Lemon Cookies
These cookies were one of the treats served at my daughter's baby shower. This recipe comes from her friend Chelsea who hosted the shower. They are very moist and lemony.
2 1/2 cups flour
1 tsp baking powder
1/4 tsp salt
2 cups white sugar
1/2 cup butter
2 eggs
1 15 oz. container ricotta cheese
zest and juice of 1 lemon
Cream together butter, eggs, and sugar. Add zest and lemon juice, and ricotta cheese and blend well. Add remaining ingredients and beat until well combined. Drop by small spoonfuls onto parchment lined cookie sheets and bake @375 for 12-14 minutes. Cookies will remain very light creamy in color. Do not over bake. ( I used a small ice cream scoop to make uniform sizes. If you put the dough in the fridge for about 1/2 hour to chill it is easier using the scoop)
Remove cookies to cooling rack and glaze while still warm.
Glaze
1 1/2 cups icing sugar
zest and juice of 1 lemon
The glaze will set almost immediately.
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