Lemon Ricotta Cookies



  1. Preheat the oven to 350 F.
  2. Line two baking sheets with parchment paper.
  3. In a large bowl, mix the sugar and lemon zest.
  4. Use fingers to work the zest thoroughly into the sugar.
  5. Add the softened butter and, using an electric mixer, beat until light and fluffy, 2 or 3 minutes.
  6. Add the egg, ricotta, lemon juice and vanilla and beat again until the mixture is smooth.
  7. In another bowl, whisk together the flour, baking powder and salt.
  8. Shake the dry ingredients over the wet in two additions, gently folding in each addition just until combined.
  9. Drop level tablespoons of batter onto the baking sheets, about an inch apart from each other.
  10. Bake for 20 minutes in the middle of the oven, or until cookies are set but just barely golden.
  11. Transfer cookies to racks and allow to cool completely.
  12. To glaze, place the racks over the used baking sheets to catch the drips.
  13. In a small bowl, whisk together the glaze ingredients.
  14. Drizzle the glaze over the cookies.
  15. Allow the glaze to set before serving.