Ingredients

Cookies:
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-ounce) container whole milk ricotta cheese
3 tablespoons lemon juice
1 lemon, zested

Glaze:
1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zested

Directions

Preheat the oven to 375 degrees
F.

Ingredients

Cookies:

Directions

In a medium bowl
combine the flour, baking powder, and salt. Set aside.

In the 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 sheets. 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.

Ingredients

Glaze:

Directions

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 hours. Pack the cookies into a decorative container.