Limoncello + Ricotta = Italian Limoncello Ricotta Cookies

Limoncello and ricotta are two things I make quite often. On the rare occasion when I make both on the same day, well, I just have to make something like these limoncello ricotta cookies. 

Cookies are my kryptonite. You can have your pies and cakes, I’m a cookie lover. It’s all I can do to hold myself back from buying the new cookbook dedicated to cookies “Dorie’s Cookies” by Dorie Greenspan. I’ll save it for my  Christmas wishlist – I can wait nine months – I can, I can.

I needed some “comfort” cookies today, so tried a recipe from the New York Times. The original recipe called for lemon juice but since I just made limoncello, well, that was a no-brainer to substitute limoncello for lemon juice! The ingredients actually made more cookies than I thought so a few neighbors and friends were recipients of surplus cookies. I don’t dare eat them all!

4 thoughts on “Limoncello + Ricotta = Italian Limoncello Ricotta Cookies”

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    1. Absolutely! I think the recipe mentions you can substitute lemon juice for the glaze. What you are trying to achieve is an extra bit of lemon flavor and either will accomplish that. Or if you prefer no lemon zing in the glaze just mix the powdered sugar with a little milk or water. Enjoy!

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