Lemon ricotta cookies

 Lemon Ricotta Cookies

Yield: 44 cookies

 

Ingredients for Cookies

2 ½ C all-purpose flour, sifted

1 tsp baking powder

1 tsp salt

1 stick of butter, softened

2 C white sugar

2 eggs

1 container (15 oz) of whole milk ricotta

3 Tsp lemon juice

Zest of One Lemon

 

Ingredients for Glaze

1 ½ C of powdered sugar

3 Tsp lemon juice

Zest of One Lemon

 

Directions

Preheat oven 375 degrees Fahrenheit

Combine the flour, baking powder, and salt in a bowl. Set aside.

Using an electric mixer, beat the butter and white sugar until light and fluffy (about 3 mins)

Add eggs, one at a time, beating until incorporated.

Add the ricotta, lemon juice, and zest. Beat to combine.

Stir in the dry ingredients.

 

Line 2 cookie sheets with parchment paper.

Spoon the dough (about 2 Tablespoons per cookie) onto the cookie sheets.

Bake for 15 minutes, until the edges are slightly golden.

Remove from the oven and let them cool on the cookie sheets for 30 minutes.

 

Directions for the Glaze

Combine the powdered sugar, lemon juice, and zest of one lemon until very smooth.

Spoon about ½ a teaspoon onto each cookie and use the back of the spoon to gently spread and swirl.

Let the glaze harden for 2 hours before eating. (Waiting for this is the most difficult part)