4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon grated lemon peel
1/2 cup butter
1 1/2 cups sugar
2 large eggs
2 teaspoons vanilla
1 teaspoon almond extract
15 ounces ricotta cheese
2 cups confectioner's sugar, sifted
3 tablespoons lemon juice
Whisk flour, baking powder, baking soda, lemon peel and salt in a medium size bowl.
Beat butter and sugar on medium speed until fluffy about 3 minutes.
Beat in eggs, vanilla, almond and ricotta.
Stir in flour mixture until well blended.
COVER AND REFRIGERATE OVERNIGHT
Preheat oven to 350
Line baking sheets with parchment paper
Using the medium scoop, drop dough balls onto prepared sheet. They do not spread out too much!
Bake for 12-14 minutes or until golden brown on the bottom.
Make the glaze by blending the powdered sugar and lemon juice. Dip the cookie tops into the glaze. Then sprinkle the sprinkles on top!
Makes about 4 dozen
I made my own ricotta. I used Ina Garten's recipe. Could not have been easier. It took these cookies from so so ho hum to really wonderful.
These cookies freeze well.