Meyer Lemon Ricotta Cookies

Cookies


180g goat ricotta
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
60g butter
1 egg
2-3 tablespoons lemon juice
1 teaspoon lemon zest

Icing


1/2 cup icing sugar
2 tablespoons lemon juice
1 teaspoon lemon zest


preheat oven to 180 C; in a small bowl mix dry ingredients and set aside; in a medium bowl beat butter and sugar until mixture fluffy; add egg and ricotta cheese and beat until combined; add lemon juice and stir; add dry ingredients and stir; drop spoonful’s of cookie mixture onto baking tray lined with baking paper. Bake for 15 minutes / until cooked; let rest for 20 minutes than glaze with icing.