Directions: |
Directions:To make the Cookies: In a mixing bowl whisk together flour, baking powder and salt for 20 seconds, set aside.
In the bowl of an electric mixer beat together butter, granulated sugar and lemon zest until pale and fluffy (scrape down sides and bottom of bowl occasionally throughout entire mixing process). Mix in ricotta and vanilla extract then blend in eggs one at a time.
Set mixer on low speed and slowly add in flour mixture and mix until combined. Cover bowl with plastic wrap and chill overnight.
Preheat oven to 350º.
Scoop chilled dough out 1 tablespoon at a time and drop onto a baking sheet lined with parchment paper or a silicone baking mat. Bake in preheated oven 12-14 minutes until underside of cookies are golden.
Cool on baking sheet several minutes then transfer to a wire rack to cool completely.
To make the Glaze: In a mixing bowl whisk together powdered sugar, melted butter, lemon juice or almond extract, vanilla and 4 tablespoons of milk until smooth, adding in more milk 1 teaspoon at a time to thin as needed (you don't want it to be very thin, it should be quite a bit thicker than a doughnut glaze).
Once cool, dip tops of cookies in glaze and return to wire rack, immediately add sprinkles if using. Allow glaze to set at room temperature. Store in an airtight container in a single layer. |