Lemon Ricotta Cookies with Lemon Glaze

Lemon Ricotta Lemon Cakes - These Ricotte Lemon Cake Cakes are smooth, mild, wet and totally addictive! crowned with a simple lemon candy glaze, these Italian Ricotta Cookies are sure to become a favorite! Ricotta cookies are like little cake snacks, smooth, tender and no longer overly sweet. The lemon glaze adds the right trace of persistence and sweetness to these lemon cookies. Although I don’t like icing, in this specific cookie recipe icing is needed.

It was the first time that Italian Ricotta Cookies changed at a friend's residence. They were tender and especially delicious. I didn't recognize their name and they confusedly analyzed how they were made of ricotta cheese. Ricotta cheese? You mean the things that go straight to lasagna? what? well, i'm here to let you know, these lemon cookies no longer taste like cheese and have no spiciness in them!

ingredients

For Ricotta cookies

• 2 1/2 cups universal flour


• 1 teaspoon baking powder


• 1 teaspoon salt


• 1/2 cup unsweetened butter, room temperature (1 stick)


• 2 cups of sugar


• 2 eggs


• 15 ounces of cheese with whole milk ricotta


• 3 tablespoons lemon juice


• 1 lemon

For the lemon glaze

• 1 1/2 cups powdered sugar


• 3 tablespoons lemon juice


• 1 teaspoon lemon peel

OPTION

• Sparkling sugar


• sprinkling

instructions

1. Preheat the oven to 375 degrees Fahrenheit.

To make cookies:

1. Mix flour, baking powder and salt in a medium bowl and set aside.


2. In an electric stand with a mixer fitted with a spatula or hand mixer with a mixing attachment, beat butter and sugar at high speed until creamy and liquid, about 2 minutes. Add the eggs one at a time and mix gently with the mixer until well combined. Spread the bowl size as needed.


3. Add the ricotta cheese, lemon juice and lemon peel and beat at low speed until combined. Gradually mix the dry ingredients and mix until just combined.


4. Line 2 baking line with parchment paper. Roll out the dough (about 2 tablespoons for each cookie) onto a baking sheet. Leave about 2 inches between each cookie.


5. Bake for 15 minutes, until slightly golden in color around the bottom edges. Remove from the oven and allow the cookies to remain on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely before glazing.

Glaze:

1. Mix the powdered sugar, lemon juice and lemon peel in a small bowl and stir until smooth. If necessary, add extra lemon juice until the glaze has the right consistency.


2. Put a lemon glaze on each cookie. Knife gently with a knife if necessary.


3. Sprinkle with decorative sugar and / or colorful syringes. Allow the glaze to stand for about 2 hours.


4. Based on a recipe from https://www.lemonblossoms.com/blog/lemon-ricotta-cookies-with-lemon-glaze/

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