Meyer Lemon Ricotta Cookies

From Cherie Bunting (call her if you want some lemons from her tree to make these)

MEYER LEMON RICOTTA COOKIES

Makes 4 dozen cookies

The Meyer (my-er) Lemon is originally from china and thought to be a cross between a true lemon and a mandarin orange. It has a sweeter, less acidic flavor than the more common lemon (Lisbon or Eureka are typical grocery store varities)and a fragrant, edible skin.

Meyer lemons are available from mid November through early spring in speciality food stores and some supermarkets. You will need 2-3 medium-sized lemons for the recipe. Regular lemons can be substituted.

Ingredients:

Cookies:

1 cup (2 sticks) insalted butter, softened

2 cups granulated sugar

2 large eggs

15 ounces whole milk ricotta cheese

1/2 teaspoon lemon extract or 1 teaspoon lemon and/or tangerine baking oil

3 tablespoons Meyer lemon zest, freshly grated (regular lemon may be substituted)

1 tablespoon Meyer lemon juice (regular lemon may be substituted)

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

Glaze:

6 tablespoons (3/4 stick/3oz./84g) unsalted butter

3 cups powdered sugar

3 to 4 tablespoons Meyer lemon juice (regular lemon juice may be substituted)

Decorating sugar or silver dragees (small silver decorating balls) optional.

Instructions:

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

Combine butter and sugar in bowl; cream together until light and fluffy. Add eggs, ricotta cheese, lemon extract (or baking oil), zest and 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 tablespoons 2 inches apart onto baking sheets. Bake until cookies edges are very light golden, about 1`2 to 15 minutes. Let cookies rest on baking sheet for a few minutes and transfer to wire cooling rack.