Lemony Almond-Ricotta Cookies These cookies are a pillowy mouthful of lemony almond goodness. One any Italian nonna would be proud of!
Ingredients
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Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
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Beat sugar and butter in a large bowl with an electric mixer on low speed until blended. Increase speed to high and beat until light and fluffy, about 5 minutes. Beat in ricotta cheese, lemon juice, almond extract, lemon zest, and egg on medium speed until well combined. Reduce speed to low. Add flour, baking powder, and salt; beat slowly until a dough forms.
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Drop dough about 2 inches apart onto the prepared baking sheet using a cookie scoop.
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Bake in the preheated oven until cookies are very lightly golden but still soft, 12 to 15 minutes. Remove from oven, transfer to a wire rack, and cool completely before icing, about 30 minutes.
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Stir powdered sugar and lemon juice together in a small bowl to make a smooth icing. Drizzle icing onto the cookies. Set cookies aside to allow icing to dry completely.
Per Serving: 80 calories; protein 0.9g; carbohydrates 12.8g; fat 2.8g; cholesterol 11.9mg; sodium 55.1mg.