Lemon Ricotta Cookie Recipe

• 1/2 cup (4 ounces) Unsalted Butter (softened)
• 2 cup (16 ounces) Sugar
• 2 Eggs (large) (beaten)
• 15 ounce Whole-Milk Ricotta Cheese
• 3 tbsp Fresh Lemon Juice
• 2 1/2 cup (20 oz) All-Purpose Flour
• 1 tsp Baking Powder
• 1 tsp Salt
• 1 Lemon Zest (grated)

• Heat oven to 375°F.
• Line two baking sheets with parchment paper.
• Mix flour, baking powder, salt in a bowl and set aside.
• Combine butter and sugar in another bowl and beat until light and fluffy.
• Add beaten eggs into the mixture and beat well.
• Put the ricotta cheese, lemon juice, lemon zest and beat to combine.
• Stir in the dry ingredients.
• Spoon about 2 tbsp of dough for each cookie onto prepared baking sheets.
• Bake for 15 minutes or until slightly golden at the edges.
• Take out from oven and let cookies rest on baking sheets 20 min.