Lemon Ricotta cookies with lemon glaze are an Italian classic when it comes to holiday cookies.
Preheat oven to 375°
For the cookies:
In a medium bowl combine the flour, baking powder and salt. Set aside.
In a large bowl, combine the butter and sugar using an electric mixer to beat until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating until incorporated. Add the ricotta cheese, lemon juice and lemon zest. Beat to combine. Stir in dry ingredients until completely blended.
Line 2 baking sheets with parchment paper. Spoon the dough (about 1½ tablespoons for each cookie) 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 lemon glaze:
Combine the powdered sugar, lemon juice and lemon zest in a small bowl and stir until smooth. Spoon about ½ teaspoon onto each cookie and use the back of the spoon to gently spread over the top. Let the glaze harden for about 2 hours.
Makes 36 cookies
Recipe courtesy of Giada De Laurentiis