Angel's Heart Cookies

Recipe from Sunset

More From Sunset

Nutritional Information

Amount per serving
  • Calories: 52
  • Calories from fat: 16%
  • Protein: 1g
  • Fat: 0.9g
  • Saturated fat: 0.5g
  • Carbohydrate: 9.9g
  • Fiber: 0.1g
  • Sodium: 42mg
  • Cholesterol: 7.7mg


  • 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. 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. 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. 3. Butter 14- by 17-inch baking sheets. Drop batter in 1-tablespoon portions about 1 1/2 inches apart on sheets.
  4. 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. 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.
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