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Angel's Heart Cookies

Yield Makes About 3 1/2 dozen cookies

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

  6. Nutritional analysis per cookie.