablespoon baking powder
3 eggs
12 tablespoons margarine, softened
1 tablespoon lemon extract
extra granulated sugar in bowl to roll cookie balls
red and green candied cherries
In electric mixer beat sugar and softened margarine together until light and fluffy. Add eggs, ricotta, lemon extract, and lemon zest and beat until creamy. Add dry ingredients a little at a time and blend well. The dough should be slightly tacky.
Take a little piece of the dough and roll it into a ball. I found that if I used a small ice ceam scoop (about one inch in diameter) the cookies come out all thge same size and it was very easy. Roll the ball in the granulated sugar. Place the sugar coated balls on a lightly greased
shown above, or something that will press down the dough slightly and make a design. Place a whole or half piece of a candied cherry in the middle of the impression or design you made on the cookie. Bake in a preheated 400 degree oven for 18-25 minutes. They should not get very brown, but just lightly golden around the edges and brown on the
bottom. Makes about 32-35 cookies 125
