Ingredient!
2 1/2 cups of all-purpose flour
1 teaspoon baking powder
1 teaspoon of salt
1 whisk unsalted butter, softened
2 cups of sugar
2 eggs
1 (15-ounce) container of whole milk ricotta cheese
3 tablespoons lemon juice
1 lemon, Zested
Glaze
1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, Zested
Preparation!
Preheat the oven to 375 degrees Fahrenheit.
cookies
In a medium bowl, mix together flour, baking powder and salt. Put aside.
In the large bowl, mix the butter and sugar. Use an electric mixer to beat the butter and sugar until they are light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until they are absorbed. Add the ricotta, lemon juice and lemon zest. Beat to combine. Stir in the dry ingredients.
Line 2 baking trays with baking paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until a little gold on the edges. Remove from the 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 stir until smooth. Spoon about 1/2 teaspoon on each cookie and use the back of the spoon to gently spread. Allow the glaze to cure for about 2 hours. Pack the cookies in a decorative container.