Ingredients:
Cookies
2 1/2 cup(s) all-purpose flour
1 teaspoon(s) baking powder
1 teaspoon(s) salt
1/2 cup(s) (1 stick) unsalted butter, softened
2 cup(s) sugar
2 large eggs
1 container(s) (15-ounce) whole-milk ricotta cheese
3 tablespoon(s) fresh lemon juice
Grated zest from one lemon
Glaze
1 1/2 cup(s) powdered sugar
3 tablespoon(s) fresh lemon juice
Grated zest from one lemon
Directions:
Heat oven to 375°F. Line two baking sheets with parchment paper.
Cookies:
In a medium bowl, combine flour, baking powder, and salt. Set aside.
In a large bowl, combine butter and sugar. Using an electric mixer, beat mixture until light and fluffy, about 3 minutes. Add eggs, one at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest and beat to combine. Stir in the dry ingredients.
Spoon about 2 tablespoons of dough for each cookie onto prepared baking sheets. Bake 15 minutes, until slightly golden at the edges. Remove from oven and let cookies rest on baking sheets 20 minutes.
Glaze:
In a small bowl, combine powdered sugar, lemon juice, and zest; stir until smooth. Spoon about 1/2 teaspoon onto each cookie, and use back of the spoon to gently spread. Let the glaze harden about 2 hours. Next time I would one & a half times the glaze recipe.
4 comments:
They look so pretty and delicate, like I would want to serve them at a princess convention. Next time I attend one of those, or want something light and tangy, I want to try this one. I am still having a caramel popcorn hangover from last night though. It will take me a day or two to be ready for treats again.
These really were a surprise. I tried them and they were so delicious!
So, so yummy. I loved these and only wish I'd have snagged another one. I'll have to make a batch.
They were delicious. I loved them. I am becoming a BIG lemon fan!!!
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