Meyer Lemon Ricotta Cookies
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
2 large eggs
15 ounces whole milk ricotta cheese
1/2 teaspoon lemon extract or 1 teaspoon lemon and/or tangerine baking oil
3 tablespoons Meyer lemon zest, freshly grated (see note)
1 tablespoon Meyer lemon juice
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter
3 cups confectioners’ sugar
3 to 4 tablespoons Meyer lemon juice
decorating sugar, silver dragees (small silver balls), optional
Preheat oven to 350 degrees F and line baking sheets with parchment paper.
Combine butter and sugar in bowl; cream together until light and fluffy.
Add eggs, ricotta, lemon extract (or baking oil), zest and juice; blend well.
Add 1 cup flour, baking powder and salt; blend to combine.
Add remaining flour in two parts, blending to combine between each, until a dough forms.
Drop by rounded tablespoons 2 inches apart onto baking sheets.
Bake until cookie edges are very light golden, about 12 to 15 minutes.
Let cookies rest on baking sheet for a few minutes and transfer to wire cooling rack.
While cookies cool, prepare glaze by creaming together butter and sugar.
Continue to mix, gradually adding juice until desired consistency.
Decorate cooled cookies adding dragees or decorating sugar, if desired, before icing sets.
Note: Meyer lemons are available mid-Nov. through early spring in specialty food stores. You will need 2 to 3 medium-sized lemons. Regular lemons can be substituted.