Lemon Ricotta Cookies with Lemon Glaze |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 22 |
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Ingredients:
2 1/2 cup(s) all-purpose flour |
1 teaspoon(s) baking powder |
1 teaspoon(s) salt |
1 stick(s) unsalted butter-softened |
2 cup(s) sugar |
2 whole(s) eggs |
15 ounce(s) container whole milk ricotta |
3 tablespoon(s) lemon juice |
1 whole(s) lemon, zested |
1 1/2 cup(s) powdered sugar |
3 tablespoon(s) lemon juice |
1 whole(s) lemon, zested |
Directions:
1. Preheat the oven to 375F.
2. Cookies:
3. In a medium bowl, combine the flour, baking powder, and salt; set aside.
4. In a large bowl, combine the butter and 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, lemon juice, and lemon zest.. Beat to combine. Stir in the dry ingredients.
5. Line 2 baking sheets with parchment paper. Spoon the dough (about 2 TBS per cookie) onto the baking sheets. Bake for 15 minutes, until lightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
6. Glaze:
7. Combine the powdered sugar, lemon juice and lemon zest in a small bowl and stir until smooth, Spoon about 1/2 TSP onto each cookie, and gently spread, using the back of a spoon. Let the glaze harden for about 2 hours. Pack the cookies in a decorative container.
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