teriyaki sauce and sesame dressing combine to create an Asian-inspired flavor. Use tenderloins of beef, chicken, or pork.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 18 |
| Yield: | 18 cookies |
Ingredients
- ⅔ cup whole-milk ricotta cheese
- ⅔ cup white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 lemon, zested
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 2 tablespoons powdered sugar
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Beat ricotta, sugar, egg, vanilla, and lemon zest in a large bowl with an electric mixer. Gradually beat in flour and baking powder; mix until well combined.
- Use a small 1 1/2-tablespoon cookie scoop to scoop up dough and form into a ball with floured hands. Roll the ball of dough into a rope, approximately 7 inches long, on a very lightly floured surface. Shape the rope into a ribbon and place on a baking sheet. Repeat with the remaining dough, arranging 9 cookies per baking sheet. Sprinkle cookies with powdered sugar.
- Bake in the preheated oven until lightly browned, 15 to 16 minutes. Transfer cookies to wire racks and cool completely.
Nutrition Facts
| Calories | 88 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 0 g |
| Sodium | 31 mg |
| Sugars | 8 g |
| Fat | 0 g |
| Unsaturated Fat | 0 g |
Reviews
Like it, actually tripled it because I wanted to use up the ricotta. I am freezing some of them. They are good and not too sweet which also makes my husband happy.
I made it just as the recipe called. Turned out great!
These were simple to make and relatively healthy as cookies go with no butter and little sugar. Delicate and lovely tasting.