Lemon Ricotta Cookies
Ingredients
Cookies:
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
1 (15-ounce) container whole milk ricotta cheese
3 tablespoons lemon juice
1 lemon, zested
Glaze:
1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zested
Directions
Preheat the oven to 375 degrees F.
In the large bowl, using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, ricotta cheese, lemon juice, and lemon zest. Beat to combine. Slowly add the flour, baking powder and salt. Beat or stir with a spoon until well blended.
Using a non-stick baking sheet or one lined with parchment paper, drop about 2 tbsp of dough per cookie onto sheet.
Bake for 15 minutes, until slightly golden around the edges. Remove from the oven and allow to cool for around 20 minutes.
Glaze:
In a small bowl, add the powdered sugar, lemon juice, and lemon zest. Stir until smooth. Spread about 1/2 tsp. of glaze onto each cookie. Allow glaze to harden for 2 hours before trying to store them.