Kue Lemon Ricotta dengan Lemon Glaze

Instructions

1. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
2. In a large bowl, beat together the butter and sugar until fluffy, about 5 minutes. Add the eggs one at a time, mixing each time until combined. Add the ricotta, lemon juice, and lemon zest. Beat until combined.
3. Add the dry ingredients to the wet ingredients and mix until just barely combined. Cover the dough and refrigerate for at least 4 hours.
4. Preheat the oven to 375°. Line two baking sheets with parchment. Scoop about 1 ½ tablespoons of the chilled dough onto the baking sheets, leaving about 2 inches between the cookies.
5. Bake for 15 minutes, until the cookies are cooked through but aren’t browning. Leave the cookies on the baking sheets for an additional 15 minutes before transferring to a cooling rack.
6. In a small bowl combine the powdered sugar, lemon juice, and lemon zest until smooth.
7. Gently spoon about ½ teaspoon of glaze on each cookie. Let the glaze harden before serving.