Lemon and Ricotta Cookies (Dolci di Ricotta e Limone)

By Chef Marilena Leavitt

Makes 4 dozen

Here’s how:

1. Preheat oven to 350˚F and line two baking sheets with parchment paper.

2. Using a mixer, cream together the butter and sugar until light and fluffy. Add eggs, ricotta cheese, lemon extract, zest, and juice; blend well. Mix in 1 cup flour, baking powder, and salt, and blend to combine. Add the remaining flour in two parts, blending to combine between each, until a dough forms.

3. Drop by rounded tablespoons 2 inches apart onto baking sheets. Bake until cookie edges are very light golden, about 12 to 15 minutes. Let cookies rest on baking sheet for a few minutes and then transfer them to a wire cooling rack.

To make the glaze:

While the cookies cool, prepare glaze by creaming together butter and sugar. Gradually add the lemon juice until glaze becomes the desired consistency. Pour on cooled cookies, and let set. Enjoy!

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