Lemon-Glazed Egg Biscuits
Recipe By :Nancy Verde Barr
4 ounces soft butter
1 cup sugar
1 large egg
1/2 pound ricotta cheese
1 teaspoon vanilla
2 lemons -- grated rind of
1 tablespoon lemon juice
2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Lemon Glaze:
1 cup powdered sugar
4 teaspoons lemon juice
Place the oven rack in the upper third of the oven. Preheat the oven to 350 degrees.
Cream the butter in the bowl of an electric mixer, adding the sugar gradually to make a light and fluffy mixture. Add the egg and beat well. Beat in the ricotta cheese, vanilla, lemon rind, and lemon juice.
Sift the flour, baking powder, baking soda, and salt together. Blend into the batter either by hand or on the slow speed of the mixer. Be sure the mixture is thoroughly blended but do not overbeat.
Drop by rounded tablespoons on an ungreased cookie sheet 2 inches apart. Bake 14 minutes, or until cooked through. Remove to a wire rack and cool 5 minutes. Sift and blend powdered sugar with the lemon juice to make the glaze. Brush on the cooled biscuits.
Source:
"We Called It Macaroni"
Yield:
"40 cookies"
NOTES : If you wish to decorate with colorful candied sprinkles, apply them as soon as the glaze is brushed on so that they will stay put.
Recipe By :Nancy Verde Barr
4 ounces soft butter
1 cup sugar
1 large egg
1/2 pound ricotta cheese
1 teaspoon vanilla
2 lemons -- grated rind of
1 tablespoon lemon juice
2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Lemon Glaze:
1 cup powdered sugar
4 teaspoons lemon juice
Place the oven rack in the upper third of the oven. Preheat the oven to 350 degrees.
Cream the butter in the bowl of an electric mixer, adding the sugar gradually to make a light and fluffy mixture. Add the egg and beat well. Beat in the ricotta cheese, vanilla, lemon rind, and lemon juice.
Sift the flour, baking powder, baking soda, and salt together. Blend into the batter either by hand or on the slow speed of the mixer. Be sure the mixture is thoroughly blended but do not overbeat.
Drop by rounded tablespoons on an ungreased cookie sheet 2 inches apart. Bake 14 minutes, or until cooked through. Remove to a wire rack and cool 5 minutes. Sift and blend powdered sugar with the lemon juice to make the glaze. Brush on the cooled biscuits.
Source:
"We Called It Macaroni"
Yield:
"40 cookies"
NOTES : If you wish to decorate with colorful candied sprinkles, apply them as soon as the glaze is brushed on so that they will stay put.