Meyer Lemon Ricotta Cookies
These cookies are perfectly citrus-y and soft, with a little crunch from the glaze. They melt in your mouth!
INSTRUCTIONS
Please note you will need 2 Meyer lemons total for this recipe.
Preheat the oven to 375 degrees F.
In a medium bowl, combine the flour, baking powder and salt. Set aside.
Using an electric mixer beat the softened butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, 3 tablespoons lemon juice and lemon zest. Beat to combine. Stir in the dry ingredients.
Line a baking sheet with parchment paper. Spoon the dough (about 1 tablespoon for each cookie) onto the baking sheet. Bake for 15 minutes, until slightly golden at the edges.
Remove from the oven and let the cookies cool completely.
Glaze:
Combine the powdered sugar, 3 tablespoons lemon juice and lemon zest in a small bowl and stir until smooth. Spoon about 1/2 teaspoon onto each cookie. Let the glaze harden for about 2 hours.
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