I am not really sure how I stumbled onto The Cooking Photographer’s blog last week, but I am really glad I did. She has the most beautiful photographs and great recipes. I saw this recipe for lemon cookies made with ricotta and cake mix. I had some leftover ricotta so I decided to try it. These puppies are deadly. They are so soft and so good. They were too easy to eat! They would be really good with some vanilla ice cream or lemon sherbet. If you like lemon, you will LOVE these little bites of heaven!
1/4 cup (1/2 stick) melted butter
1 cup ricotta (not non-fat)
1 large egg
1 teaspoon lemon extract (I used 1/4 tsp lemon oil and no zest)
Zest of 1 lemon
1 (18.25 ounce) package lemon cake mix
Preheat oven to 350.
In a stand mixer, beat together butter and ricotta until fluffy. Add egg, lemon extract, and lemon zest and beat until combined and fluffy. Add the cake mix and beat until combined.
With a medium scoop drop dough onto parchment lined cookie sheet.
Bake for 14 to 16 minutes or until lightly browned on the bottom. Cool completely.