Lemon Ricotta Cookies

After a good friend made these for a pre-Thanksgiving gathering, I couldn't stop thinking about them. So naturally, I decided to make them again for a dinner party just a couple days later.  Light, moist (sorry!), delicious and the perfect amount of lemon and sweetness.  Try them.  Seriously.

Cookie Ingredients:

2 1/2 cups all purpose flour

1 tsp baking powder

1 tsp salt

1 stick unsalted butter, softened

2 cups sugar

2 eggs

1 (15 oz) container whole milk ricotta cheese

3 tbsp lemon juice

1 lemon, zested

Glaze Ingredients:

1 1/2 cups powdered sugar

3 tbsp lemon juice

1 lemon, zested

Directions:

In a medium bowl combine the flour, baking powder and salt.  Set aside

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 tbsp each) 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.

For the glaze, combine the powdered sugar, lemon juice and lemon zest in a small bowl and stir until smooth.  Spoon about 1/2 tsp onto each cookie and use the back of the spoon to gently spread, or drizzle on top.  Let the glaze harden for about 2 hours. 

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They'll be a hit at your upcoming holiday party... I promise.

{ Photo Credit: thepickycook.com }