Lemon Ricotta Cookies with Meyer Lemon Glaze

I've recently become obsessed with lemons (Meyer in particular) and ricotta: lemon ricotta pancakes, lemon curd, candied Meyer lemon zest, and now Lemon Ricotta Cookies with Meyer Lemon Glaze. Lemons and ricotta are a perfect pair and have been used together in Italian cuisine for centuries. It makes sense as the bright acidity of lemons nicely balances the rich ricotta cheese. Ricotta cheese, like marscapone, has a natural subtle sweetness to it, which makes it perfect for cheesecakes and cookies.

Now onto these cookies! This recipe is basically Giada DeLaurentiis' recipe with very minor changes, the main change being that I used Meyer lemons instead of regular lemons in the glaze. Meyer lemons are slightly sweeter and less acidic than regular lemons.

Ingredients
Cookies:
* 2 1/2 cups all-purpose flour

* 1 teaspoon baking powder

* 1 teaspoon salt

* 1 stick unsalted butter, softened

* 2 cups sugar

* 2 eggs

* 1 (15-ounce) container whole milk ricotta cheese

* 3 tablespoons lemon juice (meyer lemon or regular lemon)

* 1 lemon, zested


Glaze

* 1 1/2 cups confectioner's/powdered sugar

* 3 tablespoons meyer lemon juice

* 1 meyer lemon, zested

Directions for Cookies (see glaze directions below)

1. Preheat the oven to 375 degrees F.

2. In a medium bowl whisk together the flour, baking powder, and
salt. Set aside.

3. In the large bowl combine the butter and the sugar. Using an
electric mixer beat the butter and sugar until light and fluffy,
about 3 minutes. Add the eggs, 1 at a time, beating until
incorporated. Add the ricotta cheese, lemon juice, and lemon zest.
Beat to combine. Stir in the dry ingredients just until
incorporated.

4. Line 2 baking sheets with parchment paper. Spoon the dough (about
2 tablespoons for each cookie) onto the baking sheets.



5. Bake for 15 minutes, until golden at the edges.



6. Remove from the oven and let the cookies rest on the baking sheet
for 20 minutes (this really makes a difference)!



7. Place cookies on a cooling rack and cool completely (about an
hour) before glazing. *Be patient ~ if you glaze it too early the
warm cookie will absorb the glaze and become soggy.




Directions for Meyer Lemon Glaze:

1. Whisk the powdered sugar, meyer lemon juice and lemon zest in a small bowl and
stir until smooth.




2. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to
gently spread. Let the glaze harden completely - for about 2 hours.