Lemon Ricotta Cookies
2 1/2 cups flour
1 tsp. baking powder
3/4 tsp. salt
1/2 cup butter, room temperature
2 cups sugar
2 eggs, room temperature
15 oz. whole milk ricotta cheese
3 tablespoons fresh lemon juice
lemon zest from 2 lemons
About 4 cups powdered sugar
juice form 2 lemons
zest from 2 lemons
Preheat the oven to 375 degrees.
In a bowl combine the flour, baking powder and salt; whisk. In a bowl beat the butter and sugar until fluffy and pale. Add the eggs one at a time, combining well between additions. Mix in the ricotta and zest. Slowly add the flour mixture until well mixed. Using a small ice cream scoop, scoop 12 cookies onto a parchment lined baking sheet; they spread. Bake for about 12-15 minutes or just until firm and beginning to turn golden on the edges. Cool completely on pans.
Make the glaze by combining well the lemon juice, sugar and zest. Add just enough more or less to create a glaze consistency. Dip the tops of the cooled cookies in glaze and sprinkle the tops with the yellow sprinkles. Set aside to set up.