I always liked the lemon flavor in desserts. There is something really refreshing about it. In combination with the ricotta cheese, these cookies turn out light, fluffy and refreshing. A nice alternative to the usually heavy and chocolaty cookies.
Ingredients:
Cookies:
1 1/4 cups spelt flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 stick unsalted butter, softened
1 cup Xylitol
1 egg
210g whole milk ricotta cheese
1 ½ tablespoons lemon juice
1/2 lemon, zested
Glaze:
3/4 cups powdered sugar
1 1/2 tablespoons lemon juice
1/2 lemon, zested
Instructions:
Preheat the oven to 375 degrees F.
Cookies:
1. In a medium bowl combine the flour, baking powder, and salt. Set aside.
2. In the large bowl combine the butter and the sugar. Using an electricmixerbeat the butter and Xylitol until light and fluffy, about 3 minutes. Add the egg and beat until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
3. Line a baking shees with parchment paper. Spoon the dough (about 1 tablespoon for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
Glaze:
Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.
