Lemony Almond-Ricotta Cookies

Name: Lemony Almond-Ricotta Cookies
Cuisine: Asian,Europian,Western

Features:

Cuisine:

Directions

Ingredients :

1 cup white sugar

½ cup unsalted butter

softened

1 cup ricotta cheese

at room temperature

2 tablespoons lemon juice

1 tablespoon almond extract

½ teaspoon lemon zest

1 large egg

room temperature

2 cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon salt

½ cup powdered sugar

2 tablespoons lemon juice

Methods :

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

Beat sugar and butter in a large bowl with an electric mixer on low speed until blended. Increase speed to high and beat until light and fluffy, about 5 minutes. Beat in ricotta cheese, lemon juice, almond extract, lemon zest, and egg on medium speed until well combined. Reduce speed to low. Add flour, baking powder, and salt; beat slowly until a dough forms.

Drop dough about 2 inches apart onto the prepared baking sheet using a cookie scoop.

Bake in the preheated oven until cookies are very lightly golden but still soft, 12 to 15 minutes. Remove from oven, transfer to a wire rack, and cool completely before icing, about 30 minutes.

Stir powdered sugar and lemon juice together in a small bowl to make a smooth icing. Drizzle icing onto the cookies. Set cookies aside to allow icing to dry completely.