Lemon Ricotta Cookies
These are gourmet to the ‘t’! Very tender, delectable, a smooth burst of lemon and always a favorite. A very important component for these cookies, is to use fresh lemons. Purchase lemons that smell fresh and the skin is yellow for best results.
Lemon Ricotta Cookies
Ingredients:
Cookies:
2 ½ cups flour
1 tsp.baking powder
1 tsp. salt
1 stick butter, softened
2 cups sugar
2 eggs
15-16 oz. whole milk ricotta cheese
3 Tbl. fresh lemon juice
1 lemon, zested
Glaze:
1 1/2 cups powdered sugar
3 – 3 ½ Tbl. fresh lemon juice
1/2 tsp. vanilla
1 lemon, zested
1/2 – 3 tsp. water, use as needed to thin to desired consistency
Directions:
Preheat oven to 350 degrees. Prepare the lemon. First wash and rinse thoroughly.
Roll the lemon on the counter which will make it release more juice.
Grate the outside of the lemon, but use care to just scrape the top of the yellow. The white section is called a pith and can make it bitter.
Cut the lemon in half and juice the lemon with a fork or other kitchen tool into a strainer to catch the seeds.
In a medium bowl combine the flour, baking powder and salt. Set aside. In a large bowl combine the butter and sugar. With an electric mixer, beat the sugar and butter until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incororporated.
Add the ricotta cheese
Add in the lemon juice and lemon zest. Stir in the dry ingredients.
Line 2 baking sheets with parchment paper. Spoon the dough (about 1 1/2 Tbl. for each cookie) onto the baking sheets.
Bake for 15 minutes, until slightly golden at the edges and when you lightly touch them, they spring back.
Remove from the oven and let the cookies rest on the baking sheet for 10 minutes. Put cooling racks over pieces of waxed paper. Remove cookies from baking sheet and place on cooling rack. Do this until all the cookies are baked. When all the cookies are baked, prepare glaze. Glaze: Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth.
Spoon about ½ tsp. onto each cookie and use the back of the spoon to gently spread.
Allow the glaze harden for 30-60 min. Store in an air-tight container. 
Copyright, Recipe by foodnetwork, slightly adapted by Carrie Groneman, A Mother’s Shadow, 2014
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