Angel's Heart Cookies

Recipe from


Nutritional Information

Calories 52
Caloriesfromfat 16 %
Protein 1 g
Fat 0.9 g
Satfat 0.5 g
Carbohydrate 9.9 g
Fiber 0.1 g
Sodium 42 mg
Cholesterol 7.7 mg


About 1/2 cup butter or margarine
2/3 cup granulated sugar
2/3 cup ricotta cheese
1 large egg
3/4 teaspoon lemon extract
1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups powdered sugar
3 tablespoons milk


1. In a large bowl, with a mixer, beat 6 tablespoons butter and the granulated sugar until well blended. Add ricotta, egg, and 1/2 teaspoon lemon extract; beat until well mixed.

2. In a medium bowl, mix flour, baking powder, baking soda, and salt. Add to butter mixture, stir to mix, then beat until well blended.

3. Butter 14- by 17-inch baking sheets. Drop batter in 1-tablespoon portions about 1 1/2 inches apart on sheets.

4. Bake cookies in a 325° oven until golden brown, 20 to 25 minutes. If baking more than 1 pan at once, switch pan positions every 10 minutes. With a wide spatula, transfer cookies to racks.

5. Melt 2 tablespoons butter. In a deep bowl, mix butter, powdered sugar, 1/4 teaspoon lemon extract, and milk until smooth. One at a time, hold cookies by the edges and dip rounded tops into icing; set in a single layer, icing up, on racks and let stand until icing is firm, about 10 minutes. Serve, or store airtight up to 1 day; freeze to store longer.

Nutritional analysis per cookie.

Louise Ross, Elk Grove, California,


February 2000