The Meyer lemon is a smaller, sweeter versionof lemon that originated in China and is thought to be a crossbetween a lemon and a Mandarin orange. These tender, citrus-flavoredcookies, festively dressed in silver dragees, make a delightfuladdition to your holiday cookie platter.
Recipe: Meyer Lemon RicottaCookies
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
2 large eggs
1 (15 ounce) container whole milk ricotta cheese
1/2 teaspoon lemon extract or 1 teaspoon lemon and/or tangerinebaking oil
3 tablespoons Meyer lemon zest, freshly grated*
1 tablespoon Meyer lemon juice
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon saltGlaze:
6 tablespoons (3/4 stick) unsalted butter
3 cups confectioners sugar
3 to 4 tablespoons Meyer lemon juice
Decorating sugar, silver dragees (small silver balls), optional
Makes about 3 1/2 to 4 dozen.
*Meyer lemons are available mid-Novemberthrough early spring in specialty food stores. You will need2 to 3 medium-sized lemons. Regular lemons can be substituted.
Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.
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