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Ingredients
350F, yield 3½ dozen cookies
1) 3½ cup (491g) all-purpose flour
1) 2 tsp. (8g) baking powder
1) 1 tsp. (6g) salt
2) 1 cup (226g) unsalted butter, room temp
2) 1¾ cup (324g) granulated sugar
3) 2 large eggs
4) 2 tsp. vanilla extract
4) 6 tbsp. (96g) lemon juice
4) 2 whole lemon zest
5) 15 oz (425g) ricotta cheese
Glaze
6) ¾ cup (90g) icing sugar
6) 1 tbsp. lemon juice
6) Blue food coloring

In a bowl combine (1) and set aside.

In mixing bowl cream (2) then add (3) one at a time. Add (4) mix followed by (5) then stir in (1) until just combined.

Weight of batter 1696g ÷ 42 = 40g. Weigh each batter ~40g and place on the baking tray.

Bake at 350F for 15 minutes.

Glaze: Combine (6) to desired consistency and place in plastic bag with one corner snipped off and drizzle all over cookies.

Cookies can be stored in airtight containers in freezer for up to 1 month.