Lemon Ricotta Cookies with Lemon Glaze

By KeyIngredient

Ingredients

• Glaze:
• 2 1/2 c. flour
• 1 tsp. baking powder
• 1 tsp. salt
• 1 stick unsalted butter softened
• 2 c. sugar
• 2 eggs
• 1 (15oz) container whole milk ricotta cheese
• 3 Tbsp. lemon juice
• 1 lemon, zested
• 1 1/2 c. powdered sugar
• 3 Tbsp. lemon juice
• 1 lemon, zested

Preparation

Step 1

Heat oven to 375.

Cookies:
In medium bowl combine the flour, baking powder and salt; set aside.

In large bowl combine the butter and sugar. Using electric mixer beat the butter and sugar 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 Tbsp. for each cookie) onto the baking sheets. Bake for 15 min until slightly golden at the edges. Remove from oven and let the cookies rest on the baking sheet for 20 min.

Glaze:
Combine the powdered sugar, lemon juice and lemon zest in a small bowl and stir until smooth. Spoon about 1/2 tsp. onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours.