Bits and Bobs
2 ½ cups all-purpose flour
1 tsp baking powder
1 tsp salt
½ cup unsalted butter, room temp (1 stick)
2 cups sugar
1 ⅔ cups whole milk ricotta cheese
1 whole lemon juice (watch out for the seeds!) = ~4-5T
1 whole lemon zest
For the glaze:
1 ½ cups powder sugar
3 tbsp lemon juice
½ lemon, zest
Preheat oven to 375°F. Whisk together flour, baking powder, and salt in a bowl and set aside.
Cream the butter and sugar together until fluffy. Because of the ratio of sugar to butter, it will somewhat resemble wet (fluffy!) sand. Beat in the eggs one at a time, scraping the bowl after each addition. Add the ricotta, lemon juice, and zest. Beat until just combined.
Add the flour, salt, and baking powder mixture in stages, mixing slowly and scraping the bottom after each addition. It is important with this batter to only mix until the flour is just incorporated. Do not over mix! This will cause too much gluten development and you will lose some of the spongy texture you want with this cookie!
Cover the mixing bowl with some plastic wrap and allow to set up in the fridge for about 15-20 minutes.
Scoop about a tablespoons worth of dough for each cookie onto a parchment paper or silicone mat lined baking sheet. Baking for 15 minutes, until edges are lightly golden brown.
Remove from oven and allow to cool before glazing. To make the glaze, whisk together the powder sugar, lemon juice and zest. If it seems a little too tacky and not “pourable” add a little bit more lemon juice, or a couple of drops of water/milk. Drizzle over cooled cookies and allow to set before serving. I find it easiest to put the cookies on a cooling rack set over a sheet pan to catch any of the runoff. Use as much or as little as you’d like and enjoy!!