Recipe for pomegranate ricotta cookies
Components
About 30 cookies
1 and 1/3 cups flour 1/2 tsp. baking powder
50 g soft butter
3/4 cup sugar
A pinch of salt 1 large
egg 1 yolk
1 box of natural
ricotta 2 tablespoons fresh
lemon juice
<> grated lemon peel
For decoration:
Powdered sugar
Method of preparation
1. In a mixer bowl with a guitar hook, mix sugar and butter into a uniform cream. Add salt.
2. Add egg and yolk and continue processing for a creamy mixture.
3. Add ricotta, lemon juice and lemon zest. Occasionally, the mixture is cleaned from the sides of the mixer with a licker to create a uniform mixture.
4. Add the dry ingredients and stir a little, only until the mixture is homogeneous.
5. Preheat oven to 170 degrees Celsius.
6. Divide the dough into balls, arrange on a baking sheet lined with parchment paper, with few spaces, flatten a little and bake for 12-10 minutes, until the cookies are evenly golden and their center is firm.
7. Sprinkle with powdered sugar after baking.
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