Tasty Tuesday: Lemon Ricotta Cookies

This weeks recipe is a delightful little cookie!

Lemon Ricotta Cookies.

Has anyone else noticed that all my summer recipes are desserts??

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

15 oz whole milk ricotta cheese

3 tbsp lemon juice

Zest of one lemon

Glaze:

1 1/2 cups powdered sugar

3 tbsp lemon juice

Zest of one lemon

Directions:

Preheat oven to 375 degrees.

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

In a large bowl combine the butter and sugar. Beat until light and fluffy, about 3 minutes. Add the eggs, one at a time until incorporated. Add the ricotta cheese, lemon juice and zest. Beat to combine, then stir in the dry ingredients.

Line 2 baking sheets with parchment paper. Spoon the dough onto the baking sheet and bake for 15 minutes, or until edges are slightly golden. Remove from oven and let the cookies rest on the baking sheet for 20 minutes.

Combine the powdered sugar, lemon juice and zest in a small bowl and stir until smooth. Spoon about a half a teaspoon onto each cookie, and spread using the back of the spoon. Allow the glaze to harden for two hours, then store in a container.

Enjoy!