A couple weeks ago my girls put together the cutest lemonade stand. They spent days painting signs and banners and looking for the best lemonade stand decor. They had tons of fun and made a little money. It was a fun way to start off summer.
After all their hard work I made Lemon Cookies. They have become a family favorite, with an unusual ingredient – ricotta cheese. The ricotta gives the cookie a nice, tender and creamy texture that complements the tart lemon glaze.
(click on recipe name for printable PDF)
2 & 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter at room temperature
1 & 1/2 cups sugar
2 eggs at room temperature
1 cup whole milk ricotta cheese
1 lemon, zested
1/2 teaspoon lemon flavoring
1 cup powdered sugar
juice of 1 lemon (about 3 tablespoons)
Preheat the oven to 350°
In a medium bowl combine the flour, baking powder and salt. Set aside.
Using an electric mixer combine the butter and sugar. Beat until light and fluffy, about 3 minutes. Add the eggs, one at a time. Add ricotta cheese, lemon flavoring and zest. Mix until throughly combined. Stir in dry ingredients.
Line baking sheet with parchment paper and using a small ice cream scoop, place cookies 2 inches apart. Cook for 10-12 minutes. Allow to cool while you prepare lemon glaze.
For the glaze: Combine powdered sugar and lemon juice and whisk until smooth. You may want to adjust with more juice or sugar to get drizzling consistency.
When cookies are cool drizzle with glaze.
Makes approximately 2 dozen.