Lemon Ricotta Cookies

YIELD: 18-24 cookies | TIME: 1 hour

Cookies:

1. 2 1/2 cups all-purpose flour

2. 1 teaspoon baking powder

3. 1 teaspoon salt

4. 1 stick unsalted butter, softened

5. 2 cups sugar

6. 2 eggs

7. 1 (15-ounce) container whole milk ricotta cheese

8. 3 tablespoons lemon juice

9. Lemon zest

Glaze:

1. 2 cups powdered sugar

2. 3 tablespoons milk

3. 1 tsp. lemon extract

Step 1:  Preheat oven to 375 degrees Fahrenheit.

Step 2:  Cookies:  In a medium bowl combine the flour, baking powder, and salt. Set aside.

Step 3:  In a 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 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.

Step 4:  Spoon the dough (about 1 tablespoon for each cookie) onto two parchment lined 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.

Step 4:  Glaze cookies and add sprinkles to decorate.