Lemon Ricotta Drop Cookies

Ingredients:

• 1/2 cup unsalted butter, room temp
• 3/4 cup sugar
• 1 egg
• 1/2 tea­spoon almond extract
• 2 table­spoons fresh lemon juice
• 3/4 cup ricotta cheese
• 2 & 1/2 cup all-purpose flour
• 1 tea­spoon bak­ing powder
• 1/2 tea­spoon bak­ing soda
• 1/2 tea­spoon salt
• zest from 1 lemon
Glaze:
• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice

Directions:

1. Preheat oven to 350°.
2. Zest your fresh lemon and set aside. Squeeze the juice out of that lemon in a separate container, set aside.
3. Cream together your butter and sugar with an electric mixer. Add the egg and mix well. Add the ricotta, lemon juice and almond extract.
4. In a separate bowl; mix together the flour, powder, soda, salt and lemon zest. Gradually add the flour mixture to the butter mixture just until combined.
5. Using a medium cookie scoop, scoop out dough and place of cookie sheets lined with parchment paper. They don’t spread so you can put them about an inch apart.
6. Bake for 8 minutes. You want the bottoms to brown slightly and the tops to be firm when touched lightly. Let cool completely before glazing.
7. Mix together the glaze ingredients and lightly drizzle over the tops of cooled cookies.