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Lemon Ricotta Cookies with Lemon Glaze

Deborah, Taste and Tell
  • 25 minutes
  • Serves 48

INGREDIENTS

2 1/2 cups

all-purpose flour

1 tsp

baking powder

1 tsp

salt

1/2 cup

unsalted butter, at room temperature

2 cups

granulated sugar

2

eggs

1 15 ounce container

whole-milk ricotta cheese*

zest of 1 lemon

3 tbsp

freshly squeezed lemon juice

1 1/2 cups

confectioners’ sugar

zest of 1 lemon

3 tbsp

freshly squeezed lemon juice