Description
These glazed cookies are best made with the fragrant Meyer lemons, available at better grocery stores from mid-November through early spring. You will need 2 to 3 medium-sized lemons. You can use regular lemons, but the effect won't be as spectacular. Be sure to use unsprayed fruit.
Ingredients
- 1c unsalted butter, softened (2 sticks)
- 2c sugar
- 2 large eggs
- 15oz whole milk ricotta cheese
- 1t lemon extract, or 1 tsp. lemon baking oil
- 3T fresh Meyer lemon zest
- 1T Meyer lemon juice
- 2c all-purpose flour
- 1t baking powder
- 1t salt
Instructions
Preheat oven to 350∞F and line baking sheets with parchment paper.
Combine butter and sugar in bowl; cream together until light and fluffy. Add eggs, Ricotta, lemon extract (or baking oil), zest and juice; blend well.
Add 1 cup flour, baking powder and salt; blend to combine. Add remaining flour in two parts, blending to combine between each, until a dough forms.
Drop by rounded Tbsp. 2 in. apart onto baking sheets. Bake until cookie edges are very light golden, about 12 to 15 min. Let cookies rest on baking sheet for a few min. and transfer to wire cooling rack.
While cookies cool, prepare glaze:
Glaze ingredients:
3 cups confectionersí sugar
3 to 4 Tbsp. Meyer lemon juice
Decorating sugar, silver dragees (small silver balls), optional
Cream together butter and sugar. Continue to mix, gradually adding juice until desired consistency. Decorate cooled cookies adding dragees or decorating sugar, if desired, before icing sets.
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