Lemon Ricotta Cookies

 

I love, love, love everything lemon! Thank goodness the rest of my family shares my feelings on the delicious citrus.

I have been making these lemon ricotta cookies for several years, they are such a hit that I often receive requests from friends, family, and co-workers to bring make them.

If you love lemon cookies, these are sure to be a hit! Give them a try, and let me know what you think 🙂

Cookies:
2 1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. salt
1 stick (1/2 cup) unsalted butter, softened
2 cups sugar
2 eggs
1 (15-ounce) container whole milk ricotta cheese
3 Tbs. lemon juice
1 lemon, zested

Glaze:
1 1/2 cups of powdered sugar
3 Tbs. lemon juice
1 lemon, zested

Directions:
Preheat the oven to 375*F

Cookies:
In a medium bowl, combine the flour, baking soda, 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.

Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheet. Bake for 15 minutes, until slightly golden on the edges. Be sure to not over cook these cookies! Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

Glaze:
Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2 tsp. onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.

Original recipe found at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/lemon-ricotta-cookies-with-lemon-glaze-recipe.html.