Ingredients and Weight:
For the Cookies: * All-purpose flour: 3 cups (360g) * Baking powder: 1 teaspoon (5g) * Salt: 1/4 teaspoon (1g) * Sugar: 1 cup (200g) * Unsalted butter, softened: 1 cup (2 sticks/227g) * Ricotta cheese: 1 cup (227g) * Large egg: 1 * Lemon zest: 1 tablespoon (packed)
For the Lemon Glaze: * Powdered sugar: 1 cup (120g) * Lemon juice: 2 tablespoons * Milk: 1-2 tablespoons
Preparation Time:
Cooking Time:
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Preparation Method Steps:
For the Cookies: 1. Preheat oven to 350°F (175°C). 2. Line a baking sheet with parchment paper. 3. In a medium bowl, whisk together the flour, baking powder, and salt. 4. In a large bowl, cream together the butter and sugar until light and fluffy. 5. Beat in the ricotta cheese until smooth. 6. Beat in the egg and lemon zest. 7. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
For the Lemon Glaze: 1. In a small bowl, whisk together the powdered sugar, lemon juice, and milk until smooth. 2. If the glaze is too thick, add more milk 1 teaspoon at a time. 3. If the glaze is too thin, add more powdered sugar 1 tablespoon at a time.
Assembly: 1. Roll the dough into 1-inch balls. 2. Place the balls on the prepared baking sheet, spacing them 2 inches apart. 3. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. 4. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. 5. Drizzle the lemon glaze over the cooled cookies.
Nutritional Information:
Per cookie: * Calories: 150 * Fat: 8g * Saturated fat: 5g * Cholesterol: 30mg * Sodium: 100mg * Carbohydrates: 20g * Fiber: 1g * Sugar: 15g * Protein: 3g
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