Lemon Ricotta Cookies
- 1/3 cup unsalted butter, softened
- 1-½ cups granulated white sugar
- 2 large eggs
- 12 ounces ricotta
- 2 tablespoons freshly-squeezed lemon juice
- 1 tablespoon lemon zest, finely grated
- 1-2/3 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon coarse salt
- 1 cup confectioners’ sugar, sifted
- 1 tablespoons freshly-squeezed lemon juice
- 2 tablespoons lemon zest, finely grated + extra for decoration
- Preheat oven to 375°F. Line cookie sheets with baking or waxed paper. Set aside.
- Beat together butter and sugar on medium speed until light and fluffy, about 3 to 5 minutes. Beat in eggs one by one, beating well after each addition and scraping bowl as needed. Beat in ricotta, lemon juice and zest.
- Sift together flour, baking powder and salt. Reduce mixer speed to low and gradually add sifted dry ingredients in portions until just incorporated.
- Drop batter by the teaspoon onto prepared cookie sheets. Bake for 15 to 20 minutes or until lightly browned underneath and on the edges. Allow to cool on cookie sheets for 5 minutes, then turn out on wire racks until completely cooled.
- Whisk together confectioners’ sugar, lemon juice and 2 tablespoons lemon zest. If mixture is too thick or too thin, add more sugar or lemon juice, until desired pouring consistency is achieved. Spoon over cooled cookies and sprinkle with additional grated lemon zest.
- For variety, omit glaze. Mix together ¼ to ½ cup granulated white sugar and 2 to 3 tablespoons finely grated lemon zest. Sprinkle over heaps of cookie batter just before baking. Bake as per the recipe instructions.
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