These turned out very moist and cake-like. Very refreshing taste!
1 teaspoon baking powder
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
2 cups granulated sugar
2 eggs
1 (15-ounce) container whole-milk ricotta cheese*
zest of 1 lemon
3 tablespoons freshly squeezed lemon juice
Glaze
1 1/2 cups confectioners' sugar
zest of 1 lemon
3 tablespoons freshly squeezed lemon juice
For the 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 1 tablespoon for each cookie) onto the baking sheets. Bake for 10 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
For the 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.