Makes 44 cookies.
Ingredients
Cookies:
1-1/2 Cups All-Purpose Flour
1 Teaspoon Baking Powder
1 Teaspoon Salt
1 Stick (8 Tablespoons) Butter, softened
2 Cups Granulated Sugar
2 Eggs
1 15-oz. Container Whole Milk Ricotta Cheese
3 Tablespoons Lemon Juice
Lemon Zest from 1 Lemon
Lemon Glaze:
1-1/2 Cups Powdered Sugar
3 Tablespoons Lemon Juice
Lemon Zest from 1 Lemon
Directions
Cookies:
Preheat oven to 375 degrees
In a medium bowl, combine the flour, baking powder, and salt. Set aside.
In a large bowl, combine the butter and sugar. Using an electric mixer, beat the butter and sugar until light and fluffy, about 3 minutes.
Add the eggs, 1 at a time, beating until incorporated.
Add ricotta cheese, lemon juice, and lemon zest. Beat to combine.
Stir in the dry ingredients.
Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets.
Bake for 15 minutes, until slightly golden at the edges.
Remove cookies from the oven and let them rest on the baking sheet for 20 minutes.
(Transfer cookies to an open wire rack if you have one.)
Glaze:
Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth.
Spoon about ½ teaspoon of glaze onto each cookie and use back of spoon to gently spread to edges of cookie.
Let the glaze harden for about 2 hours.
Remove cookies from parchment with spatula and store.
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