Pink Italian Lemon Ricotta Cookies( In Honor of Breast Cancer Awareness Month)

Friday, October 16, 2009 Add Comment Edit

OK ladies this month everyone needs to get in for their yearly checkup ......

A Cause I am truely passionate about. Many times we take for granted things are ok, I speak from experience. Early detection does save lives. This disease warrants no one...thank you for reading.

Pink Italian Lemon Ricotta Cookies (In Honor or National October Breast Cancer Awareness Month)

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt
1 stick margarine, softened ( any kind that's recommended by the American Heart Society) if using butter use unsalted and 1 teaspoon of salt instead of 1/4 teaspoon.
2 cups sugar
2 eggs 1 (15-ounce) container Whole Milk or Light Ricotta Cheese
1 teaspoon of lemon extract
1/4 teaspoon lemon zest
a few drops of red food coloring Beat margarine and sugar together till light. Put all dry ingredients together in a bowl. Stir Ricotta into the margarine and cheese, then add one egg at a time and blend together. Gently mix the dry ingredients in till blended adding drops of red food coloring for pink coloring. Drop by teaspoons full on a greased cookie sheet. Bake till the edges are slightly brown, and cookies are set, about 10 to 15 minutes.

Frosting:

1 1/2 cups of confectionery sugar
2 tablespoons of shortening

1/2 teaspoon of lemon extract

3 tablespoons milk keep adding by drops until it makes a smooth stream, if too thick. Beat till spreadable.

Frost cooled cookies with white frosting. Make separate batch of pink frosting to go over the top of the white.