Italian lemon cookies with glaze
Yields approximately 24 cookies
Ingredients:
- 2 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 stick unsalted butter softened
- 2 cups sugar
- 2 eggs
- 1 (15 once) container whole milk ricotta cheese
- 3 tablespoon lemon juice
- 1 lemon zested
Ingredients for glaze:
- 1 1/2 cups powdered sugar
- 3 tablespoon lemon juice
- 1 lemon zested
Preparation:
Preheat the oven to 375 degrees F. In a medium bowl combine the flour, baking powder, and salt. Set aside. In a large 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, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients. Spoon the dough (about 2 tablespoon for each cookie) onto a parchment lined baking sheet. 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. To prepare the glaze, combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2 teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hour.
