Makes 40 cookies
Cookie Ingredients
2 ½ cups flour
1 tsp baking powder
1 tsp salt
½ cup unsalted butter, softened
2 cups sugar
2 eggs
450 g ricotta
3 Tbsp lemon juice
1 lemon, zested
Cookie Directions
Preheat oven to 375 F
Combine flour, baking powder, and salt. Set aside.
Cream butter and sugar until light and fluffy
Add eggs 1 at a time, beating until incorporated
Add the ricotta, lemon juice and lemon zest and blend well
Stir in dry ingredients until well blended
Line two baking sheets with parchment paper
Use a small scooper and spoon onto baking sheet
Bake for 15 minutes, until slightly golden on the edges
Remove from oven and let cool on baking sheet for 20 minutes
Glaze Ingredients
1 ½ cups powdered sugar
3 Tbsp lemon juice
1 lemon, zested
Glaze Directions
Combine the sugar, lemon juice and lemon zest until smooth
Spoon or brush over each cookie
Let the glaze harden by placing them in freezer for 1/2 hour
Pack the cookies into a decorative container and freeze for up to 3 months
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