Ingredients
Cookie dough:
- 60g butter
- 1/2 cup organic sugar
- 1 egg
- 80g ricotta cheese
- 1 tbsp lemon juice + 1 tbsp lemon zest
- 1 1/4 cups all-purpose flour
- 1/4 tsp baking powder
Lemon Glaze:
- 1 tbsp Mavella Superfoods Gut Boost
- 1 cup icing sugar
- 2 tbsp milk
- Christmas sprinkles
Method:
- Using an electric mixer on medium speed, cream together the butter and sugar. Add the egg and beat until combined.
- Add the ricotta cheese (draining it first if it’s too watery), lemon juice and zest, and mix well until everything is completely combined.
- Add the flour and baking powder to the mixer slowly until integrated.
- Chill the dough in the refrigerator for 2 hs.
- Preheat the oven to 180c and line a baking sheet with parchment paper. Scoop the dough and roll balls between your palms. Place on the cookie sheet and flatten slightly, leaving room in-between as they will expand.
- Bake for 15 minutes or until the bottoms start to brown and the tops are firm.
- Once cooled, whisk all the ingredients for the glaze and spoon over each cookie, topping with Christmas sprinkles before it hardens.