Meyer lemon ricotta cookies. I used regular lemons since our grocery store was out of Meyers, so I can only imagine how amazing those would be, but I think I'll have to find out sometime very soon.
Here's the recipe. I adapted it slightly by cutting the butter in half which helps the cookies not spread into one giant cookie, which tends to happen here at 6,000 feet above sea level. Plus, it saves a few calories so you can have twice as many cookies as you normally would (it totally evens out). I'm actually eating one for breakfast as I write this. Enjoy!
For the cookies:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 stick unsalted butter, softened
- 2 cups sugar
- 2 eggs
- 15 oz. whole milk ricotta cheese
- 3 tablespoons fresh Meyer lemon juice (regular can be substituted)
- 1 teaspoon Meyer lemon zest
- 1 1/2 cup powdered sugar
- 3 tablespoons fresh Meyer lemon juice
- 1 teaspoon lemon zest
- Preheat oven to 375 degrees.
- For the cookies, combine flour, baking powder and salt, set aside.
- In a mixer bowl, combine butter and sugar, and beat until light and fluffy, about 3 minutes. Add eggs, 1 at a time and beat until incorporated. Add ricotta cheese, lemon juice and lemon zest. Beat to combine. Stir in dry ingredients but do not over mix.
- Line baking sheet with parchment paper and spoon the dough onto the baking sheets. Bake for 15 minutes or until edges are golden brown. Remove and let cool for 20 minutes.
- For the glaze, combine the powdered sugar, lemon juice and lemon zest in a small bowl and stir until smooth. Spoon onto each cookie and let harden for 2 hours.