Meyer Lemon Ricotta Cookies
|Unsalted butter||1 Cup (16 tbs), softened (2 Sticks)|
|Granulated sugar||2 Cup (32 tbs)|
|Whole milk ricotta cheese||15 Ounce|
|Lemon extract/1 teaspoon lemon and/or tangerine baking oil||1⁄2 Teaspoon|
|Freshly grated meyer lemon zest||3 Tablespoon|
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Baking powder||1 Teaspoon|
|Unsalted butter||6 Tablespoon|
|Confectioner's sugar||3 Cup (48 tbs)|
|Meyer lemon juice||4 Tablespoon|
Preheat oven to 350Â°F and line baking sheets with parchment paper.
Combine butter and sugar in bowl; cream together until light and fluffy.
Add eggs, Ricotta, lemon extract (or baking oil), zest and juice; blend well.
Add 1 cup flour, baking powder and salt; blend to combine.
Add remaining flour in two parts, blending to combine between each, until a dough forms.
Drop dough by rounded tablespoon 2 inches apart on baking sheets (cookies will spread).
Bake until cookie edges are very light golden, about 12 to 15 minutes.
Let cookies rest on baking sheet for a few minutes and transfer to wire cooling rack.
While cookies cool, prepare glaze by creaming together butter and sugar.
Continue to mix, gradually adding juice until desired consistency.
Decorate cooled cookies, adding dragees or decorating sugar, if desired, before icing sets.