Lemon Ricotta Cookies
4 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon fine-ground salt
2 sticks salted butter, softened
2 cups sugar
2 large eggs
15 ounces of ricotta cheese
2 teaspoons lemon extract
2 cups of confectioner's sugar
1/2 cup fresh lemon juice (juice one medium lemon)
1 tablespoon heavy cream
1 tablespoon lemon peel, minced
Sift together flour, baking powder, and salt in a separate bowl. Using a stand mixer, beat the sugar and butter, until light and fluffy, about 5 minutes. Add the eggs one at a time until well incorporated. Beat for 2 more minutes. Add ricotta & lemon extract until well combined. Add dry ingredients and beat at a medium low speed until a soft dough forms. Using a small scoop or tablespoon, drop dough 2 inches apart on a baking sheet lined with parchment. Bake in a preheated 350 degree oven for 15 minutes or until bottoms are light golden brown. Cookies should not brown. Set on a rack and let completely cool.
Mix the powdered sugar, half of the lemon juice, and cream in a small bowl. Add more lemon juice to adjust to a slightly thick glaze. Dip the cooled cookies in the glaze. Let the glaze harden. Garnish with minced lemon peel.