I found this recipe years ago and saved it on Pinterest but somehow never got around to adding it to my site. That oversight is now fixed and I don’t have to scroll through my Pinterest boards trying to find it any longer! The ricotta makes these cookies so soft, and the lemon flavor is just enough without being overpowering. It is a hit to whatever gathering I bring it to! Recipe and photo courtesy of justalittlebitofbacon.com.

Cookie

• 2 cups all purpose flour
• 1/2 tsp baking soda
• 1/2 tsp table salt
• 8 tbsp unsalted butter, cool room temperature
• 1 cup granulated sugar
• 1/2 cup ricotta, whole or part skim
• 1 large egg
• lemon zest from one lemon

Lemon Glaze

• 1 tbsp cream cheese, room temperature
• 3 tbsp lemon juice
• 2 cups (8 oz) confectioners’ sugar
• 3 tbsp colored sugar, optional

Whisk together flour, baking soda, and salt in a medium bowl. Set aside. In a standing mixer with the flat beater, cream the butter and sugar together on medium-high until light and fluffy, 3-4 minutes. With the mixer on medium, add the ricotta, egg, and lemon zest mix until thoroughly blended. Pour in the flour mixture and mix on low until just blended, but with some dry flour remaining. Use a large silicone spatula to give the dough a couple of quick turns. Transfer the dough to the refrigerator and chill for 20-30 minutes.

While the cookies are chilling, preheat the oven to 350. Using a medium cookie scoop, fill your cookies sheets, keeping in mind that these cookies won’t spread very much. Bake for 11-12 minutes, or until you see the edges just starting the brown. The tops won’t look very dark, but you want the bottoms to lightly brown. Let them cool on the pan for about 5 minutes, then move to a cooling rack.

Once the cookies have cooled, whisk together your glaze ingredients and dip the tops of the cookies into the glaze. You want the glaze to be on the thinner side, but not runny. Sprinkle with sanding sugar if desired.