Lemon Ricotta Cookies with Lemon Glaze

Name: Lemon Ricotta Cookies with Lemon Glaze
Yield: 44
Ingredients: FOR THE COOKIES:; 2 1/2 cups all-purpose flour (310 grams); 1 teaspoon baking powder (4 grams); 1 teaspoon salt (4 grams); 1/2 cup (1 stick) unsalted butter, at room temperature (113 grams); 2 cups granulated sugar (400 grams); 2 eggs; 1 (15-ounce) container whole-milk ricotta cheese (425 grams); Zest of one lemon; 3 tablespoons freshly squeezed lemon juice (45 grams); FOR THE GLAZE:; 1 1/2 cups confectioners' sugar (180 grams); Zest of one lemon; 3 tablespoons freshly squeezed lemon juice (45 grams)

Lemon Ricotta Cookies with Lemon Glaze was pinched from <a href="http://www.cooking.com/recipes-and-more/recipes/lemon-ricotta-cookies-with-lemon-glaze-recipe-14304.aspx?CCAID=cknwrdne04829be" target="_blank">www.cooking.com.</a>

"More cakey than crispy, these ladylike little tea cakes puff up as they bake, almost like little muffin tops. The lemon glaze on top adds a tart, crunchy layer. (Recipe from "Giada’s Kitchen" by Giada De Laurentiis.)..."

INGREDIENTS

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FOR THE COOKIES:

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2 1/2 cups all-purpose flour (310 grams)

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1 teaspoon baking powder (4 grams)

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1 teaspoon salt (4 grams)

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1/2 cup (1 stick) unsalted butter, at room temperature (113 grams)

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2 cups granulated sugar (400 grams)

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2 eggs

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1 (15-ounce) container whole-milk ricotta cheese (425 grams)

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Zest of one lemon

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3 tablespoons freshly squeezed lemon juice (45 grams)

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FOR THE GLAZE:

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1 1/2 cups confectioners' sugar (180 grams)

•

Zest of one lemon

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3 tablespoons freshly squeezed lemon juice (45 grams)

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