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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 375. | 2. Cookies: | 3. In a medium bowl combine the flour, baking powder, and salt. Set aside. | 4. Combine sugar and roughly minced basil in food processor. Process/pulse until basil is thoroughly incorporated with sugar. | 5. Using an electric mixer beat the butter with the basil sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients. Chill dough for 1 hour. | 6. Line 2 baking sheets with parchment paper. Scoop cold dough (about 2 tablespoons, more or less) and roll into ball and flatten lightly with bottom of a glass. If sticking occurs, dip bottom of glass in water then granulated sugar then proceed. | 7. IF USING HAZELNUT SUGAR/LEMON TOPPING: Make as described below, then continue to bake for 12-15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes. Using optional topping, you will omit the glaze. | 8. GLAZE: | 9. Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container. | 10. HAZELNUT SUGAR/LEMON TOPPING: | 11. Take hazelnut, sugar and lemon zest OR lemon oil and process in food processor to a fine powder. Take dough, form into balls and roll in mixture and flatten with the bottom of a glass. Proceed to baking instructions. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	2 1/2	cups		-	-	-	-
baking powder	1	teaspoon		2.438	1.2742	0.0	0.0
salt	1	teaspoon		-	-	-	-
butter	1/2	cup	unsalted	684.0	31.428	21.372	57.6
sugar	2	cups		1611.96	403.19199999999995	0.0	0.0
basil	1/2	cup		2.76	0.318	0.37799999999999995	0.0768
egg	2			143.0	0.72	12.56	9.51
milk ricotta cheese	1	container		-	-	-	-
lemon juice	3	tablespoons		10.065	3.1568	0.1601	0.1098
lemon	1		zested	1.2808	0.4116	0.0486	0.0132
sugar	1 1/2	cups	powdered	700.2	179.58599999999998	0.0	0.0
lemon juice	3	tablespoons		10.065	3.1568	0.1601	0.1098
lemon	1		zested	1.2808	0.4116	0.0486	0.0132
hazelnut	1/3	cup		106.4	16.0	0.0	5.336
sugar	3	tablespoons		1611.96	403.19199999999995	0.0	0.0
lemon zest	1	tablespoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.