Lemon Ricotta Cookies
Modified from Giada de Laurentiis
2 1/2 cups flour
1 tsp baking powder
1 tsp salt
1/2 cup butter, softened (1 stick)
2 cups sugar
1 (15 oz) container ricotta cheese
2 tbsp. lemon juice
1 lemon, zested (I need more than just this lemon's juice, so I juiced this, then added more lemon juice from the container I keep in my fridge to make enough)
Glaze: (I didn't make this...I am way too lazy to ice/glaze cookies, but I wanted to include it in case you aren't as lazy as I am)
1 1/2 cups powdered sugar
3 tbsp. lemon juice
1 lemon, zested
Preheat oven to 375.
Combine flour, baking powder and salt in a bowl. Set aside. In a mixing bowl, combine butter and sugar. Cream until light and fluffy. Add eggs, 1 at a time, beating until incorporated. Add ricotta cheese, lemon juice and zest. Beat to combine. Stir in dry ingredients.
Spoon dough onto baking sheets. (They said to line, I didn't it and it was fine). Bake for 15 minutes or until slightly golden at edges. They said to let set on baking sheet for about 20 minutes....I didn't it and it was fine.
If making the glaze, combine powdered sugar, lemon juice and zest in a small bowl and stir until smooth. Spoon about a 1/2 teaspoonful on teach cookie and use back of spoon to spread it. Let hard for about 2 hours.
Makes about 3-4 dozen cookies.