These lemon cookies are almost lighter than air! I prefer the rolled out method, even though it takes a bit longer. I can’t resist the perfectly smooth surface of the cookies. Add to them a tart lemon glaze and some candied lemon peel, and this cookie just begs to be devoured. Make sure you flip it upside down when you bite to maximize the lemon factor!
3/4 cup ricotta cheese (I used original, not low-fat ricotta)
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt (only use 1/4 tsp. if using regular salt)
zest from 1 lemon
1 cup powdered sugar
2 tablespoons fresh lemon juice
Cream together tha butter and granulated sugar in a mixing bowl fitted with a whisk. Add the egg and mix well. Add the ricotta cheese, almond extract, and the lemon juice. Blend well.
Mix the dry ingredients and lemon zest together and and add them to the butter mixture.
You can now switch to cookie paddles if you want. The dough is soft enough to use the whisk, it’s just harder to clean off.
Mix until incorporated, but don’t over-mix. It makes the dough less light.
At this point, you can either scoop the dough using a medium scoop and bake on a baking sheet prepared with parchment or a silpat liner for 8 minutes at 350 degrees F., or chill the dough for two hours or so and roll it out to 1/4 inch. Cut 2″ circles from the dough and bake on a baking sheet prepared with parchment or a silpat liner for 7 minutes at 350 degrees F. The cookies will begin to brown on the bottoms, but not the tops.
Mix together in a bowl and drizzle on cooled cookies. Top with candied lemon peel for a garnish.