Cookie Carnival: Lemon Ricotta Cookies

This month's Cookie Carnival invites us to join the lovely Giada de Laurentiis in the kitchen (who I love!!). Ok, so not "literally" in the kitchen with Giada, but we bake up one of her dessert recipes -- LEMON RICOTTA COOKIES WITH LEMON GLAZE.

Now when I say cookies, I really should be saying CAKE here. These somehow decadent but light cookies came out to be more like cake (think...the top of a cupcake) -- which really, I don't mind. The lemon is fresh and really brightens the cookie, but is not overwhelming. The icing on the cookies came out a little bit thin for me, but added a sweet kick to the cookies.

Loved these. Would definitely make them again. And they were so easy to make! (Although I did cut myself on my lemon grater... oops.)

RECIPE: LEMON RICOTTA COOKIES WITH LEMON GLAZE
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
• 1 lemon, zested

Glaze:

• 1 1/2 cups powdered sugar
• 3 tablespoons lemon juice
• 1 lemon, zested

Directions

Preheat the oven to 375 degrees F.

Cookies:

In a medium bowl combine the flour, baking powder, and salt. Set aside.

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.

Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

Glaze:

Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.