Makes about 31⁄2 dozen
I love ricotta almost anywhere, but in particular to make these moist and delicious cookies. I know my mother will be ready to eat some as well—ricotta is her favorite by far. Adding ricotta to baked goods lightens up the dessert and adds a complexity of the sweet milk curds to the final flavors.
- 21⁄4 cups all-purpose flour
- 1 teaspoon baking powder
- Pinch kosher salt
- 1 cup granulated sugar
- 1⁄2 cup (1 stick) unsalted butter, at room temperature
- 2 large eggs
- 8 ounces fresh ricotta, drained
- 1⁄2 teaspoon vanilla extract
- Zest of 1⁄2 lemon
- 2 cups confectioners’ sugar, sifted
- Zest of other 1⁄2 lemon
- plus 1⁄4 cup lemon juice
1. Preheat the oven to 325°F. Sift together flour, baking powder, and salt into a bowl, and set aside.
2. Line two baking sheets with parchment paper.
3. Cream the sugar and butter in a mixer fitted with the paddle attachment on high speed until light and fluffy, about 2 minutes. Reduce the speed to medium, and crack in the eggs one at a time, beating well between additions. Add the ricotta, vanilla, and lemon zest, and beat to combine. Add the flour mixture, and beat on low until just combined, but do not overmix.
4. Drop the dough in heaping rounded tablespoons onto the baking sheets. Place in the oven, and bake, rotating pans halfway through the baking time (about 9 to 10 minutes), until the cookies are puffed, golden, and cooked all the way through, about 18 to 20 minutes total. Remove from the oven, and cool on wire racks.
5.When the cookies are completely cool, make the glaze. In a bowl, whisk together the confectioners’ sugar, lemon juice, and zest to make a smooth glaze. Adjust the consistency with a little water or more confectioners’ sugar to make the glaze thick enough to stick to the cookies when dipped. Hold each cookie with two fingers, then dip the top of the cookies in the glaze and let dry on the racks until all are done. Let dry for 2 hours before storing.