Yield:
45 Cookies
Prep Time:
Overnight
Cook Time:
15 Minutes
Category
Desserts
ingredients
2 ½ cups flour
1 teaspoon baking powder
1 teaspoon kosher salt
1 stick unsalted butter, room temperature
2 cups sugar
2 eggs, room temperature
1 15-ounce container part skim ricotta cheese
3 tablespoons lemon juice
zest of 1 lemon
for the glaze:
1 ½ cups powdered sugar
3 tablespoons lemon juice
zest of 1 lemon
directions
Step 1:
In a medium bowl combine the flour, baking powder, and salt - set aside. In the bowl of an electric mixer combine the butter and the sugar.
Step 2:
Beat the butter and sugar on medium speed until light and fluffy, about 5 minutes.
Step 3:
Add the eggs, one at a time, mixing between additions until well incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Fold in the dry ingredients.
Step 4:
Tightly cover the dough with plastic wrap and refrigerate overnight.
Step 5:
Preheat the oven to 375° F. Line two baking sheets with parchment paper. Scoop the dough about a tablespoons worth onto the baking sheets.
I used this scoop.
Step 6:
Bake for 15 minutes, until cooked through but still pale. Remove them from the oven and let the cookies rest on the baking sheet for 15 minutes. Continue with the remaining dough.
Step 7:
For the glaze, combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth.
Step 8:
When cookies are completely cool, spoon about ½ teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours.
Jenn's Note: