- 2 cubes butter
- 2 cups sugar
- 1 15-16oz whole milk ricotta
- 2 tsp vanilla
- 2 eggs
- 1 tsp baking soda
- 1 tsp lemon zest
- pinch salt
- 4 cups flour
- 1 cup powdered sugar
- lemon juice
Preheat oven to 350°.
Cream butter and sugar. Add ricotta. Add eggs, vanilla, and zest. Mix until blended. Add flour, salt, and baking soda. Mix until combined. Dough will be soft.
Drop by a teaspoon onto a lightly greased cookie sheet.
Bake about 15 minutes or until done. Cookies brown on bottom but will remain white.
For icing, mix lemon juice and powdered sugar to form a glaze. Brush on cookies and sprinkle with nonpareils.
**2016 – I chocolate-dipped half of them!
**2015 – We rolled in colored sugar before baking!