Tuesday, January 26, 2016

Erin's Lemon Ricotta Cookies

The texture of these babies will be irresistible!

2 1/2 cups flour
1 tsp baking powder
1 tsp salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
15 oz container whole milk ricotta cheese
3 T lemon juice
1 lemon, zested
1 1/2 cups powdered sugar
3 T lemon juice
1 lemon, zested
Heat oven to 375. Combine first 3 dry ingredients in a small bowl, set aside. With electric mixer beat butter and sugar in large bowl, about 3 mins. Add eggs one at a time. Add ricotta, lemon juice and zest, mix to combine. Gently add in dry ingredients, using a spoon or rubber spatula just till incorporated. Drop cookie dough onto lined or sprayed cookie sheet. Bake 15 mins until slightly golden on edges. Remove and let rest 15 mins. Glaze by whisking powdered sugar, lemon juice and zest together till smooth. Using back of a spoon spread each cookie with glaze, let harden 2 hrs.

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