Yield: 4 dozen cookies
Prep Time: 30 min
Cook Time: 12 min
My family enjoys these a lot. They're a very different cookie- very cake-like, and very elegant with a strong lemon flavor and frosting. Delicious!
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
2 cups granulated white sugar
2 large eggs
15 ounces whole-milk Ricotta cheese
1/2 teaspoon lemon extract or 1 teaspoon lemon baking oil
3 Tablespoons freshly grated Meyer lemon zest
1 Tablespoon Meyer lemon juice
6 Tablespoons (3/4 stick) unsalted butter
3 cups powdered sugar
3 to 4 Tablespoons Meyer lemon juice
decorating sugar, silver dragées, optional
1. Preheat oven to 350°F. and line baking sheets with parchment paper.
2. In a small bowl, whisk together flour, baking powder and salt; set aside.
3. Combine butter and sugar in bowl; cream together until light and fluffy. Add eggs, Ricotta, lemon extract (or oil), zest and juice; blend well. Add dry ingredients 1 cup at a time, blending to combine each time. Blend final mixture together until dough forms.
4. Drop dough by rounded Tablespoon 2 inches apart on baking sheets (cookies will spread). Bake until cookie edges are very light golden, about 12 to 15 minutes. Let cookies rest on baking sheet for a few minutes and transfer to wire cooling rack.
5. While cookies cool, prepare glaze by creaming together butter and sugar. Continue to mix, gradually adding juice until desired consistency. Decorate cooled cookies, adding dragées or decorating sugar, if desired, before icing sets.
*Meyer lemons are available mid-November through early spring in specialty food stores. You will need 2 to 3 medium-sized lemons. Regular lemons can be substituted, as can oranges or tangerines. Grate the zest before juicing the fruit.
Source: RecipeGirl.com (Adapted from www.butterisbest.com)