Lemon Ricotta Cookies

cookies made with Italian cheese...intriguing. & amazing. & a great way to get rid of the extra ricotta cheese in your fridge. if you have any- like i always seem to (lofty goals to make lasagna...blah blah)

these are fluffy & cakey & packed with lemon flavor. i purposely made them on my "cheat" day so i could inhale 2...or 7.

Lemon Ricotta Cookies (via sweet peony)
You Need:
For the Cookies:
2 1/2 cups of flour
1 tsp baking powder
1 tsp salt
1 sick unsalted butter, room temp
2 cups sugar
2 eggs
1 (15 oz) container of whole milk ricotta cheese
3 tblsp lemon juice
zest of 1 lemon

For the glaze:
1 1/2 cups powdered sugar
3 tblsp lemon juice
the zest of 1 lemon

Directions: Preheat oven to 375 & line 2 baking sheets with Silpat or parchment paper
For the cookies: Sift together the flour, baking powder & salt. Set aside.
In the bowl of astand mixer, cream together the butter & sugar until fluffy (3 min or so). Add the eggs 1 at a time & beat after each one until incorporated. Add the ricotta, lemon juice & zest. Combine.

Turn the mixer to low & add in the dry ingredients.
Scoop the dough onto the prepared cookie sheets & bake for 12-15 min, or just until lightly browned around the edges. Let the cookies cool or a few mintes & transfer to a wire rack to cool completely.

For the glaze: Combine all the ingredients n a small bowl, whisking until smooth. Spoon about 1/2 tsp of the glaze onto each cookie & gently spread.
Allow the glaze to harden for 2 hours.
Enjoy!

Might I also suggest snagging one of these while still warm, spreading it with glaze & eating it asap. Divine.

* i got about 55 cookies @ 93 calories per serving (1 cookie = 1 serving)