- 44
- 15 mins
- 170 mins
Ingredients
- 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
- 1 1/2 cups powdered sugar
- 3 tablespoons lemon juice
- 1 lemon, zested
Preparation
Step 1
Preheat the oven to 375 degrees.
Cookies:
In medium bowl combine flour, baking powder, and salt. Set aside.
In large bowl combine butter and sugar. Using electric mixer beat butter and sugar until light and fluffy, about 3 minutes. Add eggs, 1 at a time, beating until incorporated. Add ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in dry ingredients.
Line 2 baking sheets with parchment paper. Spoon dough (about 2 tablespoons for each cookie) onto baking sheets. Bake for 15 minutes, until slightly golden at edges. Remove from oven and let cookies rest on the baking sheet for 20 minutes.
Glaze:
Combine powdered sugar, lemon juice, and lemon zest in small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use back of spoon to gently spread. Let glaze harden for about 2 hours. Pack cookies into decorative container.
SERVES: 44 (PER COOKIE); Calories: 113