Ingredients
- COOKIES:
- 2 1/2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 stick butter, softened
- 2 cups sugar
- 2 eggs
- 1 (15 oz) container whole milk ricotta cheese
- 3 tablespoons freshly squeezed lemon juice
- 1 lemon, zested
- GLAZE:
- 1 1/2 cups of powdered sugar
- 3 tablespoons freshly squeezed lemon juice
- 1 lemon, zested
Details
Servings 44
Adapted from foodnetwork.com
Preparation
Step 1
Preheat oven to 375° F.
Cookies:
In medium bowl, combine flour, baking powder, and salt. Set aside.
In large bowl, combine the butter and sugar. Using an electric mixer, beat the sugar and butter until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating until incorporated. Add the 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 from oven and let the cookies rest on the baking sheet for 20 minutes.
Glaze:
Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and whisk until smooth. Spoon about 1/2 teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack cookies into a decorative container.
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