Lemon Ricotta Cookies

Giada DeLaurentiis, Red Book Magazine

Makes: About 4 dozen

2 ½ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

½ cup (1 stick) unsalted butter, softened

2 cups sugar

2 large eggs

1 (15-Oz.) container whole-milk ricotta cheese

3 tablespoons fresh lemon juice

Grated zest from 1 lemon

Glaze:

1 ½ cups powdered sugar

3 tablespoons fresh lemon juice

Grated zest from 1 lemon

Heat oven to 375° F. Line 2 baking sheets with parchment paper.

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, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest and beat to combine. Stir in dry ingredients.

Spoon 1 tablespoon 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 for 20 minutes.

Glaze:

In a small bowl, combine powdered sugar, lemon juice, and zest; stir until smooth. Place about ½ teaspoon onto each cookie and gently spread. Let glazed cookies stand about 2 hours. Pack cookies in an airtight container.