LEMON RICOTTA COOKIES

LEMON RICOTTA COOKIES image

Yield 36 Cookies

Number Of Ingredients 14

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2.5 C all purpose flour
I T baking powder
I T kosher salt ( used sea salt)
I C (2 sticks) unsealed butter, at room temperature
2 C granulated sugar
2 large eggs
I pond whole milk ricotta cheese (store container was 15oz)
Grated zest of 6 lemons (1 tsp =1 lemon)
I T fresh lemon juice
Icing
1/2 (1 stick) unsealed butter, at room temperature
3 C confectioners sugar, sifted
1/4 C fresh lemon juice
Grated zest of one lemon

Steps:

1. At least one day before baking cookies, make the dough. Sift together flour, baking powder, and salt into a medium bowl.beat butter and sugar on high speed until light and fluffy, about three minutes. Beat in eggs one at a time. With slow mixer speed, mix in ricotta cheese in three additions, then lemon juice and zest. D not over mix the dough, it will be very soft. 2. Line a baking sheet with parchment paper, portion 18 balls onto paper and freeze, uncovered for 12 hours. To store longer, peel balls from paper and place in a freezer bag, squeezing as much air as possible out of bag. Freeze up to two weeks. 3. Place balls onto fresh parchment paper about two inches apart. Let stand at room temperature til slightly thawed but still cold and firm, about 30 minutes. 4. Meanwhile, position racks in the top third and center of the oven, preheat to 325 degrees. Bake the cookies, switching the positions top to bottom, fron to back, halfway through the baking. Bake until edges are slightly brown, about 22 minutes. Let cool on wire racks completely or frosting will melt. 5. To make the icing, beat butter and confectioners sugar until well blended. Add lemon juice and beat until smooth. Spoon icing over cookies while still on the racks, grate lemon zest on top. Can store in airtight containers for up to two days, no longer.