I don’t know where I got this recipe so I can’t give anyone credit. Sorry. They are tasty but very soft and tender. If you like your cookies to be cake-like, these are for you. The glaze here is doubled from the original as I always run out of glaze and I don’t want you to have that same frustration.
2½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
4 ounces butter, softened
2 cups sugar
15 ounces whole milk ricotta cheese
3 tablespoons lemon juice
zest of one lemon
3 cups powdered sugar
6 tablespoons lemon juice
zest of two lemons
Heat the oven to 375 degrees F.
In a medium bowl, combine flour, baking powder and salt. Set aside.
In a large bowl beat butter and sugar until light and fluffy, about 3 minutes.
Beat in eggs, one at a time, until incorporated.
Beat in ricotta cheese, 3 tablespoons of lemon juice, and zest of one lemon.
Stir in dry ingredients.
Line baking sheets with parchment paper. Spoon about 2 tablespoons of dough for each cookie onto baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let rest on the baking sheet for 20 minutes.
Combine powdered sugar, 6 tablespoons of lemon juice, and zest of two lemons in a bowl and stir until smooth. Spoon about one teaspoon onto each cookie and gently spread toward the edges. Let the glaze harden for about 2 hours.
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