I must say, they will be added to my repertoire – they’re super moist, really tasty and a fantastic way to use some of my new lemons!
- 2 ½ cups flour
- 2 t baking powder
- ¼ t baking soda
- ¼ t salt
- ½ cup butter, brought to room temperature
- 1 cup sugar
- 2/3 cup brown sugar (dark or light)
- 2 eggs, brought to room temperature
- 15 oz (1 carton) ricotta cheese
- 3 t vanilla
- 3 T lemon juice
- 1 T lemon zest
- 1 ¾ cups powdered sugar
- ¼ cup lemon juice
- 1 T lemon zest
- ½ t vanilla
DirectionsIn a medium bowl add the flour, baking powder, baking soda and salt and and whisk until everything is well distributed. Set aside.
In a large bowl put the butter, along with both sugars and beat until nice and creamy – probably a couple minutes. Next, add in the eggs and beat again until well combined. Finally, add in the ricotta, vanilla, lemon juice and lemon zest and once again mix again until well combined.
Add in your dry ingredients and mix until well combined and smooth. Cover the dough and let it chill in the fridge for a couple hours while you go do something else. Maybe clean up after yourself, whatever.
When you’re ready to bake, line your baking sheets with parchment paper and put 6-8 ping pong ball-sized balls of dough on each.
Bake at 350 for about 12-14 minutes, or until the edges and bottoms are a nice golden brown.
Move the cookies to a wire rack to cool completely.
Once the cookies are cooled you can make the glaze. (make sure to wait until they’re cooled!)
Add all three ingredients to a bowl and mix until well blended. Add a little more sugar if the icing is too thin or a little more lemon juice if the icing is too thick. Spread out a sheet of wax paper on your counter.
Dip the cookies in the icing and move them to the wax paper to harden. Take your finger and eat any of the icing that drips on to the paper – that’s a very important part of the recipe and definitely not a step you want to skip.
This makes about 50 or so cookies.
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