DAINTY LEMON RICOTTA
COOKIES
Not easy to have only one! These soft cookies are a lovely way to use up
leftover ricotta that has gone a little sour, or not! I love what ricotta cheese does for cookies. They taste so much better than a store-bought,
packaged cookie.
11/2 cups Gluten-Free Bake Mix 2 (375 mL)
1/4 tsp salt (1 mL)
1 egg
Liquid sweetener to equal 1
cup (250 mL)
sugar, OR to taste
1/4 cup granulated sweetener (60 mL)
7 oz ricotta cheese (210 g)
1/4 cup unsalted butter, softened (60 mL)
11/2 tbsp lemon juice (22 mL)
1 tsp unflavored gelatin (5
mL)
Preheat oven to 375°F (190°C).
In
medium bowl, combine Gluten-Free Bake Mix 2 and salt; stir to mix
well.
In
food processor, or mixer, process egg, liquid sweetener, erythritol, ricotta
cheese, butter, lemon juice and gelatin.
Add dry ingredients; process.
Drop
onto greased cookie sheets by 2 teaspoonfuls (10 mL). Bake 13 to 15 minutes or until golden brown
underneath. Leave to cool on the baking
sheet. Store in the refrigerator.
Yield: 42 cookies
1
cookie
36.3
calories
1.4
g protein
2.9
g fat
0 g fiber
1.1
g net carbs