The perfect balance of tart and sweet, these ricotta cookies made with Bison Cottage Cheese, and flavors of lemon and poppyseed, will be the talk of your next cookie swap.
Ingredients
- 1 cup Bison Cottage Cheese
- 2 cups all-purpose flour
- 2-1/2 Tbsp poppyseeds
- 1-1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 Tbsp lemon zest
- 1 large egg
- 1 tsp vanilla extract
- 1-1/4 cups confectioners’ sugar
- 2-1/2 Tbsp fresh lemon juice
- Lemon zest, for decorating
Instructions
- Servings: 36
- Prep Time: 15m
- Cook Time: 40m
- Total Time: 2h 25m
Details
- Step 1: In a mixing bowl whisk together flour, poppyseeds, baking powder, and salt for about 20 seconds. Set aside.
- Step 2: Using a stand mixer, mix together butter, sugar, and lemon zest until combined.
- Step 3: Mix in egg and vanilla extract. Add Bison Cottage Cheese and blend.
- Step 4: Add flour mixture, mix until combined and everything is evenly incorporated.
- Step 5: Cover bowl and chill 1-2 hours.
- Step 6: Preheat the oven to 350°F. Prepare a baking sheet with parchment paper.
- Step 7: Scoop dough out onto prepared baking sheet using a medium cookie scoop.
- Step 8: Bake for 12-14 minutes, until just nearly set when touched on top.
- Step 9: Let cool on pan for about 5 minutes, then transfer to a wire rack to cool completely.
- Step 10: For the icing, in a small mixing bowl whisk together confectioners’ sugar and lemon juice until blended well. Spoon over cooled cookies and top lightly with lemon zest.
- Step 11: Let glaze set at room temperature, then serve and enjoy!
