Lemon Ricotta Cookies

The batter holds up well in the fridge for a few days or can be frozen. If you make the cookies and want to store them, use an airtight container. At least I think that would work but somehow the cookies don't stay in the container, they end up in my han

Oven at 375

1 stick butter, softened, preferably unsalted
2 cups sugar
2 eggs
1/4 cup lemon juice
zest of a lemon
15 ounces of ricotta cheese
1 tsp salt
1 tsp baking powder
2 1/2 cups flour

1 1/2 cups powdered sugar
3 TSP lemon juice
lemon zest (optional)

Using an electric mixer, beat the butter and sugar for about 3-4 minutes until light and fluffy. Add the eggs one at a time and make sure they are incorporated completely. Add the ricotta, the lemon zest, the lemon juice and on medium speed mix until batter is smooth and light yellow. Add the baking powder, the salt and the flour and mix on medium speed until combined and batter is smooth.
I use a 1 Tsp dish to get cookies that are all the same size and bake on parchment paper for 15 minutes. Slide the paper off the cookie sheet and let them cool on the parchment paper. When cool glaze them. Let sit until glaze is hard. Enjoy!

Recipe Summary:
Cook Time: 15 minutes

Other recipes by Kern River Inn B&B:
Pecan Pie Muffins

Recipe Provided By:
Kern River Inn B&B
Kernville, CA

Kernville Bed and Breakfast Inns