Lemon Ricotta Cookies

Ingredients:

2-1/2 cups all-purpose flour
1 tsp. salt
/1 tsp. baking powder
1 cube butter, softened
2 cups sugar
2 eggs
15 oz. ricotta cheese
1 lemon (zest and juice)

In small mixing bowl, combine flour, salt, and baking powder. Set aside.

In large mixing bowl, combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat well. Stir in the dry ingredients.

Line baking sheet with parchment paper. Spoon the dough (heaping tablespoonful) onto parchment paper. Bake at 375 degrees for 15 minutes. Remove from oven and let the cookies rest on the baking sheet for 20 minutes. Makes approximately 3 dozen cookies.

Glaze:
1-1/2 cups powdered sugar
1 lemon (zest and juice)

Combine powdered sugar, lemon juice and lemon zest in a small bowl and stir until smooth. Spoon about ½ teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about two hours (if you are patient enough to wait that long).

Source
Julie Jorgensen