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Sicilian Lemon Ricotta Cookies

Sicilian Lemon Ricotta Cookies


·      1 stick butter, softened

·      2 cups sugar

·      2 eggs

·      15 oz. ricotta

·      4 T Sicilian lemon balsamic vinegar

·      2 ½ cups flour

·      1 t. baking powder

·      1 t. salt


·      1 ½ cups powdered sugar

·      6(plus) T Sicilian lemon balsamic vinegar



·      Cream together the butter and sugar until light and fluffy

·      Add the eggs one at a time and stir until combined

·      Add the ricotta and vinegar into the mix and stir until incorporated

·      In a bowl, combine the flour, baking powder, and salt

·      Add the dry ingredients (by batches) into the wet ingredients until combined

·      Using an ice cream scoop, scoop batter onto a lined baking sheet with a little space in between scoops

·      Bake for 15 minutes (or until desired doneness)


Recipe submitted by Max Winkler