Lemon Ricotta Cookies

This is another recipe of Lidia Bastianich. These are small, moist cookies that are refreshing and easy to make. 

Ingredients:

1 1/8 cup all-purpose flour

1/2 teaspoon baking powder

Pinch of kosher salt

1/2 cup granulated sugar

1/4 (1/2 stick) unsalted butter, room temperature

1 large egg

4 ounces whole-milk ricotta cheese, drained

1/4 teaspoon vanilla extract

1/2 teaspoon lemon zest

Glaze:

1/2 teaspoon lemon zest

1/4 cup lemon juice

2 cups confectioners' sugar, sifted

Preheat oven to 325 degrees F. Sift together flour, baking powder, and salt into a bowl and set aside.

Cream the sugar and butter in an electric mixer fitted with the paddle attachment on high speed until light and fluffy, about 2 minutes or so. Reduce the speed to medium and add egg, beating well. Add ricotta, vanilla, and lemon zest and beat to combine. Add the flour mixture and beat on low until just combined, but do not overmix.

Spoon rounded tablespoon sized balls of dough onto a baking sheet. You should have right about 15 cookies. Bake until puffed, golden, and cooked through, about 20-22 minutes. Remove from oven and cool on a wire rack. 

When the cookies are cooled, make the glaze by combining the lemon zest, powdered sugar, and lemon juice, whisking to make smooth. The glaze should be thick enough to stick to the cookies when dipped. Dip the top of each cookie in the glaze and let dry on a wire rack until all are done. Let dry for two hours before storing.