I made these for our family bake sale. This recipe is from Giada De Laurentiis. They sounded so different and refreshing but I did have my doubts as I was making them. They were such a pleasant surprise! They were delicious, tangy, and different. Kind of crunchy on the outside but very moist on the inside and the real lemon just makes them so good. I will definitely make these again when I want to have a nice variety of goodies.
Ingredients:
Cookies
2 1/2 cup(s) all-purpose flour
1 teaspoon(s) baking powder
1 teaspoon(s) salt
1/2 cup(s) (1 stick) unsalted butter, softened
2 cup(s) sugar
2 large eggs
1 container(s) (15-ounce) whole-milk ricotta cheese
3 tablespoon(s) fresh lemon juice
Grated zest from one lemon
Glaze
1 1/2 cup(s) powdered sugar
3 tablespoon(s) fresh lemon juice
Grated zest from one lemon
Directions:
Heat oven to 375°F. Line two baking sheets with parchment paper.
Cookies:
In a medium bowl, combine flour, baking powder, and salt. Set aside.
In a large bowl, combine butter and sugar. Using an electric mixer, beat mixture until light and fluffy, about 3 minutes. Add eggs, one at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest and beat to combine. Stir in the dry ingredients.
Spoon about 2 tablespoons of dough for each cookie onto prepared baking sheets. Bake 15 minutes, until slightly golden at the edges. Remove from oven and let cookies rest on baking sheets 20 minutes.
Glaze:
In a small bowl, combine powdered sugar, lemon juice, and zest; stir until smooth. Spoon about 1/2 teaspoon onto each cookie, and use back of the spoon to gently spread. Let the glaze harden about 2 hours. Next time I would one & a half times the glaze recipe. 