Ingredient!
2 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
1 (15 ounces) 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 oven to 375 degrees Fahrenheit.
cookies
In a medium bowl, combine the flour, baking powder and salt. Set aside.
In the large bowl, combine butter and sugar. Using an electric mixer turn the butter and sugar to light and fluffy, about 3 minutes. Add the eggs 1 at a time and beat until incorporated. Add 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 powdered sugar, lemon juice and lemon zest in a small bowl and stir until smooth. Spoon about 1/2 tsp on each cookie and use the tip of the baking to gently spread. Let the glaze harden for approx. 2 hours. Wrap the cookies in a decorative container.