Lemon Ricotta Cookies with Lemon Glaze
Ingredients
- 2 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup (1 stick) unsalted butter at room temperature
- 2 cups granulated sugar
- 2 eggs
- 1 (15-ounce) container whole-milk ricotta cheese
- Zest of one lemon
- 3 tablespoons freshly squeezed lemon juice For the Glaze:
- 1 1/2 cups confectioners sugar
- Zest of one lemon
- 3 tablespoons freshly squeezed lemon juice
Directions
- Preheat the oven to 375°F. In a medium bowl, combine the flour, baking powder, and salt. Set aside.
- In a large bowl, using an electric mixer, beat the butter and granulated sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon zest, and lemon juice and beat to combine. Stir in the dry ingredients.
- Line the 2 baking sheets with parchment paper. Spoon the dough onto the baking sheets using 2 tablespoons for each cookie. Bake for 15 minutes until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
- While they cool, combine the confectioners sugar, lemon zest, and lemon juice in a small bowl and stir until smooth. Spoon about ½ teaspoon of the glaze onto each cooled cookie and use the back of the spoon to spread it to the edges. Let the glaze harden for about 2 hours. Pack the cookies in an airtight container.
Categories: Blog Archive, Recipes
Leave a Reply