Lemon Ricotta Cookies with Lemon Glaze

2 1/2 cups of flour

1 tsp. baking powder

1 tsp. salt

1 stick of unsalted butter (1/2 cup)

2 cups sugar

2 eggs

1 15 oz. container ricotta cheese (I used light)

3 tbsp. lemon juice

zest from 1 lemon


Glaze


1 1/2 cups powdered sugar

3 tbsp. lemon juice

zest from 1 lemon


Pre-heat oven to 375 degrees.


For the cookies.


In a medium bowl combine flour, baking powder and salt.  Set aside.  In mixing bowl combine butter and sugar and beat until light and fluffy.   About 3 minutes.   Add eggs one at a time.   Beat until well incorporated.   Add ricotta cheese, lemon juice, and lemon zest beating to combine.   Slowly mix in dry ingredients.   Line baking sheets with parchment paper and spoon tablespoons of the dough onto the sheets. Bake for 15 minutes or until slightly brown around the edges. let cool on cookie sheets for 20 minutes. Then glaze.
  
For the glaze.

Mix icing sugar, lemon juice and zest until smooth.  Spoon about 1/2 tsp. onto each cookie and spread with the back of spoon.  Let glaze harden before putting in containers. I got 56 cookies.   
Comments