Ingredients
¼ cup (1/2 stick) melted butter
1 cup ricotta (not non-fat)
1 large egg
1 teaspoon lemon extract
Zest of 1 lemon
1 (18.25 ounce) package lemon cake mix
Canned or homemade lemon frosting (optional), whipped well
Instructions
2. In a stand mixer beat together butter and ricotta until fluffy. Add egg, lemon extract, and lemon zest and beat until combined and fluffy. Add the cake mix and beat until combined.
3. With a mini or standard size cookie scoop drop dough onto parchment two inches apart. Dunk scoop into a glass of hot water and shake well after every few scoops when the dough gets difficult to release.
4. Bake a sheet at a time for 10 to 12 minutes or until lightly browned on the bottom. I used a mini cookie scoop; it might take a minute or two longer for standard sized cookies.
5. Let sit on the cookie sheet for a couple of minutes and move to a cooling rack to finish cooling.
6. Once cool, whip frosting until fluffy and pipe a dollop on top of each cookie.
Recipe by Laura Flowers
Ewwww…YUMMO. That looks great. Thanks for sharing.
Hugs, Tara
Cookies look yummy. What a nice way to display them.
Looks delectable! You always have so many yummy things on your blog.
They sound delicious. I don't think I've ever had cookies with ricotta! Need to try these.
Oh those look fabulous ~thanks for sharing the recipe Blessings Heather ;D
So much for the diet! LOL Great mosaic and recipe. Sharon
Oh now this mosaic is speaking to me. Yummy looking. I'm going to have to try those. Wish you could pass me one through the screen :0)
YUM…. don't these look amazing?!!
Thank you for sharing~ Mrs.H.
*hugs*
Love~ Miss Jen