Meyer Lemon Ricotta Cookies

These are a take on my favorite Giada recipe of all time- her lemon ricotta cookies.  I use a little bit more lemon juice and zest, and this time used meyer lemons instead of conventional ones (adds a little bit more of a orange note instead of just pure lemon).

Like most cookies, start by creaming together sugar and unsalted butter (2 cups white sugar and 1 stick softened butter...side note, is there anything worse than waiting for the butter to soften for baking!?) in a stand mixer or with electric beaters (if you don't have stand mixer, start saving now because it is quite possibly the greatest kitchen tool I own) for 2 minutes until creamy and well combined.

Meanwhile, zest 3 meyer lemons (regular lemons will work too) and juice them.

To the sugar & butter mixture, add 2 eggs (one at a time), 3 tablespoons of the lemon juice, and half of the zest.  Mix to combine.  Then add 15 oz ricotta cheese and mix again.  In a separate bowl, mix together 2 cups of flower, 1 teaspoon baking powder (unfortunately I didn't have any, but luckily for me, I have a wonderful husband who ran up to the store...another side note, I'm not sure I ever cook or bake something without having to send him back to the store for something I forgot; thank god we live a mile from Publix!), and 1/4 teaspoon of salt.  Add those ingredients, a third at a time, to the liquid mixture. Be careful not to over combine. 

To bake, pre-heat an oven to 375 degrees.  These cookies will spread out some, so careful not to over crowd the baking sheet.  (Another purchase that is wonderful- silicon baking pads...amazing!) Spoon about 2-tablespoon sized scoops of the dough.  Bake for about 10 minutes, or until slightly brown on the bottom of the cookie.  Allow to cool slightly before putting on the glaze.  Speaking of the glaze...

In a bowl, add 2 cups of powdered sugar and the rest of the lemon zest.  Start adding the lemon juice slowly and mixing together.  Continue adding lemon juice until glaze is the right consistency- easy to spoon but not too liquidy.  It should look like-

Once cookies are slightly cooled, spoon the glaze over them.  Allow to harden before storing (I store in fridge so glaze is hard).  These freeze really well too.  These cookies are my absolute favorite. They have the consistency of a cake, rather than a cookie and are super flavorful.  Enjoy!