Soft Lemon Ricotta Cookies

PREP TIME: 15 minutes
TOTAL TIME: 30 minutes + cooling time
SERVES: 44 cookies

INGREDIENTS

• 2 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 cups granulated sugar
• 2 eggs
• 15 ounces Ricotta cheese
• 3 tablespoons lemon juice
• 1 lemon, zested

DIRECTIONS

1. Preheat oven to 375 degrees F
2. In the bowl of an electric mixer, cream together butter, sugar and eggs on medium speed.
3. Add Ricotta cheese and mix until smooth. Add lemon juice and lemon zest and blend.
4. In a medium bowl, mix flour with baking powder and salt.
5. Gradually add the flour mixture to the wet ingredients on low speed until a dough is formed.
6. Drop the dough by level tablespoons onto a baking sheet. Bake for 12 - 15 minutes. Cookies will just be starting to get golden around the bottom edges.
7. Remove from baking sheet and place on a cooling rack with parchment paper underneath.
8. Spoon glaze onto cookies and allow it to fully set before storing.

GLAZE

1. Whisk together powdered sugar, lemon juice and lemon zest, mix in a small bowl until smooth.