Lemon (or Orange) Ricotta Cookies
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
1 15-ounce container WHOLE MILK ricotta cheese (no substitution)
3 tablespoons lemon (or orange) juice
1 lemon (or orange), zested
Glaze:
1 1/2 cups powdered sugar
3 tablespoons lemon (or orange) juice
1 lemon (or orange), zested
Directions:
Preheat oven to 375 degrees
Cookies:
In a medium bowl combine flour, baking powder, and salt. Set aside.
In a large bowl combine the butter and sugar. Beat the butter and sugar until light and fluffy (about a minute or two in the Kitchenaid).
Add the eggs, one at a time, beating until incorporated. Add the ricotta cheese, lemon juice & lemon zest. Beat to combine, then stir in dry ingredients.
Line baking sheet (do not use air cookie sheets) with parchment paper, and drop by scant tablespoons-full (do not make too big) onto the cookie sheet. Bake for exactly 15 minutes until golden on the edges. Remove from oven and LET REST ON COOKIE SHEET FOR 20 MINUTES. Remove to cooling rack until completely cooled.
Glaze:
Combine powdered sugar, lemon (or orange) juice & zest, and stir until smooth. Should coat back of a spoon. Spread about 1/2 teaspoon onto each cookie, and use the back of the spoon to gently spread across the top. Icing will run, so I suggest putting the cookies on a piece of waxed paper before icing. Let icing harden for about an hour or two before arranging on plate or stacking.
These are really good cookies...even if you don't put the frosting on them. Very easy to make. Pic to follow