Lemon Ricotta Cookies

 

2 cups (400g) granulated sugar

zest of 2 lemons

2 1/2 cups (313g) flour

1 teaspoon baking powder

1 teaspoon salt

1 stick (113g) butter, room temperature 

2 eggs, room temperature 

3 tablespoons (45ml) lemon juice

15 ounces (425g) ricotta

1. mix sugar and lemon zest well with fingers to enhance lemon flavor

2. mix flour, baking powder and salt

3. beat sugar and butter until light and fluffy. Add eggs and beat until well combined.

4. mix in ricotta and lemon juice. Slowly add flour mixture and mix until just combined

5. spoon about 2 tablespoons of dough per cookie on a baking sheet lined with parchment paper

6. bake at 375°F (190°C) for 15-18 minutes. Cool cookies on baking tray 

Glaze

Mix sifted powdered sugar with lemon juice. The consistency should be thick but spreadable