Giada's Lemon Ricotta Cookies

Sounds disgusting, right? Wrong! They're actually very good and cake-like in texture. The only problem that I had with them is that they were not nearly as pretty as I though they would be! Booo. I ended up throwing most of them out because they weren't nearly as fun as her ice cream sandwich cookies that I made. I think that if i had molded them more so they'd all be the shape of a small tea cookie - it may have made them more appealing. Also, candied lemons/lemon rind might add some interest to them as well. I did give one as a gift and took a picture of the wrapping, I thought it made for a cute gift. Perhaps it would be a good guest gift at a summer shower themed in yellow.

Lemon Ricotta Cookies

To make Cookies:

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 stick unsalted butter, softened
• 2 cups sugar
• 2 eggs
• 1 (15-ounce) container whole milk ricotta cheese
• 3 tablespoons lemon juice
• 1 lemon, zested

To make Glaze:

• 1 1/2 cups powdered sugar
• 3 tablespoons lemon juice
• 1 lemon, zested

Directions

Preheat the oven to 375 degrees F.

Cookies:In a medium bowl combine the flour, baking powder, and salt. Set aside.

In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.

Line 2 baking sheets with parchment paper. Spoon the dough (about 2 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.

Glaze: Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.