Lemon Ricotta Cookies

for cookies

• 2 1/2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup butter, softened
• 2 cups sugar
• 2 egg
• 1 (15 ounce) container ricotta cheese
• 3 tablespoons lemon juice
• 1 lemon, zest of

for glaze

• 1 1/2 cups powdered sugar
• 3 tablespoons lemon juice
• 1 lemon, zest of

Directions

1. 1

   preheat oven to 375.

2. 2

   beat butter and sugar until light and fluffy, add eggs 1 at a time until encorporated, then add ricotta, lemon juice and zest until well blended.

3. 3

   stir in dry ingredients.

4. 4

   place parchment paper on cookie sheet and drop dough (I made heaping teaspoon sized ccokies, the original recipe called for 2 tablespoon sized but I think that is way to large) onto sheet. Bake cookies for about 15 minutes or until the edges are slightly golden brown.

5. 5

   let cookies cool for at least 15 minutes before spreading glaze on top.

6. 6

   for glaze: combine lemon juice, zest, and powdered sugar and stir until smooth. Spoon about 1/2 teaspoon full onto each cookie and use the back of the spoon to gently spread. Let the glaze harden about two hours before storing in an airtight container.

7. 7

   *** I ran out of glaze the first time I made these and it has a strong lemon flavor so use sparingly. The cooked cookies (before they're glazed) freeze well. If your ricotta cheese is very watery you may need to add an additional 1/4 cup of flour.