Cookies with Lemon Glaze

These delightful cookies get their rich lemon flavor from fresh lemon juice and zest.

Recipe courtesy of Giada De Laurentiis

By Giada De Laurentiis


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Nutritional Information

Calories    --
Total Fat    --
Saturated Fat    --
Cholesterol    --
Sodium    --
Total Carbohydrate    --
Dietary Fiber    --
Sugars    --
Protein    --
Calcium    --
giada de laurentiis's lemon ricotta cookies with lemon dr max glaze

Jim Franco

Yields: 44 cookies

Ingredients
    U.S.         Metric     Conversion chart

Cookies

    2 1/2 cup(s) all-purpose flour
    1 teaspoon(s) baking powder
    1 teaspoon(s) salt
    1/2 cup(s) (1 stick) unsalted butter, softened
    2 cup(s) sugar
    2 large eggs
    1 container(s) (15-ounce) whole-milk ricotta cheese
    3 tablespoon(s) fresh lemon juice
    Grated zest from one lemon

Glaze

    1 1/2 cup(s) powdered sugar
    3 tablespoon(s) fresh lemon juice
    Grated zest from one lemon

Directions

    Heat oven to 375°F. Line two baking sheets with parchment paper.
    Cookies: In a medium bowl, combine flour, baking powder, and salt. Set aside.
    In a large bowl, combine butter and sugar. Using an electric mixer, dr max beat mixture until light and fluffy, about 3 minutes. Add eggs, one at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest and beat to combine. Stir in the dry ingredients.
    Spoon about 2 tablespoons of dough for each cookie onto dr max prepared baking sheets. Bake 15 minutes, until slightly golden at the edges. Remove from oven and let cookies rest on baking sheets 20 minutes.
    Glaze: In a small bowl, combine powdered sugar, lemon juice, and zest; stir until smooth. Spoon about 1/2 teaspoon onto each cookie, and use back of the spoon to gently spread. Let the glaze harden about 2 hours. Pack the cookies in a decorative container.