⏱ 30 min active 🔥 123 kcal 🍪 33 servings
Recipe inspired by Giada de Laurentiis
Pictorial Instructions
1 Preheat oven to 375 F (190 C). Zest and juice 2-3 lemons. This recipe needs 4 tablespoons of lemon juice, I got about 5 tablespoons from 3 small lemons.
2 Cream the butter and sugar for about 3 minutes using a stand mixer or a hand mixer. Add the eggs one at a time and keeping mixing until well combined.
3 Add the ricotta cheese, half of the lemon zest, 2 tablespoons of lemon juice and mix well. Then add the flour, baking powder, salt, mix until well combined.
4 Scoop about 2 tablespoons of the dough for each cookie onto a lined baking sheet. Bake for 16-18 minutes or until the cookies are slightly golden on the edges.
5 Add powdered sugar and 2 tablespoons of lemon juice to the remaining half of the lemon zest, mix until well combined. Spoon about 1/2 teaspoon of the icing to each cookie. Let the glaze set for about 2 hours.
Tips
1 The texture of the cookies should be soft in the center. If your ricotta cheese is too wet (visible liquid seeping out), you can drain it with cheesecloth before using.
2 Wait for the cookies to cool completely before adding the icing.
3 The icing should be relatively thick and can stay on the cookies. The amount of lemon juice needed for 1 cup of powdered sugar might be different depending on the humidity. Add the lemon juice slowly until reaching the desired consistency.
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