Ingredients:
Cookies:
2 1/2 cups flour
1 tsp baking powder
1 tsp salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
1 (15 oz.) container whole milk ricotta cheese
3 tbsp lemon juice
1 tsp vanilla extract
1 lemon, zested
Glaze:
1 1/2 cups powdered sugar
3 tbsp lemon juice
1 lemon, zested
Instructions:
Preheat the oven to 375 degrees F.
In a medium bowl combine the flour, baking powder, and salt. Set aside.
In a large bowl, combine the butter and the sugar. Using an electric mixer beat the
butter and sugar until light and fluffy, about 3 minutes.
Add the eggs, 1 at a time, beating until incorporated.
Add the ricotta cheese, lemon juice, lemon zest, and vanilla extract.
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.
This is easier if you use an ice cream scoop.
Bake for 15-18 minutes, until slightly golden at the edges.
Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
For the glaze, combine the powdered sugar, lemon juice,
and lemon zest in a small bowl and stir until smooth.
Spoon about 1/2-1 tsp onto each cookie and use the back of the spoon
to gently spread.
Let the glaze harden for about 2 hours.
