21/2 cups flour
1 tsp baking powder
1 tsp salt
1 cube butter
2 cups sugar
3 TBS lemon zest (4-5 lemons for juice and zest)
15 oz Ricotta cheese (reg)
CREAM: butter, sugar, eggs, lemon zest, ricotta, then add to flour, baking powder and salt. Mix well, scoop out and place on to lined baking sheet (parchment paper
Bake 375 13 min
2 1/4 cups Powder sugar
4 1/2 TBS lemon Juice
blend, spoon over warm cookies that are placed on a wire rack.
* place wax paper under wire rack to catch glaze that drips off
Enjoy within two days or freeze and enjoy another Day!!
I love these cookies, so easy, the recipe makes a ton! so I would freeze some.
They are DEVI NE