Lemon Ricotta Cookies

• 1/4 cups Butter, Melted
• 1 cup Ricotta Cheese
• 1 whole Large Egg
• 1 teaspoon Lemon Or Vanilla Extract
• 1 teaspoon Lemon Zest
• 1 box Lemon Cake Mix (18 Ounce Box)

1. Preheat oven to 350 degrees F. Position rack in the middle of the oven and line 2 cookie sheets with parchment paper.
2. Beat together butter and ricotta until fluffy. Add egg, lemon or vanilla extract, and lemon zest and beat until combined and fluffy. Add the cake mix and beat until combined.
3. With a cookie scoop drop the dough onto parchment lined cookie sheets, two inches apart.
4. Bake cookies a sheet at a time for 10 to 12 minutes or until lightly browned on the bottom.
5. Then remove them from the oven and let the cookies sit on the cookie sheet for a couple of minutes before moving them to a cooling rack to finish cooling.

ubc, ricotta cheese, egg, lemon or vanilla, lemon zest, lemon cake mix

Taken from tastykitchen.com/recipes/desserts/lemon-ricotta-cookies-2/ (may not work)