Ingredients: |
Ingredients: 2 1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. salt, scant
1/2 cup butter, softened
2 eggs
1-15 oz. container ricotta cheese
Zest of one lemon, finely grated
3 T. freshly squeezed lemon juice
Glaze:
2-3 cups confectioners' sugar
Zest of 1 lemon, finely grated
1/4 cup lemon juice.
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Directions: |
Directions:Heat oven to 375 degrees.
Line 4 cookie sheets with parchment paper.
In medium bowl, whisk together flour, baking powder, salt; set aside.
In large mixing bowl, beat butter with sugar on low speed until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Add the ricotta, lemon zest, and juice of one lemon; beat to combine.
Gradually stir in flour mixture; dough will be soft and thick like muffin batter.
Spoon dough by heaping teaspoons onto prepared baking sheets, spaced 1-2" apart; the cookies will not spread much.
Bake 15 minutes or until edges are beginning to turn golden brown; rotate pans half way through.
Let cookies cool on parchment lined sheets for 20 minutes; then transfer cookies and parchment to wire racks to cook completely.
In a small bowl, combine glaze ingredients; mix well, using more or less confectionsers' sugar, depending on how thick you want the glaze.
Spoon about 1/2 tsp. glaze on each cookie; spread gently wtih back of spoon. (or use pastry bad with round tip, drizzingly over cookies. |
This recipe for Lemon Cookies is from