These are soft, tender, cake-like cookies that have been kissed by lemons.
They are perfect when you feel like having a small sliver of cake, but who among us really eats only a sliver? So, I bake these cookies, keep them in the freezer and take out one (or 3) when I want a lemon-y bite.
- 2 cups flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 pound butter, softened
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1-2 teaspoons lemon zest
- 1/2 pound whole milk ricotta
- 1/2 cup confectioner’s sugar, plus 2 tablespoons
- 2 tablespoons whole milk
- 1 teaspoon lemon zest
- In a small bowl, combine the flour, salt, baking soda and baking powder, set aside.
- Using a stand mixer, (Kitchen Aid type) with the whisk attachment, cream the butter and sugar.
- Add the eggs, one at a time. beating after each addition. Add the vanilla and lemon zest.
- Switch to the paddle attachment, alternately, add flour and ricotta to the butter and sugar mixture. This is suppose to be a sticky dough, don’t be tempted to add more flour.
- With a small spoon, drop dough onto parchment-lined baking sheets.
- Bake in a 350* oven 10-12 minutes.
- Meanwhile, in a small bowl, combine the confectioner’s sugar, milk and lemon zest for the icing. It should be thick and spreadable.
- When cookies are completely cooled, spread a bit of icing on each.
- Store in covered container, (once icing has hardened) refrigerate or freeze.