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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Adapted from the Pithy and Cleaver blog (who got it from Giada DeLaurentiis) Ingredients:
2 1/2 cups all-purpose flour |
1 teaspoon baking powder |
1 teaspoon salt |
1/2 cup unsalted butter, softened |
1 3/4 cups sugar |
2 eggs |
1 (15 ounce) container ricotta cheese (whole milk) |
2 teaspoons vanilla extract |
3 tablespoons lemon juice |
2 lemons, zest of |
1 1/2 cups confectioners' sugar |
3 tablespoons lemon juice |
1 lemon, zest of |
Directions:
1. Preheat oven to 375°F.
2. Sift together flour, baking powder and salt. Set aside.
3. In a stand mixer (or a large bowl with a hand mixer), cream butter and sugar until light and fluffy. Add one egg and beat until fully incorporated. Add the second egg and repeat. Add the ricotta, vanilla, lemon juice and lemon zest. Beat until combined.
4. Pour dry ingredients on top of wet, then, using a spatula, fold them together by hand until just combined.
5. Line two baking sheets with parchment or Silpats. Spoon dough (about 2 tbsp per cookie) about 2 apart. Bake 15 min until the edges are golden (do not underbake). Cool on pans 20 minutes then transfer to racks to cool completely.
6. Meanwhile, stir together glaze ingredients until smooth. When cookies are cool, spoon 1/2 teaspoon glaze on each cookie and spread gently with back of spoon. Let glaze harden 1-2 hours before storing in an airtight container.
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