MEYER LEMON RICOTTA COOKIES

FOR THE COOKIES:
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
2 large eggs
15 oz. whole milk ricotta cheese
1/2 tsp. lemon extract or 1 tsp. lemon and/or tangerine baking oil
3 Tbsp. Meyer lemon zest, freshly grated*
1 Tbsp. Meyer lemon juice*
2 1/2 cups all-purpose flour, divided use
1 tsp. baking powder
1 tsp. salt
FOR THE GLAZE:
6 Tbsp. (3/4 stick) unsalted butter
3 cups confectioners’ sugar
3 to 4 Tbsp. Meyer lemon juice
Decorating sugar, silver dragees (small silver balls), optional

Preheat oven to 350 degrees F and line baking sheets with parchment paper.

Combine 1 cup softened butter and granulated sugar in bowl; cream together until light and fluffy. Add eggs, Ricotta, lemon extract (or lemon baking oil), lemon zest and lemon juice; blend well.

Add 1 cup flour, baking powder and salt; blend to combine. Add remaining flour in two parts, blending to combine between each, until a dough forms. Drop by rounded Tbsp. 2 inches apart onto baking sheets.

Bake until cookie edges are very light golden, about 12 to 15 min. Let cookies rest on baking sheet for a few min. and transfer to wire cooling rack.

WHILE COOKIES COOL, PREPARE GLAZE:
Cream together 6 tablespoons butter and confectioner's sugar. Continue to mix, gradually adding juice until desired consistency.

Ice the cooled cookies and decorate by adding dragees or decorating sugar, if desired, before the icing sets.

*Meyer lemons are available mid-Nov. through early spring in specialty food stores. You will need 2 to 3 medium-sized lemons. Regular lemons can be substituted.

Makes approximately 4 dozen glazed cookies
Source: Wisconsin Milk Marketing Board