1. preheat oven to 375. 2. beat butter and sugar until light and fluffy, add eggs 1 at a time until encorporated, then add ricotta, lemon juice and zest until well blended. 3. stir in dry ingredients. 4. place parchment paper on cookie sheet and drop dough (I made heaping teaspoon sized ccokies, the original recipe called for 2 tablespoon sized but I think that is way to large) onto sheet. Bake cookies for about 15 minutes or until the edges are slightly golden brown. 5. let cookies cool for at least 15 minutes before spreading glaze on top. 6. for glaze: combine lemon juice, zest, and powdered sugar and stir until smooth. Spoon about 1/2 teaspoon full onto each cookie and use the back of the spoon to gently spread. Let the glaze harden about two hours before storing in an airtight container. 7. *** I ran out of glaze the first time I made these and it has a strong lemon flavor so use sparingly. The cooked cookies (before they're glazed) freeze well. If your ricotta cheese is very watery you may need to add an additional 1/4 cup of flour. ---------------------------------------------------------------------------
Nutrition
Ingredients
