Lemon Ricotta Cookies

These cookies should be called "Super awesome soft lemony cookies of gloriousness", but I guess that name is a mouthful, so we'll just stick with lemon ricotta. Yes, ricotta cheese, I think it maybe what makes these cookies so good, very creamy and sweet and lemony, definitely one of my faves. These cookies have a light, cake like consistency, I don't know if they're fitting around Christmas, being lemon, but I'm making them for goody gifts anyway. I made them about a week ago the recipe made about 30, I ate 2 (had to stop myself from eating 5) and sent them with Hubby to work. He didn't come back with any, He says some of the guys ate 3, 4, and 5 to themselves! I got some feedback from a few friends too that loved them, so I highly recommend you make these cookies, you will not regret it!









For the 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

For the Glaze

1 1/2 cups powdered sugar
3 Tablespoons lemon juice
1 lemon, zested

Preheat the oven to 375 degrees F.
Cookies:
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 4-5 minutes before transferring to wire racks.

Glaze:
Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2 to 1 - 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.

Tip: To avoid a mess when frosting the cookies, place wax paper under the wire racks to catch the glaze that drips from the cookie.



Recipe adapted from: http://www.foodnetwork.com/recipes/giada-de-laurentiis/lemon-ricotta-cookies-with-lemon-glaze-recipe/index.html