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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.
Per Cookie: Calories: 113; Total Fat 3.5 grams; Saturated Fat: 2 grams; Protein: 2 grams; Total carbohydrates: 19 grams; Sugar: 13 grams Fiber: 0 grams; Cholesterol: 20 milligrams; Sodium: 76 milligrams
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Pizzettes with Caramelized Onions, Goat Cheese, and Prosciutto
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By MJmimi
Bartlesville, OK
on January 15, 2013
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This could possibly be the easiest and best tasting cooking I've ever made! I brought them to work for an Italian dinner party and our radiologist came and told me, "I guess you know you're never leaving after making those cookies!" :-
By pinkdiamndz
Uvalde, TX
on January 11, 2013
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Loved these! Simple and very flavorful!
By CharlieAngel
Ponchatoula LA
on December 25, 2012
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This is a great cookie - love the icing on the cookie. Tasting the icing without the cookie you would think that it's too lemony, but with the cookie it's great. Will make these again.
Read all 18 reviews