Lemon Ricotta Cookies

Ingredients

• 1/2 cup 1 stick butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla
• 1 cup ricotta cheese
• 2 cups all purpose flour
• 1 Tbsp baking powder
• 1/2 tsp salt
• 1 cup powdered sugar
• 1 medium lemon

Directions

1. Set your oven to 350 degrees. Beat the softened butter with the granulated sugar until the mixture turns pale and fluffy. A mixer makes this job much easier, but if you do not have one, use a fork and a little determination. It will be tough going unless the butter is truly soft.
2. When the butter and sugar are blended, add the egg, vanilla extract, and ricotta. Zest the lemon, then mix in 1/2 of the zest and save the rest for garnish. Stir until the wet ingredients are evenly combined.
3. In another bowl, stir together the flour, salt, and baking powder. Take a moment here so the baking powder is fully distributed, because no cookie needs a hidden clump of it.
4. Combine the wet mixture with the dry mixture and stir until you have a thick, paste-like batter. With a spoon, drop mounds of batter onto an ungreased baking sheet, leaving 2 inches between them. Bake at 350 for about 15 minutes, or until the tops are golden brown.
5. Make the glaze in a small bowl by stirring together 1 cup of powdered sugar and the juice from the lemon you already zested, keeping the seeds out. Spoon a small amount over the tops of the baked cookies.