Lemon Ricotta Cookies

375 degrees

In a medium bowl combine the flour, baking powder, and salt. Set aside. Preheat oven to 375 degrees. In the large bowl combine the butter and sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.

Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

Lemon Glaze Instructions

Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1⁄2 teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Makes about 44 cookies.